Crispy Baked Zucchini Chips with Sea Salt & Creamy Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Zucchini Chips with Sea Salt & Creamy Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Chips with Sea Salt & Creamy Yogurt Dip

Enjoy a light yet satisfying meal with crispy, oven-baked zucchini chips seasoned with just a hint of olive oil and sea salt, paired with a creamy, tangy yogurt dip enriched with fat-free cottage cheese and a burst of lemon. This dish offers a delightful crunch and refreshing dip, perfect for any meal of the day.

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NUTRITION

428kcal
Protein
39.8g
Fat
16.7g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Zucchini (approx 800g)

1 tablespoon Olive Oil

1/2 teaspoon Sea Salt

1 cup Nonfat Greek Yogurt

1/4 cup Fat-Free Cottage Cheese

1 teaspoon Lemon Juice

Dash of Black Pepper (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and thoroughly dry the zucchinis. Slice them into thin, even rounds to ensure crispiness.

  • 3

    Place the zucchini slices in a large bowl and drizzle with olive oil. Sprinkle with sea salt and, if desired, a dash of black pepper. Toss gently to coat evenly.

  • 4

    Arrange the zucchini slices in a single layer on the baking sheet, ensuring they do not overlap.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are golden and crispy. Keep an eye on them during the last few minutes to prevent burning.

  • 6

    While the chips are baking, prepare the creamy dip by combining the nonfat Greek yogurt, fat-free cottage cheese, and lemon juice in a small bowl. Stir until well mixed.

  • 7

    Once the zucchini chips are done, remove them from the oven and let them cool for a couple of minutes.

  • 8

    Serve the crispy zucchini chips alongside the tangy yogurt dip, and enjoy this light yet protein-balanced meal.

Crispy Baked Zucchini Chips with Sea Salt & Creamy Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Zucchini Chips with Sea Salt & Creamy Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Chips with Sea Salt & Creamy Yogurt Dip

Enjoy a light yet satisfying meal with crispy, oven-baked zucchini chips seasoned with just a hint of olive oil and sea salt, paired with a creamy, tangy yogurt dip enriched with fat-free cottage cheese and a burst of lemon. This dish offers a delightful crunch and refreshing dip, perfect for any meal of the day.

NUTRITION

428kcal
Protein
39.8g
Fat
16.7g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 medium Zucchini (approx 800g)

1 tablespoon Olive Oil

1/2 teaspoon Sea Salt

1 cup Nonfat Greek Yogurt

1/4 cup Fat-Free Cottage Cheese

1 teaspoon Lemon Juice

Dash of Black Pepper (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and thoroughly dry the zucchinis. Slice them into thin, even rounds to ensure crispiness.

  • 3

    Place the zucchini slices in a large bowl and drizzle with olive oil. Sprinkle with sea salt and, if desired, a dash of black pepper. Toss gently to coat evenly.

  • 4

    Arrange the zucchini slices in a single layer on the baking sheet, ensuring they do not overlap.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are golden and crispy. Keep an eye on them during the last few minutes to prevent burning.

  • 6

    While the chips are baking, prepare the creamy dip by combining the nonfat Greek yogurt, fat-free cottage cheese, and lemon juice in a small bowl. Stir until well mixed.

  • 7

    Once the zucchini chips are done, remove them from the oven and let them cool for a couple of minutes.

  • 8

    Serve the crispy zucchini chips alongside the tangy yogurt dip, and enjoy this light yet protein-balanced meal.