Crispy Baked Zucchini Chips with Sea Salt

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Chips with Sea Salt

Enjoy these crispy baked zucchini chips lightly tossed in olive oil and a sprinkle of sea salt, paired with a protein-packed Greek yogurt dip enhanced with a touch of tangy feta. This dish offers a refreshing crunch and satisfying flavor, making it perfect for any meal.

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NUTRITION

447kcal
Protein
33.6g
Fat
21.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 400g)

1 tablespoon Olive Oil

1/2 teaspoon Sea Salt

1 cup Plain Nonfat Greek Yogurt

1 ounce Crumbled Feta Cheese

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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 dry the zucchinis, then slice them into thin rounds, about 1/8 inch thick.

  • 3

    Place the zucchini slices in a single layer on the baking sheet and lightly drizzle with olive oil. Carefully toss to coat evenly.

  • 4

    Sprinkle the sea salt uniformly over the zucchini slices.

  • 5

    Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they become crispy and lightly golden.

  • 6

    While the chips are baking, prepare the dip by mixing the Greek yogurt and crumbled feta cheese in a small bowl until well combined.

  • 7

    Remove the zucchini chips from the oven and let them cool for a couple of minutes to achieve maximum crunch.

  • 8

    Serve the crispy baked zucchini chips with the protein-rich Greek yogurt and feta dip, and enjoy!

Crispy Baked Zucchini Chips with Sea Salt

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Chips with Sea Salt

Enjoy these crispy baked zucchini chips lightly tossed in olive oil and a sprinkle of sea salt, paired with a protein-packed Greek yogurt dip enhanced with a touch of tangy feta. This dish offers a refreshing crunch and satisfying flavor, making it perfect for any meal.

NUTRITION

447kcal
Protein
33.6g
Fat
21.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 400g)

1 tablespoon Olive Oil

1/2 teaspoon Sea Salt

1 cup Plain Nonfat Greek Yogurt

1 ounce Crumbled Feta Cheese

PREPARATION

  • 1

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

  • 2

    Wash and dry the zucchinis, then slice them into thin rounds, about 1/8 inch thick.

  • 3

    Place the zucchini slices in a single layer on the baking sheet and lightly drizzle with olive oil. Carefully toss to coat evenly.

  • 4

    Sprinkle the sea salt uniformly over the zucchini slices.

  • 5

    Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they become crispy and lightly golden.

  • 6

    While the chips are baking, prepare the dip by mixing the Greek yogurt and crumbled feta cheese in a small bowl until well combined.

  • 7

    Remove the zucchini chips from the oven and let them cool for a couple of minutes to achieve maximum crunch.

  • 8

    Serve the crispy baked zucchini chips with the protein-rich Greek yogurt and feta dip, and enjoy!