Baked Zucchini Chips with Yogurt Dip
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
2 medium zucchinis
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste 
For the yogurt dip:
1 cup Greek yogurt (unsweetened and full-fat)
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon fresh dill or parsley, chopped
Salt to taste
Instructions:
1. Preheat your oven to 225 degrees Fahrenheit (110 degrees Celsius).
2. Wash the zucchinis thoroughly and slice them into thin rounds, about one-eighth inch thick.
3. Place the zucchini slices in a bowl and drizzle with olive oil. Sprinkle garlic powder, onion powder, paprika, salt, and pepper over the slices. Toss the zucchini to ensure that all slices are evenly coated.
4. Arrange the seasoned zucchini slices in a single layer on a baking sheet lined with parchment paper.
5. Bake the zucchini chips in the preheated oven for approximately 30 minutes, flipping halfway through, until they are crispy and golden. Keep a close eye during the last few minutes to prevent burning.
6. While the zucchini chips are baking, prepare the yogurt dip. In a medium bowl, combine Greek yogurt, lemon juice, minced garlic, chopped dill or parsley, and salt. Mix well until smooth and creamy.
7. Once the zucchini chips are finished baking, remove them from the oven and let them cool for a few minutes.
8. Serve the baked zucchini chips with the yogurt dip on the side.
Enjoy a delicious and healthy lunch that is low in carbohydrates and sugar!
