Get full access to Outside Learn, our online education hub featuring in-depth fitness and nutrition courses and more than 2,000 instructional videos when you sign up for Outside+.
Next time you have a craving for something crunchy and salty that’s dipped into something cold and creamy, try these chips made from zucchini and sweet potatoes. They’re seasoned until savory (and a little spicy) and baked until crisp. Then they get dunked into a cool, tangy yogurt dip, which provides the protein to make this snack completely balanced. For crispy chips, you need to cut your zucchini and sweet potatoes very thin. This is where a mandoline slicer comes into play. If you don’t have one, no worries, a very sharp chef’s knife will work.
Zucchini Chips Recipe
Makes 2 generous servings
- 1 sweet potato
- 1 zucchini
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- pinch cayenne pepper
- pinch sea salt
- 1 tablespoon virgin coconut oil, melted
- ½ cup plain nonfat Greek yogurt
- juice and zest of 1 lime
- Preheat oven to 225 degrees. Line two sheet pans with parchment paper.
- Slice the zucchini and sweet potato on a mandoline or very thinly with a chef’s knife.
- Mix the spices and melted coconut oil in a large bowl. Add the vegetable slices and toss to coat. Place the vegetable slices on the sheet pans in rows, next to each other but not overlapping. Bake for one hour.
- After an hour, if the zucchini looks lightly golden, remove from oven. If sweet potatoes still feel soft to the touch, leave them in and check on them every 15 minutes for another 30 to 60 minutes, until lightly golden. Let cool.
- Meanwhile, combine the Greek yogurt, lime juice and zest in a bowl. Place in the refrigerator until vegetables are cool.
- Serve vegetables with dip. Leftovers will keep for a few days in a sealed container.
Nutrition facts (per serving): calories 174, total fat 7 g, carbs 21 g, fiber 3 g, protein 8 g