Zucchini Chips
with Creamy Basil Avocado Dip
These crunchy veggie chips could be your new favorite treat! The thin slicing work can be done on a mandoline or slicer, and make this dish even quicker. Be sure to spread them out evenly on the baking sheet, and watch them carefully in the oven to prevent burning!
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INGREDIENTS
- 2 to 3 zucchini
- 1 avocado
- ΒΌ cup basil leaves
- 1 clove garlic
- 1 lime
- 2 tsp agave
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
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INSTRUCTIONS
Preheat the oven to 400Β°F. Trim and thinly slice the zucchini into rounds. Add the zucchini to a baking sheet and toss with 1 tbsp olive oil. Lay the zucchini rounds flat, without overlapping (you may need 2 baking sheets) and roast in the oven until crispy, about 12 to 14 minutes.
Halve the avocado. Remove the pit and scoop the flesh out of the skin. Add the avocado, basil leaves, garlic, juice from the lime, agave, and 1 tbsp olive oil to a blender. Season with salt and pepper. Blend creamy basil avocado dip until smooth.
Serve the zucchini chips with the creamy basil avocado dip on the side.
