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Vegan Zucchini Chips
4 Serving Plantry

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!

Tags: Quick and Easy
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
160
FAT
14g
CARBOHYDRATES
10g
PROTEIN
3g


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INGREDIENTS

  1. 2 to 3 zucchini
  2. 1 avocado
  3. ¼ cup basil leaves
  4. 1 clove garlic
  5. 1 lime
  6. 2 tsp agave
  7. 2 tbsp olive oil*
  8. Salt and pepper*
  9. *Not Included
Tools: Blender, Baking sheet
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
160
FAT
14g
CARBOHYDRATES
10g
PROTEIN
3g


Get Recipes Delivered

INSTRUCTIONS

1
Make the chips

Preheat the oven to 400°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.

2
Prepare the vegetables

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.

3
Serve

Serve the zucchini chips with the creamy basil avocado dip on the side.

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