Zucchini Chips and Sweet Onion Dip

baked zucchini chips sweet onion dip

We're having a cheat day.
Soooo you know how I kind of try and make everything healthy-ish and try my best to stay away from things that are fried or deemed totally "bad for you" (not because I don't dream vividly about things of this nature on a night-to-night basis, but because I really don't understand the whole 'self-will' concept and cannot mentally nor physically control myself)? Weeeellll I had a moment of weakness.

That weakness stemmed from something seemingly healthy (zucchini) that unfortunately turned into a creation a wee bit south of healthy. I had every intention of baking these chips too... until the moment I remembered the oven turned evil on me the night before with its flashing and beeping and breaking. So I pan fried them. Whatever, they're still vegetables. The dip does however deserve a little healthy blue ribbon (or gold medal? USA USA) because it's made of four simple and waistline-forgiving ingredients. You can bake these (I'll give you the deets on how below), but do as I did and try them once fried. You may not go back to baking but you will however, go on with 'yo bad self. Enjoy!

Zucchini Chips and Sweet Onion Dip

Prep Time: 10 mins | Cook Time: 10 mins | Makes 20-25 chips


zucchini chips
  • 1 medium zucchini, peeled and diced into 20-25 rounds (depending on size)
  • 2 large spoonfuls of flour
  • 1 tsp. cayenne
  • 2 eggs (or 1 egg, 1 egg white)
  • 1/2 c. panko bread crumbs (can be GF)
  • vegetable oil
sweet onion dip
  • 1 17-oz. package Fage 2% Greek yogurt (brand isn't important but the 2% variety is!)
  • 1/2 onion, diced
  • 1 tbs. olive oil (for onions)
  • 1 tbs. soy sauce
  • 1 tsp. honey
The Steps
  1. Caramelize onions: In a medium sauté pan, heat 1 tbs. olive oil over medium-low heat. Once the oil is warm, add in your onions. Let cook until caramelized and golden, about 15 minutes (stir occasionally).

  2. Dredge zucchini chips: Set up your breading station in three small (cereal-sized) bowls: place your flour and cayenne in one bowl, your eggs (beaten) in another, and your panko in the last.

  3. Get out a cookie sheet and set next to your breading station. This is where it can get messy... but I have a trick that will save you so read through before starting: Take your first zucchini round, and place with your right hand into the flour and cover; shake off extra. Then with same hand place in egg (but don't touch yolks). Using your left hand now, dip the zucchini round into the egg a couple times and make sure it's sticking to the flour. With same hand, place in panko (but don't touch breadcrumbs). Then using your right hand again, toss the zucchini around and make sure the round is covered in panko. Place the round on cookie sheet and repeat with the rest of the rounds.

  4. Brown zucchini chips: In another medium sauté pan, heat 2 tbs. vegetable oil. Take a pinch of the flour and toss into pan when oil is warm- if the flour sizzles, you're ready to fry up your chips. Place 5 or so rounds in the warmed oil and cook until golden brown on one side (about 1 minute or so), check to see if it's golden then turn and cook other side. Remove from pan, and continue with all rounds. If pan starts to smoke add another tablespoon of vegetable oil.

  5. Make dipping sauce: Once onions have cooked, place them into a food processor along with the honey and soy sauce. Blend until smooth but mix still has texture. Place in a bowl to serve and add Greek yogurt- mix and season with salt and pepper if necessary.
*You can also keep these on your baking sheet and place in an oven at 425 for 10 minutes, turn them, and then bake for about 10 minutes longer. But now you know how to fry them, so you've been warned.

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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