Potato Crisps with Zucchini dip (Edit recipe)

This dip is a delicious way to sneak veggies into a snack!

30 minutes

1 hour

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	146
Fat:	14 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	7 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Nutrition from a tiny Kitchen

Serves: 4-6

Ingredients

2 Zucchini, medium. cut into cubes
3 cloves Garlic
0.25 cup White Onion, diced
6 White Potatoes, or any variety you have
4 Tbsp Coconut Oil, melted, divided

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F
Line a baking sheet with parchment paper. Cut the zucchini into cubes and coat with coconut oil. Place on baking sheet and bake until golden brown, about 30 minutes. Let cool.
Once cooled, place them into a food processor with garlic cloves and onion. Puree until smooth.
For the potato chips:
Slice potatoes with a mandolin, brush with remaining coconut oil. sprinkle with salt and bake for 25 minutes. Watch closely as they get really crispy fast as they are sliced thinly.
Dip chips into zucchini dip or enjoy chips on their own. Dip is also great for other veggies.