Potato Crisps with Zucchini dip
This dip is a delicious way to sneak veggies into a snack!
PREP TIME
30 minutes
COOK TIME
1 hour
INGREDIENTS
5
Serves: 4-6
Ingredients
- 222 Zucchini, medium. cut into cubes
- 3 cloves3 cloves3 cloves Garlic
- 0.25 cup0.25 cup0.25 cup White Onion, diced
- 666 White Potatoes, or any variety you have
- 4 Tbsp4 Tbsp4 Tbsp Coconut Oil, melted, divided
Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Sugar Free Vegan Vegetarian| 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. | |
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