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
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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.
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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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