Are any of you out there snackers? I could almost forego all meals and just stick to snacking. Depending on what you’re eating, that’s not always the best idea. EXCEPT….when it’s Zucchini Chips! Zucchini Chips and this Mustardy Dill Aioli are the perfect Whole30 snack when you need something to satisfy a craving. When I did Whole30 over the summer, I noticed that around 4-5 in the afternoon, my snack dragon wanted something to eat. I usually went for a handful of nuts or an apple, but now that I have this recipe in my arsenal, I’ll be making it weekly to snack on. Another use would be if you do any “sandwich” roll-ups on Whole30, these could be your chips. They’re a healthy trick to keep you on track.
Brooke from KBStyled shared this recipe with me and it’s a take on Sugar Free Mom’s Salt and Vinegar Zucchini Chips. I wanted to serve these with a flavored dipping sauce, so I decided to skip the salt and vinegar chips and just go with plain. To try the salt and vinegar, just click on the link above.
I’ve tried my hand at Zucchini Chips before and got it all wrong. The trick to light and crispy chips if you don’t have a dehydrator is low and slow in the oven. Also know, that in order to get a substantial amount of chips, you’re going to have to use several zucchinis as they shrink in the oven. Get creative here! Replicate your favorite flavor of chips and sauces. This would be a good one to get the kids involved in as well. You’ll be teaching them healthy snacking as well as letting them get their little hands busy in the kitchen. Cooking with my mom and grandmother in the kitchen when I was little was one of my all time favorite things to do.
Happy Friday Everyone! I hope you have a wonderful New Year’s Eve tomorrow.
Zucchini Chips and Mustard Dill AioliSERVES serves 4 PrintDownload
- 3-4 Zucchini
- salt & pepper
- parchment paper
- 1 egg
- 1 cup of walnut or other light tasting oil
- juice of 1/2 lemon
- 1 Tbsp of Dijon Mustard
- 1 Tbsp of minced fresh Dill
- 1/4 tsp of garlic powder
- special equipment: Blender and mandolin slicer
- To make the zucchini chips, cut the top and end off the zucchinis. Slice the zucchinis thin on the mandolin.
- Lay all the slices out on parchment paper lined baking sheets. Sprinkle with a tiny amount of salt and pepper.
- Bake the zucchini on 200 degrees for 2-3 hours. Check them after about 1 hour and rotate the pans in the oven.
- Remove the zucchini from the oven and allow them to cool completely. Transfer to a zip lock bag or airtight storage container for up to a week.
- To make the aioli, add the egg, lemon juice, mustard, garlic powder, dill, a sprinkle of salt and pepper and a 1/4 cup of the oil to a blender. Blend for about 10-15 seconds until everything begins to come together. While the blender is still on, slowly pour in the remaining oil until the mixture becomes thick and creamy.
- Store in the refrigerator until ready to serve.
- To serve: spoon a little of the aioli in a bowl and plate next to the chips for easy dipping. Enjoy!