A crunchy baked alternative to fries, with parmesan, garlic, and paprika in every bite — golden, cheesy, and lighter than fries, with a cool lemon yogurt dip.
Ingredients
2 medium zucchini; 2 tbsp olive oil; 40 g grated parmesan; 3 tbsp breadcrumbs; 1 tsp garlic powder; 1/2 tsp sweet paprika; salt, black pepper, and oregano to taste. Optional dip: 3 tbsp plain yogurt, 1 tsp lemon juice, a pinch of garlic powder, chopped parsley.
Method
Slice the zucchini into even 3–4 mm rounds and pat very dry. Mix parmesan, breadcrumbs, garlic powder, paprika, oregano, and pepper. Toss the rounds in olive oil, coat lightly in the crumb mix, and lay them in a single layer on a lined tray. Bake at 200°C for 20–25 minutes, turning halfway, until golden at the edges. Stir the dip ingredients together and serve the chips hot, straight from the oven.
Tips
Dry slices make crisp chips; keep a thin coating; never crowd the tray.
