Zucchini and Eggplant Chips with Chili Dip
Thinly sliced zucchini and eggplant baked until crisp, paired with a smoky chili dip.
Total
50 min
Prep
15 min
Cook
35 min
Serves
3
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Recipe serves 3
Ingredients
- 2 medium zucchini
- 1 small eggplant
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp salt
- 4 tbsp Greek‑style chili dip (dairy‑free)
Instructions
- 1
Preheat oven to 180°C (350°F) and line two baking sheets with parchment.
- 2
Thinly slice zucchini and eggplant using a mandoline.
- 3
Toss slices with olive oil, smoked paprika, and salt.
- 4
Arrange in a single layer on the sheets and bake 20 minutes, flip, then bake another 15 minutes until crisp.
- 5
Serve with the chili dip on the side.
Nutrition per serving
Calories
120
6% of a 2,000 kcal day
| Protein | 3 g |
| Carbohydrate | 9 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 310 mg |
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