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Oven Baked Zucchini Chips with Lime Yoghurt Dip

Healthy cooking while still delivering a tasty treat is difficult, but not with our oven-baked Zucchini chips! Focusing on individual portion control and using an affordable and accessible vegetable like zucchini makes this the best Suhour offering on your menu this Ramadan. Check out the chips and dip recipes below!

Oven Baked Zucchini Chips with Lime Yoghurt Dip

Ingredients

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Oven Baked Zucchini:

  • Whole grain breadcrumbs/panko 85 g
  • Parmesan cheese, grated 60 g
  • Knorr Aromat Seasoning (6x1kg) 8 g
  • Garlic, powder 5 g
  • Cayenne pepper 2 g
  • Zucchini, cut into 1/8" - 1/4" slices 2 pc
  • Low fat milk 60 ml

Lime Yoghurt Dip:

Preparation

  1. Oven Baked Zucchini:

    • Preheat oven to 180°C.
    • Combine in a small mixing bowl: breadcrumbs, parmesan cheese, Knorr Aromat Seasoning, garlic powder, and cayenne pepper.
    • Dip zucchini slices into milk and dredge into breadcrumbs to coat both sides. Press firmly.
    • Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
    • Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes.
    • Allow to cool slightly and serve with dip.

  2. Lime Yoghurt Dip:

    • Combine yoghurt, parsley and Knorr Lime Seasoning Powder in a bowl.
    • Season to taste with salt and pepper.
    • Serve in a bowl alongside zucchini.