Zucchini Chips with Dip
This dip is absolutely delicious. It's such a nice change from traditional herb dips. You wouldn't know there was zucchini in it if it wasn't for the green flecks (which can be peeled for those with vegetable detectives at home!) The dip will keep in the fridge for 3 days and the chips can be stored for up to a week when stored in an airtight container.
Recipe Tester Feedback: "My 2 year old loved them, so it's a great way to get vegetables into the kids. The dip can be used with crackers as well. Both are great to take on picnics." - Alana
No: Gluten / Egg / Nuts
Preparation Time 15 minutes
Cooking Time 2 hours
Cannot be frozen
- zucchinis - 4, large
- salt - to taste
- pepper - to taste
- zucchini - 1, small, roughly chopped
- garlic clove - 1, peeled
- spring onions - 2, roughly chopped
- butter - 10g
- cream cheese - 125g
- fresh parsley - 1 tsp, chopped
- Preheat oven to 110C. Line two trays with baking paper.
- Thinly slice zucchinis (4) using a sharp knife or mandolin. Make sure they aren't too thick or they will take longer to cook.
- Lay out on the trays in a single layer and sprinkle with salt and pepper to taste. Bake for 1 hour.
- Flip the chips over. Bake for another hour.
- You know they are done when there no longer feels there is any moisture or softness left in them.
- To test, pop one on the bench for 5 minutes. If its crisps up you know it is done. If it doesn't, cook a little longer.
- Let cool and then place into an airtight container for up to a week.
- Place zucchini (1), garlic clove (1) and spring onions (2) into bowl. Mix Speed 8 / 6 seconds.
- Add butter (10g). Program 5 minutes / 100C / Speed 2. Scrape down sides.
- Add cream cheese (125g) and parsley (1 tsp) to the bowl. Mix Speed 7 / 10 seconds.
- Place into serving bowl. Serve warm or cold.