These Baked Zucchini Chips with Lemon Dill Aioli are the perfect healthier snack with the most delicious dipping sauce!
It is officially zucchini season! This is one of my favorite times of the year! We just recently got our first zucchini from the garden and I am hoping for many more!
I love zucchini because it is the most versatile veggie there is. You can basically do anything to a zucchini and make it into a delicious side dish or snack. I have made it into zucchini fries before, but this is my first time making zucchini chips. I love the result and will definitely be making these again! I am not one of those healthy foodies who tries to replace all my carbs with vegetables, but I definitely appreciate a healthy recipe and love when I find something that tastes nearly as good as the real thing. Now you won’t be fooling anyone that these chips are made from a potato, but they are still salty and crunchy and will satisfy that chip-like craving.
Now what goes better with chips than dip? Nothing…absolutely nothing goes better with chips than dip! I love this quick lemon dill aioli and it is great with so many recipes. It is great with fish or as a dipping sauce for other types of veggies. If you are looking to make it even healthier, swap out the mayo with Greek yogurt, for a tangier dip.
The cook time is long on these chips, but you are basically using your oven as a dehydrator. My oven took around 2 hours and 15 minutes. Since all oven temps are so different, begin checking your chips at the hour and a half mark. You also don’t want to over salt these. The dehydration will shrink your zucchini and the salt will intensify in flavor, so use a very light hand when you are salting these.
This will definitely become one of my new favorite summer snacks! These Zucchini Chips with Lemon Dill Aioli are a great summer entertaining appetizer or just make them all for yourself! I may have eaten the entire batch myself!
Zucchini Chips with Lemon Dill Aioli
- 2 medium sized zucchini on the thicker side
- 2 tbsp. olive oil
- 1/3 cup mayonnaise reduced fat is fine
- 2 garlic cloves
- juice of 1 lemon
- 1/2 tsp. fresh dill
Preheat oven to 225 degrees and line two baking sheets with either silpats or parchment paper.
Using a mandoline, slice your zucchini into thin rounds.
Place the rounds between two paper towels and push to remove any excess liquid.
Line the zucchini rounds into rows on your baking sheet. Brush each round on both sides with very small amount of olive oil.
Sprinkle a very light sprinkle of salt over the chips.
Place in the oven and cook for 2 hours or until crispy and lightly brown. Remove from oven and let cool on the baking sheet.
While zucchini is cooking, making your dip.
Mince two garlic cloves and then place in a small bowl. Add the juice of 1 lemon and stir. (the lemon juice will slightly "cook" the garlic and remove the really strong bite of raw garlic.
Add the mayonnaise and dill and whisk together until well incorporated. Cover and refrigerate until ready to serve.
Zucchini will stay crispy in an air tight container for around 3 days.