I know what you’re thinking: there is no way this recipe is BODYReDESIGN-approved. Well get ready, ’cause I have good news. Of course it is!
Here’s the thing. I’m sorta always looking for ways to cheat. You already know I like pasta. It isn’t far-fetched to assume that I would also love chips and dip. Oh yes. Some of my favorite eating memories include a bag of chips.
We’re ditching the bag-o-chips and making this recipe instead for two reasons.
1. Most “healthy” chips really aren’t. They are processed and have other ingredients that fall out of line with BRD rule #1: Eat Protein, Vegetables, and Legumes. And I know, I know — there are vegetable chips out there that you can buy. But they’re often made with sweet potatoes and yams. While these are okay (kinda), we’re getting into complicated food territory here. It’s best to avoid them.
2. Chips that come in bags are usually 6-8 servings. And how often have you sat down and eaten an entire bag? Hey, I don’t wanna seem like I’m pointing the finger on this one. I mostly asked you because my answer is a bit embarrassing, and about 1000% more than the recommended number of times to do this (no more than once a year).
So when you make this recipe you’re being mindful of your portions. You make enough for a nice snacky-snack and can enjoy it on a Sunday afternoon with the game on. Everyone else can be mowing down “real” chips & dip and you can stay on your fat loss track + not feel like you’re missing out. Pretty awesome, huh?
For that reason, this is a One-Serving Recipe. If you wanna make more for guests or the fam, then by all means, bake away. However, these lil’ amazing and tasty chips are best right outta’ the oven so they always taste best fresh. If you’re the only one enjoying them stick with the one-serving recipe.
I used one zucchini for this. And yep, I ate ALL the chips that yummy little veggie made.
Slice up the zucchini. A mandolin slicer is absolutely key for this recipe to work. It isn’t really possible to cut the slices thin enough with a knife. If you have a food processor with a vegetable slicing attachment on it, that will work too.
When you’re done slicing, massage the zucchini slices with 2 tbsp of truffle olive oil. You can use regular olive oil, but you’re just not gonna get the yummy, rich, truffle flavor. I get my delish oil here. Layer the zucchini slices on pans lined with tinfoil and sprayed with canola oil. For one zucchini I had three pans lined with slices. Salt and pepper them then pop the pans in the oven at 325 degrees for 25-30 minutes.
Okay — full disclosure here: They’ll be perfect at 325, but I’m an impatient imp and almost always start making food after I’m already hungry. So I usually put them in at 350 degrees. But at 350 they cook a lot faster and can get a bit crispy. If you like fast and crispy turn the oven up a bit. Otherwise keep it at 325.
It should take between 25-30 minutes (15 if you’ve got the oven turned up). But they won’t all cook up at the same pace. You may need to open the oven and pull a few out early, and some of the bigger ones might need a flip over to get crunchy all the way through. So keep the oven light on and check on ’em every 3-5 minutes.
You’re gonna be making your dip while you’re waiting anyway. This is SO easy. It also makes one serving and, yep, I ate all of it with my chips, sheez. I’ve often been accused of being an ‘over-dipper’ and I will say that in my experience chips are just a vehicle to the final destination: Creamy. Delicious. Dip. You could eat the yummy truffle chips without dip but I think you’d be missing out on the best part.
1 heaping tbs of Penzeys Green Goddess seasoning soaked for 5 minutes in 2 tbs of water. Mix it into 1/2 cup of Greek Yogurt. Once you’ve pulled your chips outta the oven, you can enjoy ALL of them with ALL your dip. You don’t have to share if you don’t want to. I gave this one a yu-mmmm-y. Four M‘s for how unwilling I was to share even one lil’ chip with Cleo, my begging cat.
Dip, dip away!
- 1 zucchini
- 2 tbs. truffle olive oil
- salt & pepper
- 1 tbs Penzeys Green Goddess Seasoning
- ½ cup Greek Yougurt
- Slice up the zucchini. A mandolin is absolutely key for this recipe to work. It isn't really possible to cut the slices thin enough with a knife. If you have a food processor with a vegetable slicer on it, that would work too.
- When you're done slicing mix the zucchini with 2 tbsp of truffle olive oil. You can use regular olive oil for it you're just not gonna get the yummy, rich, truffle flavor from the chips if you don't.
- Layer the zucchini slices on pans lined with tinfoil and sprayed with canola oil. For one zucchini I had three pans lined with slices.
- Salt and pepper them then pop the pans in the oven at 325 degrees for 25-30 minutes.
- It should take between 25-30 (more like 15 if you've got the oven turned up) minutes but they won't all cook up at the same pace. You may need to open the oven and pull a few out early, and some of the bigger ones might need a flip over to get cooked all the way through. Just keep the oven light on and check on 'em every 5 minutes.
- tbs of Penzeys Green Goddess seasoning soaked for 5 minutes in 2 tbs of water.
- Mix it into ½ cup of Greek Yogurt.
- One you've pulled your chips outta the oven you can enjoy ALL of them with ALL your dip. You don't have to share if you don't want to.