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Ingredients
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Vegetable Chips
Tzatziki Sauce
Method
Vegetable Chips
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Wash and dry the zucchini and eggplant. Slice them thinly into rounds (about 1/8 inch thick) using a sharp knife or mandoline.
- 3
Season the Vegetables
In a large bowl, toss the sliced zucchini and eggplant with olive oil, salt, black pepper, and paprika until evenly coated.
- 4
Arrange on Baking Sheets
Spread the seasoned vegetable slices in a single layer on baking sheets lined with parchment paper. Avoid overlapping the slices for even cooking.
- 5
Bake the Chips
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy.
- 6
Cool and Serve
Remove from the oven and let the chips cool for a few minutes before serving.
Tzatziki Sauce
- 7
Prepare the Cucumber
Grate the cucumber using a box grater and then squeeze out the excess liquid using a clean cloth or paper towel.
- 8
- 9
Chill the Sauce
Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
- 10
Serve with Chips
Serve the vegetable chips with the chilled tzatziki sauce for dipping.
