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Ingredients
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Chips
Tzatziki
Method
Chips
- 1
Prepare the Vegetables
Wash and slice the zucchini and eggplant into thin rounds, about 1/8 inch thick. Aim for uniform thickness for even cooking.
- 2
Season the Chips
In a large bowl, combine the sliced zucchini and eggplant. Drizzle with olive oil, then sprinkle with salt, black pepper, garlic powder, and paprika. Toss the vegetables until evenly coated.
- 3
Bake the Chips
Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and spread the seasoned vegetables in a single layer. Bake in the oven for 1-2 hours, flipping halfway through, until crispy and golden brown.
- 4
Cool and Serve
Once baked, remove the chips from the oven and let them cool for a few minutes before serving.
Tzatziki
- 5
Prepare the Cucumber
Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
- 6
Make the Tzatziki
In a mixing bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 7
Chill and Serve
Cover the tzatziki and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with the zucchini and eggplant chips.
