My Mother's Chips Recipe
crispy eggplant and zucchini, house-made tzatziki
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Tzatziki
Method
Chips Preparation
- 1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Wash and slice the eggplant and zucchini into thin rounds, approximately 1/4 inch thick.
- 2
Season the Vegetables
In a large bowl, combine the sliced eggplant and zucchini with olive oil, salt, black pepper, paprika, and garlic powder. Toss until the vegetables are evenly coated.
- 3
Bake the Chips
Spread the seasoned vegetable slices in a single layer on baking sheets lined with parchment paper. Bake in the preheated oven for 20-25 minutes, turning halfway through, until they are golden brown and crispy.
- 4
Cool the Chips
Remove the chips from the oven and allow them to cool for a few minutes before serving.
Tzatziki Preparation
- 5
Prepare the Cucumber
Grate the cucumber using a box grater and place it in a clean kitchen towel. Squeeze out excess moisture to avoid a watery tzatziki.
- 6
Mix the Tzatziki
In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic clove, fresh dill, lemon juice, salt, and black pepper. Stir well until fully combined.
- 7
Chill the Tzatziki
Cover the tzatziki with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.