Chili Zucchini Chips with Smoky Aioli
Everyone likes a good chip, whether as a snack, app, or side dish! These bring the flavor with much less guilt! Don’t forget the sauce!!
Don’t be so crisp! The famous potato chip is so iconic to try and emulate, and such a hard consistency to match without the same deep fried process. So don’t! If you make these with potato chips in mind, you will be disappointed. Instead, the baking infuses these zucchini slices with a great flavor and dehydrates them a bit, forming an easy finger food that I like as a snack or with a meal. While they do crisp up, I find them more of a pita bread consistency, and love that I can fold them a little to form scoops for any dipping!
The real star. As with most foods, you can take good to great by pairing with a delicious sauce. Chips are an incredibly versatile food to use for any dips or meal you serve with, so don’t feel limited to a traditional ‘chip’ type sauce. These are great on the side with roasted meats, on top of a green salad, added in a cold pasta salad, etc, but as a stand alone snack, you may want to learn this secret ingredient-smoked paprika! Coming together with only four ingredients, this sauce was almost an afterthought, but such a perfect addition! It can easily be whipped up ahead of time (if a planner) or last minutes (when the party is happening in the next room) and bring any dish to life!
Looking for other ways to enjoy those delicious summer zucchini?! Check out some of these ideas:
Roasted Zucchini Salad with Spicy Soy and Bacon
Zucchini Noodle Salad with Smoked Salmon and Artichokes
Zucchini Taco Boats with Spicy Serrano Pepper Queso Sauce
Sautéed Zucchini with Avocado Feta Cream Sauce
Lyonnaise Ham and Zucchini Hash
Creamy Zucchini Kale Soup with Roasted Garlic
Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree
Arugula and Mushroom Pasta with a Creamy Soy Sauce (over zoodles)
Salmon Meatballs with an Avocado Cream Sauce (over zoodles)
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Chili Zucchini Chips with Smoky Aioli
Equipment
- Baking sheet
- Parchment Paper
- Food Processor optional for aioli
- Kitchen knife
- Mixing bowl
Ingredients
- 1 large Zucchini
- 1 tbsp Olive Oil
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Chili Powder
- Salt and Pepper
Aioli
- 1/2 cup Mayo
- 1 clove Garlic
- 1/4 squeezed Lemon
- 1/2 tsp Smoked Paprika
Instructions
- Preheat oven to 400. Line baking sheet with parchment paper.
- Slice zucchini in thin slices and add to mixing bowl.
- Drizzle with olive oil and dry seasonings, tossing well to coat.
- Lay on parchment paper and bake, flipping halfway through, until slightly browned.
- While cooking, finely mince garlic and in mixing bowl, combine mayo, lemon, garlic, and paprika, stirring well. Option to use food processor to further combine garlic into sauce.
- Serve hot and enjoy!
