Recipe: Zucchini Crisps with Vegan Tzatziki

We have the perfect snack ready for your next 3pm slump! This snack is guilt free and absolutely delicious!!

Zucchini Crisps with Vegan Tzatziki

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Author: Rachel Aust

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients US Metric

Tzatziki

• ½ cup grated Persian cucumber
• ¼ teaspoon sea salt, or to taste
• ½ cup raw cashews
• 1/3 cup water, plus more if needed
• 1 teaspoon fresh lemon juice
• ¼ teaspoon lemon zest
• 1-2 garlic cloves, minced
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon chopped fresh mint
• 1 ½ teaspoons chopped fresh dill
• Black pepper, to taste

Crisps

• 1 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon onion powder

Instructions

1. For the tzatziki, transfer the grated cucumber to a strainer, sprinkle with salt, and leave to drain while you work on the chips.
2. Preheat oven to 230 degrees C and line two baking sheets with parchment paper. As the oven heats, thinly slice the zucchini with a mandolin or a sharp knife with a relatively thin blade to make it easy to get very thin slices.
3. Whisk the oil and seasonings together in a large bowl, then add the zucchini and toss well. You want to coat every slice.
4. Arrange the zucchini slices on the prepared baking sheets in single layers. Cook for 10-12 minutes or until they start to brown. Rotate the baking sheets halfway through.
5. Reduce the oven to 110 degrees C, return the zucchini to the oven for another 15-18 minutes or until crispy. This step helps to dry out the zucchini slices, so they develop a light, crisp texture. Rotate the baking sheets halfway through.
6. As the chips bake, squeeze the cucumber to remove as much moisture as possible.
7. Blend the cashews, water, lemon juice, zest, garlic, and oil in a high-powered blender until smooth.
8. Add the cucumber and herbs. Blend on low for a few seconds to incorporate, then season to taste with black pepper.
9. Serve with chips and enjoy. You can also refrigerate the tzatziki and set the chips aside for later.

Notes

If you do not have a high-powered blender, soak the cashews in water overnight to soften. Just place into a bowl, cover with water, and leave to soak.

Tzatziki can be stored in an airtight container in the refrigerator for 4-5 days and tastes great with various dishes.

It is best to eat the crisps on the day you make them.

Nutrition Facts

Calories

293

Fat (grams)

24 g

Sat. Fat (grams)

4 g

Carbs (grams)

15 g

Fiber (grams)

2 g

Net carbs

13

Sugar (grams)

5 g

Protein (grams)

7 g

Sodium (milligrams)

901 mg

Cholesterol (grams)

0 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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