Zucchini Chips with Dill Tzatziki

Have you ever failed at something?


Well, I have. Actually, I’ve probably failed at things far more times than I have succeeded. But hey, that’s life, right? Learn your lesson, pick yourself back up and try, try, again. I mean, I feel like I’m failing right now writing the post about failing. I realize though that its fear. Fear that you all wont identify with what I’m sayin’, know what I’m sayin’?

In fact, I thought this whole blog might be one big failure. But I decided to do it for me. I needed it. I needed that creative outlet. For me. And guess what? Once I got over my fear, this has been such a rewarding experience and has grown into so much more. The first day I launched this baby I got 615 views.

I cried.

Yup, I sure did. At my desk. At work, haha. I couldn’t believe that my friends and family would be that supportive. It was such a blessing. So, here’s to you. Banish that fear and just go for it. You’ll probably stumble along the way but you just never know what might happen.


Ok back to food. And the failure that was Zucchini Chips. Somewhere along the way something went wrong and I will document that here. For you.

You’ll need:
For the Zucchini Chips:
2 whole zucchini
Olive oil
Garlic Salt

For the Dill Tzatziki:
1 cup greek yogurt
Lemon juice
2 cloves minced garlic
Kosher salt
Fresh dill weed

Wash and thinly slice the zucchini… Warning this is documentation of the 1st round which was a total failure.

Place the zucchini slices on a baking sheet lined with foil.

Drizzle with olive oil. The 1st time around I think I used too much olive oil.

Shake on some garlic salt…

The first time, I popped these in the oven at 425 degrees and 20 minutes later I had…

Scorched zucchini. Burned ’em. Burned ’em bad. They were crispy though! haha

So, I tried, tried again. This time I sliced the zucchini a little thicker.

I didn’t use olive oil the 2nd time around but still used the garlic salt. I also baked them at 200 degrees for 30 minutes. They turned out better but not crispy enough… what gives? Anyone have any tricks up their sleeve? Anyone? Bueller?

For the Dill Tzatziki, wash a mince up a few sprigs of fresh dill and 2 cloves of garlic.

In a bowl combine the greek yogurt with the dill and garlic.

Add in the juice of a fresh lemon.

Add in a pinch or two of kosher salt to your liking. And some fresh ground pepper. Mix that all together.

Plate the zucchini chips with the dill tzatziki and dig in! In hindsight, this would have also been really good with garlic naan or pita chips.

The dill tzatziki was still a great light, summery dip. And if I ever figure out how to successfully make Zucchini Chips… you all will be the first to know!

Happy Friday!

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Natalie Paramore

The places I go, the things I do and what I eat.



  1. Reply


    May 18, 2012

    Hi!! Ok sooo I saw his recipe yesterday and was going to try them today and then noticed your post! Weird timing!!! Any way… according to your attempts… it looks like you went too strong the first round at 425 and then backed off too much the second round in not leaving them in long enough…. here is the method I was going to try


    Love your blog!

    • Reply


      May 18, 2012

      Thanks for the link JHatt!! Ill be sure to try this out… again. Glad you like the blog!! xoxo

      • Reply


        May 25, 2012

        okkkkkkkk…. so mine didnt work so well either! What gives?!!?! I will try again. I think I just needed to keep them in the oven even longer.


        • Reply


          May 29, 2012

          Yes, thats what Ive been hearing. For zucchini chips, gotta do a medium-low heat for a loooong time. I will try again too and keep ya posted!


  2. Reply


    June 4, 2012

    Wow! It’s nice to see that someone else has been trying to get these right hehe! Just recently I bought A LOT of zucchini because it’s so healthy and my grocery store had a huge sale… I was going to make a low carb zucchini lasagna but decided to use them for something more simple to snack on. I also failed on my first attempt at baking them but the second time around, I got them to come out PERFECTLY!! Here is what I suggest girly:

    First of all, you’re right about slicing them too thin. You want them a bit thick so that they don’t burn! Also, olive oil is very optional. I only used a drop to coat them very and I mean VERY lightly. Just to get the seasonings to stick to the slices. So here is what you do. Cut up your zucchini, put them in a bowl, drizzle a teeny tiny bit of olive oil, season with salt, pepper and garlic powder. Then place them on your foil covered baking tray. Bake for 10 mins at 350 on each side, then set your oven to broil, broil them for 5 mins! They get just the right amount of crispy and so nice in the center! Hope this helps 🙂

    Feel free to visit my health & fitness page for more recipes and tips!

    • Reply


      June 4, 2012

      Thanks for the tips Cindy! Yes, these zuchinni chips have been quite tricky for me. You’ve inspired me to try again. Thanks for the link, Im always looking for healthy alternatives!

  3. Reply


    June 5, 2012

    You wont be disappointed! Of course, you’re very welcome 🙂


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