Looking for new ways to add veggies into your daily routine? These Baked Zucchini Chips with Garlic Yogurt dip are the perfect after school snack and really easy to make. They’ll leave your kids begging for more!


1 large zucchini
2 eggs
1 cup whole wheat bread crumbs
½ cup flour
2 Tbs garlic powder
2 Tbs olive oil
½ cup Belfonte Plain Yogurt
½ cup Belfonte Low Fat Sour Cream
4 cloves garlic
1 Tbs Italian seasoning
Sea salt and pepper, taste


Preheat oven to 400 degrees. Prep baking sheets by adding parchment paper and drizzling 1 Tbs of olive oil on top, spreading the oil over the entire sheet.
Slice zucchini into 1/4″ chips. Get out 3 separate bowls. In the first bowl, mix flower, garlic powder and pinch of salt. In the second bowl, whisk eggs. In the third bowl add the bread crumbs. Dip the zucchini slices in the flour bowl, then the egg bowl and finish in the bread crumb bowl. Lay on baking sheet. Repeat with each slice, keeping the slices spaced evenly in a separate layer. Brush the tops with remaining olive oil. Bake in the oven for 26-30 minutes, flipping them over halfway through.
While the zucchini bakes, make the dip. Mince garlic and crush at the bottom of a bowl with a spoon. Add the Belfonte Yogurt and Sour Cream, Italian Seasoning and mix. Top with additional seasoning and serve chilled with the Zucchini Chips.

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