Description
Game day MVP alert! These Whipped Feta & Lemon-Zested Zucchini Chips bring the perfect balance of crispy, tangy, and creamy elements to your snack spread. Oven-baked zucchini rounds seasoned with bright lemon zest create the ideal vehicle for cloud-like whipped feta dip. A sophisticated yet approachable appetizer that’ll have everyone reaching for more!
Ingredients
Scale
For the Zucchini Chips:
- 4 medium zucchinis, ends trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Zest of 1 large lemon
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For the Whipped Feta Dip:
- 6 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- ½ teaspoon honey (optional, balances the tang)
- Pinch of red pepper flakes (optional, for a little kick)
- Fresh chopped parsley or dill, for garnish
Instructions
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone mats.
- Using a mandoline or sharp knife, slice the zucchinis into ⅛-inch thick rounds. Lay them out in a single layer on your prepared sheets.
- In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, garlic powder, salt, and pepper. Brush or gently toss the zucchini rounds in this mixture, ensuring even coating.
- Bake for 1–1½ hours, flipping halfway, until the chips are crisp and golden at the edges. Remove from oven and let cool completely on the pans—they’ll crisp up even more as they rest.
- For the whipped feta dip, combine the feta, cream cheese, Greek yogurt, lemon juice, 1 tablespoon olive oil, and honey (if using) in a food processor. Blend until ultra-smooth and fluffy, scraping down the sides as needed.
- Taste and adjust seasonings as desired, adding more lemon juice for brightness or red pepper flakes for heat.
- Spoon the whipped feta into a serving bowl. Drizzle with a bit of olive oil, sprinkle with fresh herbs and additional lemon zest if desired.
- Arrange the zucchini chips around the dip and serve immediately.
Notes
- For extra-crispy chips, salt the zucchini slices and let them sit for 15-20 minutes, then pat dry before seasoning and baking.
- The whipped feta can be made up to three days ahead and stored in an airtight container in the refrigerator.
- Zucchini chips are best enjoyed the day they’re made but can be prepared a day ahead and stored in a paper bag. If they lose crispness, refresh in a 250°F oven for 5-10 minutes.
- Try using yellow squash alongside green zucchini for a visually striking presentation.
- For a dairy-free alternative to the whipped feta, blend soaked raw cashews with lemon juice, nutritional yeast, garlic, and a bit of miso paste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 165
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: zucchini chips, whipped feta dip, game day snack, healthy appetizer, vegetable chips, Mediterranean appetizer, lemon zest chips, baked zucchini, party dip, low-carb snack