Servings: 4 / Total Time: 35 minutes / Author: The Migoni Kitchen

If you are still looking for a healthy side to accompany all those summer barbecues, I highly recommend you try out these zucchini chips!! They are so addicting and incredibly tasty with this honey mustard dipping sauce. It’s also a great way to get your kids and/or picky eaters to get some veggies in their diet and the perfect replacement for all those potato chips at backyard BBQ parties.



Ingredients:

Zucchini Chips Ingredients:

• 2 Medium Zucchini, sliced very thin
• 2 Medium Yellow Squash, sliced very thin
• 2 Tablespoons Olive Oil
• 1 Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper
• 2 Tablespoons Parsley, chopped

Honey Mustard Dipping Sauce:

• 2 Tablespoons Honey
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Yellow Mustard
• 2 tablespoons Olive Oil
• ¼ Teaspoon Kosher Salt
• ¼ teaspoon Black Pepper

Instructions:

Using a mandolin slicer on the thinnest setting, slice all the zucchini and squash into rounds. Place into large ziplock bag or bowl and add olive oil, salt and pepper. Shake to coat well. Preheat the oven to 325F.





Line a large baking pan with parchment paper or a Silpat mat.

Place zucchini and squash rounds onto baking pan and bake for about 25 minutes or until they start to get golden brown.



While the chips are cooking, mix together all the ingredients for the honey mustard in a small bowl and whisk together.

Top chips with chopped parsley and serve with honey mustard dipping sauce.