Veggie crisps with parmesan and herb dip

Parmesan veggie crisps

• 2 medium zucchini
• 2 medium yellow squash
• 2 medium globe eggplant
• 1/2 cup finely grated Parmigiano Reggiano
• 1 teaspoon sea salt
• 1/2 teaspoon cracked pepper
• olive oil

Herb dip

• 1/2 cup heavy cream
• 1/2 cup Greek yogurt
• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh basil
• 1 teaspoon lemon juice
• 2 cloves garlic, finely minced or put through press
• 1-3 tablespoon grated onion

1. Using a mandoline (unless your knife skills are astounding), slice veggies very, very thin (1/8 inch). Cut zucchini and squash on bias to get good-sized pieces.
2. Place veggie slices in single layer on baking sheet lined with lightly oiled parchment.
3. Lightly brush veggies with olive oil, and sprinkle with parmesan and sea salt.
4. Bake at 250 for 20 minutes; increase heat to 350 and bake for another 5. Cool on racks completely before transferring to plate or bowl.
5. Mix yogurt and heavy cream; set aside on counter for at least an hour to thicken.
6. Stir in remaining ingredients and refrigerate, preferably for two or three hours to let flavors blend.