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Author Notes: A little bit of a different, and significantly healthier, take on chips and dip; easy to make for a crowd, also good to make for yourself in a smaller batch, and guaranteed to please. Flavor the dip to meet your own preferences. —Kayb
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
- 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 tablespoons grated onion
- 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.
- Place veggie slices in single layer on baking sheet lined with lightly oiled parchment.
- Lightly brush veggies with olive oil, and sprinkle with parmesan and sea salt.
- 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.
- Mix yogurt and heavy cream; set aside on counter for at least an hour to thicken.
- Stir in remaining ingredients and refrigerate, preferably for two or three hours to let flavors blend.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Movie Snack