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.

We’ve been to a few restaurants that serve these for an appetizer but they are usually fried (also delicious, but not healthy!). We love making this baked version as a side dish to weeknight dinners, but also as a snack or appetizer, especially when paired with a good dipping sauce. We are all about the sauce in our house.

We like to pair it with a simple honey mustard that’s super easy, but you are welcome to pair with your favorite store bought honey mustard. You could even opt for a marinara sauce if you want a more Italian feel, or even some chimichurri – because that really goes well on just about everything! Get creative with the dipping options or just enjoy them alone!

We do use a mandolin slicer to get them super thin (we use this one, which we love) but you can also use a food processor with a slicing attachment. You can slice them by hand but it’s much harder to get them thin and even. Mandolin slicers are pretty inexpensive and ours is honestly one of our favorite kitchen tools. We use it at least twice a week!

We also bake them on a silicone baking mat which helps them to bake evenly and not stick! We use these from Amazon and love them! You can also use parchment paper, but highly recommend having a set of these, especially if you like baking. We often use them for roasting veggies because we don’t have to use as much oil to prevent sticking.

Happy Independence Day everyone! Enjoy those burgers and hot dogs and maybe some zucchini chips along with them 😉

Zucchini Chips with Honey Mustard Dipping Sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 Servings

Cuisine: American

Ingredients Method

Ingredients

  

Zucchini Chips

• 2 Medium Zucchini Sliced very thin
• 2 Medium Yellow Squash Sliced very thin
• 2 Tablespoons olive oil
• 1 Teaspoon Kosher salt
• 1/2 Teaspoon Black Pepper
• 2 Tablespoons parsley Chopped

Honey Mustard Sauce

• 2 Tablespoons honey
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Yellow Mustard
• 2 Tablespoons olive oil
• 1/4 Teaspoon Kosher salt
• 1/4 Teaspoon Black Pepper

Method

 

1. Using a mandolin slicer on the thinnest setting, slice all the zucchini and squash into rounds.
2. Place into large ziplock bag or bowl and add olive oil, salt and pepper. Shake to coat well.
3. Preheat the oven to 325F.
4. Line a large baking pan with parchment paper or a Silpat mat.
5. Place zucchini and squash rounds onto baking pan and bake for about 25 minutes or until they start to get golden brown.
6. While the chips are cooking, mix together all the ingredients for the honey mustard in a small bowl and whisk together.
7. Top chips with chopped parsley and serve with honey mustard dipping sauce.