Zucchini Chips with Cajun Dip

These are a great late night snack. Casein in a slow digesting protein found in cottage cheese will keep you full late at night.
 

What you need:

For the Chips

• 2 large zucchini
• 1 tbsp. olive oil
• ¼ tsp. salt
• ½ garlic powder
• ½ tsp. chili powder

For the dip

• 1 cup low fat cottage cheese
• 1.5 tbsp. Cajun Seasoning

What you do:

1. Preheat oven at 400ºF.
2. In the meantime, slice zucchini approximately 1/8 of an inch thick.
3. Place in a large bowl and toss with olive oil, salt, garlic powder, and chili powder.
4. Spray a large baking sheet (you may need two) with nonstick cooking spray like PAM, and arrange zucchini slices in a single layer.
5. Bake for 25mins turning often.
6. Reduce temperature to 300ºF and bake until crisp (another 10-15mins).
7. While the zucchini is baking make the dip by mixing Cajun Seasoning with cottage cheese and place in fridge until ready to use.
8. Once the zucchini is baked, remove from oven and place on paper towels and let it cool.

Makes 3 servings of dip and zucchini chips.  


Nutrient breakdown per serving:

• Calories: 65
• Fat: 2
• Carbs: 5
• Protein: 8
• Fiber: 1

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