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Zucchini Chips Recipe


Zucchini Chips Recipe

Credit: Christie Connelly

Who says chips can’t be healthy? Think outside the potato square and make yourself a crunchy snack that’s also a delicious serve of green vegies. Panko breadcrumbs are super-crispy Japanese-style breadcrumbs, but feel free to substitute any you have to hand, or make it gluten free by using quinoa flakes or polenta instead.

Serves: 4 as a snack

Ingredients

Method

  • 2 eggs
  • ¼ cup milk of choice
  • Salt & pepper
  • 100g panko breadcrumbs
  • 1 tbsp lemon zest
  • 4 medium zucchinis, sliced into thin discs
  • ¼ cup melted coconut oil
  • Lemon wedges & coconut yoghurt or tahini, to serve (optional)
  1. Heat oven to 200°C.
  2. Whisk together eggs and milk in wide, shallow bowl. Season with salt and pepper.
  3. Place panko breadcrumbs and lemon zest in another wide, shallow bowl and stir to combine.
  4. Dip each zucchini chip in egg mixture then breadcrumb mixture and place on baking tray lined with non-stick paper.
  5. Brush or drizzle with coconut oil and cook for 15 mins until golden. Flip and brush or drizzle with a little more oil and cook for a further 5 mins.
  6. Serve immediately with lemon wedges and yoghurt or tahini for dipping, if you like.



 

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.