Delicious crispy zucchini chips, perfect as a snack or side dish.
This recipe is available in the Changing Habits 2020 Recipe Book
Preheat oven to 200 degrees celsius.
Slice the zucchini into chip shapes and pat dry with paper towel to remove any moisture.
Season the zucchini with the garlic powder, paprika and salt and pepper.
In one bowl, whisk the egg and almond milk and set aside.
In another bowl mix the dried onion flakes and almond meal.
Working in batches, coat the chips in the egg mix and then in the almond meal mix to coat each one well.
Place the chips onto a tray lined with baking paper and bake for 25 minutes or until golden brown and crisp.
Combine all dipping sauce ingredients (apart from the chives) into a food processor and blitz until smooth. Add more almond milk if needed.
Mix through the diced chives and transfer into a bowl. Serve with the chips.
Ingredients
Directions
Preheat oven to 200 degrees celsius.
Slice the zucchini into chip shapes and pat dry with paper towel to remove any moisture.
Season the zucchini with the garlic powder, paprika and salt and pepper.
In one bowl, whisk the egg and almond milk and set aside.
In another bowl mix the dried onion flakes and almond meal.
Working in batches, coat the chips in the egg mix and then in the almond meal mix to coat each one well.
Place the chips onto a tray lined with baking paper and bake for 25 minutes or until golden brown and crisp.
Combine all dipping sauce ingredients (apart from the chives) into a food processor and blitz until smooth. Add more almond milk if needed.
Mix through the diced chives and transfer into a bowl. Serve with the chips.
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