Zucchini chips with herb and garlic dip
4 serves
30 m
30 m
Ingredients
- 4 small-medium zucchini (500 g), ends trimmed
- 1 egg
- 1¼ cups (70 g) panko breadcrumbs
- ½ cup (30 g) finely grated parmesan
- 2 teaspoons dried Italian herbs
- Olive oil cooking spray
Herb and garlic dip
- ½ avocado (80 g), peeled and chopped
- 1 cup parsley leaves (25 g)
- 2 tbs lemon juice
- 1 small clove garlic, crushed
Method
Step 1
Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.
Step 2
Whisk egg in a shallow dish.
Step 3
Combine breadcrumbs, parmesan and herbs in a large bowl.
Step 4
Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.
Step 5
Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil
Step 6
Bake in a 220 °C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden.
Step 7
Meanwhile to prepare dip, process all ingredients in a food processor until smooth.
Step 8
Serve hot zucchini chips with dip.
Tips
- Zucchini chips are best prepared as required. Dip can be made a day ahead. Keep, covered in the fridge. It’s also delicious served with raw vegetable sticks.
Task for kids
- Whisk egg (Step 2)
- Combine breadcrumbs, parmesan and herbs (Step 3)
- Dip chips in egg and coat in breadcrumb mixture (Step 4)
