Zucchini Chips

It's the old dip and crumb method for these guys but they're seriously worth it.

They are best eaten right away but can be easily reheated.

Tip: You can add whatever herbs and spices you like.

Prep time: 10 mins
Cook time: 12 mins

Dairy Free

Gluten Free

Sides, Snacks & Drinks

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 large zucchini, sliced into 1/2 cm rounds

1 free range egg

1/2 cup of blanched almond meal

1/2 teaspoon of sea salt

1/2 teaspoon of dried garlic powder

1 teaspoon of savoury yeast flakes

1/4 teaspoon of ground paprika

1 pinch of fresh ground black pepper

Method

Pre-heat the oven to 220°C / 430°F / Gas 7 and line an oven tray with baking paper.

Mix the egg in a small bowl and set aside. Then mix the almond meal, salt and spices in a separate bowl and set aside.

Start by dipping each zucchini slice into the egg and letting the excess run off then place in the almond mixture to coat before placing on the prepared tray. (It's heaps easier to use 1 hand for dipping the egg and the other hand for the crumbing, that way it doesn't build up on your fingers)

Place the tray in the oven for 6 minutes, remove and turn the zucchini over then cook 6 minutes more.

If you are saving them for later remove to a cooling rack or enjoy right away

Calories: 401
Protein: 17.7
Carbs: 5.12
Fibre: 6.5
Fat: 33.4

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