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Zucchini chips recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Crispy zucchini chips: a healthier, quick snack swap for potato chips.
Ingredients:
  • 4 zucchini
  • 1.20 gm fine salt
  • 40g (1/3 cup) almond meal
  • 50g (1/4 cup) semolina
  • 20g (1/4 cup) finely grated parmesan
  • 30.00 ml finely chopped fresh thyme
  • 1/2 tsp garlic powder
  • 1 lemon, rind finely grated
  • 1 egg, whisked
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Cover a big baking tray with baking paper. Slice zucchini diagonally into 1cm thick pieces, then cut each slice into 1cm batons (yielding about 3 batons per slice).
  • Place zucchini batons in a colander over a bowl, sprinkle with salt, toss to coat, and let sit for 10 minutes to drain.
  • In a bowl, mix almond meal, semolina, parmesan, thyme, garlic powder, and lemon rind. Pat dry the zucchini with paper towel. Dip zucchini in egg, let excess drip off, then coat in semolina mixture. Place on a tray in a single layer, spray with olive oil, and bake for 25-30 minutes until golden and crisp, turning them every 10 minutes. Season with sea salt and enjoy while warm.

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