Zucchini chips with herb and garlic dip
- 4 small-medium zucchini (500g), ends trimmed
- 1 egg
- 1 ¼ cups (70g) panko breadcrumbs
- ½ cup (30g) finely grated parmesan
- 2 teaspoons dried Italian herbs
- Olive oil cooking spray
- ½ avocado (80g), peeled and chopped
- 1 cup parsley leaves (25g)
- 2 tbs lemon juice
- 1 small clove garlic, crushed
- Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.
- Whisk egg in a shallow dish.
- Combine breadcrumbs, parmesan and herbs in a large bowl.
- Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.
- 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
- Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden.
- Meanwhile to prepare dip, process all ingredients in a food processor until smooth.
- Serve hot zucchini chips with dip.
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)
TIP: 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.
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