Who says chips can’t be healthy? Think outside the potato square and make yourself a crunchy snack that’s also a delicious serve of green vegies. Panko breadcrumbs are super-crispy Japanese-style breadcrumbs, but feel free to substitute any you have to hand, or make it gluten free by using quinoa flakes or polenta instead.
Serves: 4 as a snack
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 eggs
- ¼ cup milk of choice
- Salt & pepper
- 100g panko breadcrumbs
- 1 tbsp lemon zest
- 4 medium zucchinis, sliced into thin discs
- ¼ cup melted coconut oil
- Lemon wedges & coconut yoghurt or tahini, to serve (optional)
Method
- Heat oven to 200°C.
- Whisk together eggs and milk in wide, shallow bowl. Season with salt and pepper.
- Place panko breadcrumbs and lemon zest in another wide, shallow bowl and stir to combine.
- Dip each zucchini chip in egg mixture then breadcrumb mixture and place on baking tray lined with non-stick paper.
- Brush or drizzle with coconut oil and cook for 15 mins until golden. Flip and brush or drizzle with a little more oil and cook for a further 5 mins.
- Serve immediately with lemon wedges and yoghurt or tahini for dipping, if you like.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
