Snacks
Crunchy Baked Zucchini Chips
Who says chips can't be healthy? Think outside the potato square and make yourself a crunchy snack that is also a delicious serve of green veggies. Panko breadcrumbs are super crispy Japanese style breadcrumbs, but feel free to substitute any that you have to hand.
- prep time
- 15m
- cooking time
- 20m
- servings
- 4
Ingredients
2 eggs
60ml (1/4 cup) Vitasoy Original Soy Milk*
100g panko breadcrumbs
4 medium zucchini
1 tablespoon lemon zest
60ml (1/4 cup) coconut oil, melted
lemon wedges and natural yoghurt, to serve (optional)
* Any of the Vitasoy range of unflavoured plant milks can be substituted.
Method
- Heat the oven to 200C. Whisk together the eggs and soy milk in a wide shallow bowl. Season with salt and pepper.
- Place the panko breadcrumbs and lemon zest in another wide shallow bowl and stir to combine.
- Slice the zucchini into thin discs. Dip each in the egg mixture and then the breadcrumb mixture and place onto a baking tray lined with non-stick paper.
- Brush or drizzle with coconut oil and cook for 15 minutes until golden. Flip and brush or drizzle with a little more oil and cook for a further 5 minutes. Serve immediately with lemon wedges and yoghurt for dipping, if you like.
