Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
BBQ zucchini chips with aioli

BBQ zucchini chips with aioli

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Egg(s)

2 medium

Vegetable chips

80 g, barbecue flavour, crushed (see tip)

Grated parmesan cheese

¼ cup(s), finely (40g)

Plain flour

¼ cup(s), (35g)

Zucchini

3 small, cut into thick batons

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Garlic

1 clove(s), small, crushed

Lemon juice

2 tsp

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Whisk eggs and 2 tablespoons water in a shallow bowl. Combine crushed chips and parmesan on a plate. Place flour on a second plate. Working with 1 piece at a time, coat zucchini in flour, then egg mixture and chip mixture. Place zucchini on prepared tray, skin-side down. Bake for 20 minutes or until golden and crisp.
  3. Meanwhile, combine yoghurt, garlic and juice in a small bowl. Season aioli with salt and pepper. Serve zucchini with aioli.

Notes

TIP: To crush the chips, slightly open the bag and gently tap them with your fist.

You might like

You might like