Hot Zucchini Chips

8
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From one of our national supermarkets monthly magazine Dec.'16."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (88.4 g)
  • Calories 62.4
  • Total Fat - 3.5 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 58 mg
  • Sodium - 392.7 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.7 g
  • Protein - 5.5 g
  • Calcium - 114.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 220C

Step 2

Line a baking tray with baking paper.

Step 3

Lightly which eggs in a shallow bowl and season with pepper.

Step 4

Combine polenta, parmesan, salt and garlic powder in a second shallow bowl.

Step 5

Trim ends from small zucchini, cut into quarters or sixths lengthwise depending on size.

Step 6

Dip each piece into egg then toss in polenta mixture to coat.

Step 7

Place on tray and bake for 15 to 20 minutes or until golden.

Step 8

Serve with good quality aioli, if desired.

Tips & Variations


No special items needed.

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