Zucchini, Pumpkin & Aspargus Chips
November 03, 2018
"From one of our national supermarkets and their free monthly magazine September 2018. Serving size is based on it being a side dish."
- Serving Size: 1 (249 g)
- Calories 202.1
- Total Fat - 7.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 79.5 mg
- Sodium - 58.5 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 3.4 g
- Sugars - 10.4 g
- Protein - 8.6 g
- Calcium - 78 mg
- Iron - 3.1 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.3 mg
Preheat oven to 220C and line 2 large baking trays with baking paper.
Cut zucchini and pumpkin into batons, and set aside.
Whisk eggs in a bowl and season with pepper.
Combine semolina and spices in a second bowl, and almond meal and dukkah in a third bowl.
Dip zucchini and pumpkin batons in egg, then toss batons in either the semolina mix or dukkah mix to coat and then arrange in a single layer on trays.
Spray batons well with oil and bake for 15 to 20 minutes or until golden.
Meanwhile, combine oil, zest, lemon juice and vinegar in a bowl and add asparagus and toss to coat.
Heat a chargrill over medium heat and grill asparagus for 1 to 2 minutes on each side.
Stir mint into tzatziki and season chips with a little sea salt and serve with tzatziki, garnished with extra mint.
Tips & Variations
No special items needed.