Zucchini, Pumpkin & Aspargus Chips

8
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"From one of our national supermarkets and their free monthly magazine September 2018. Serving size is based on it being a side dish."

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 220C and line 2 large baking trays with baking paper.

Step 2

Cut zucchini and pumpkin into batons, and set aside.

Step 3

Whisk eggs in a bowl and season with pepper.

Step 4

Combine semolina and spices in a second bowl, and almond meal and dukkah in a third bowl.

Step 5

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.

Step 6

Spray batons well with oil and bake for 15 to 20 minutes or until golden.

Step 7

Meanwhile, combine oil, zest, lemon juice and vinegar in a bowl and add asparagus and toss to coat.

Step 8

Heat a chargrill over medium heat and grill asparagus for 1 to 2 minutes on each side.

Step 9

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.

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