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Zucchini, Pumpkin & Aspargus Chips

Here's how you make Zucchini, Pumpkin & Aspargus Chips
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  • Servings: 8
  • Prep: 30m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 600 grams zucchini, small and ends trimmed
  • 600 grams pumpkin (butternut pumpkin, peeled and deseeded)
  • 3 large eggs
  • 3/4 cup semolina
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon chilli powder
  • 1/2 cup almond meal
  • 2 tablespoon dukkah
  • Olive oil spray
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 320 grams asparagus (2 bunches, trimmed)
  • 1 tablespoon peppermint, chopped plus extra for garnish
  • 200 grams tzatziki (light tzatziki specified)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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