Zucchini, Pumpkin & Aspargus Chips
Created by ImPat on November 3, 2018
- Servings: 8
- Prep Time: 30m
- Cook Time: 20m
- Recipe #30860
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 220C and line 2 large baking trays with baking paper.
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Step 2: Cut zucchini and pumpkin into batons, and set aside.
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Step 3: Whisk eggs in a bowl and season with pepper.
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Step 4: Combine semolina and spices in a second bowl, and almond meal and dukkah in a third bowl.
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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.
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Step 6: Spray batons well with oil and bake for 15 to 20 minutes or until golden.
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Step 7: Meanwhile, combine oil, zest, lemon juice and vinegar in a bowl and add asparagus and toss to coat.
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Step 8: Heat a chargrill over medium heat and grill asparagus for 1 to 2 minutes on each side.
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Step 9: Stir mint into tzatziki and season chips with a little sea salt and serve with tzatziki, garnished with extra mint.
Nutritional Facts
- 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