Zucchini Chips Recipe - WellBeing Magazine
Who says chips can’t be healthy? Think outside the potato square and make yourself a crunchy snack that’s also a delicious serve of green vegies.
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Cooking tools:
- Microplane
- Kitchen scale
- Pastry brush
- Parchment paper
- Baking sheet
- Oven
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 2 eggs
- ¼ cup milk of choice
- Salt
- pepper
- 100g panko breadcrumbs
- 1 tbsp lemon zest
- 4 medium zucchinis, sliced into thin discs
- ¼ cup melted coconut oil
- Lemon wedges & coconut yoghurt or tahini, to serve (optional)
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