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Zucchini Chips

by Annalisa Brown (follow)
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Having grown up on vegetables such as Zucchini, Fennel and Eggplant, my mum weaved a variety of dishes into our eating repertoire containing these staples. As kids we would often grumble at mum with “not zucchini again” or “no more eggplant please” but mum would continually surprise and entice us with the different ways she prepared these vegetables.

These Zucchini Chips or “Chippies” as she preferred to call them often made an appearance at our dinner table. Little did we know at the time it was a cunning way of getting us kids (and grand-kids) to eat zucchini.

I’ve tweaked my mum’s recipe a little by substituting regular flour with coconut flour, using the egg white only and baking instead of frying the zucchini.

These Zucchini Chips have been baked keeping these "chippies" low fat and healthy.


Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 2-4 as an entree or Tapas

Ingredients
1 Large Zucchini
2 Tablespoons Coconut Flour
2 Tablespoons Coconut Oil
14 Tablespoons Warm Water
1 Egg White

Method
In a small bowl combine the flour, oil and water and mix into a thick batter. The batter should be the consistency of thickened cream. You may need to add additional water to thin the batter if you find it too thick to work with.

Combine coconut flour, coconut oil and warm water into a bowl to make a thick batter.


Whisk the egg white until firm peaks start to form.

Fold the egg white into the batter and set aside.

Whisk an egg white until peaks form and fold into the batter.


Cut the zucchini into thick fingers or chips.

Slice the zucchini into thick chips and dip into the batter.


Dip the zucchini chips into the prepared batter.

Spray a small amount of cooking oil onto a baking tray and line with the zucchini chips.

Place the zucchini into a pre-heated 180˚C oven and cook for approximately 15 minutes.

Serve the Zucchini Chips immediately while hot on a small platter or bowl accompanied with a dipping sauce of choice or simply squeeze some lime or lemon juice over the top of the chips.

Bake the Zucchini Chips for 15 minutes and serve immediately while hot with a dipping sauce of choice or with a wedge of lime or lemon.


Categories
#Zucchini
#Vegetables
#Vegan
#Vegetarian
#Quick
#Easy
#Gluten Free
#Dairy Free
#Sugar Free
#Unprocessed
#Healthy
#Clean Eating
#Healthy Recipes
#Italian
#Entree
#Side Dish
#Low Fat
#Baking
#Tapas
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Wow, I think even my zucchini hating husband would like these! I wonder whether you could do carrots like this? What do you think?
I think all husbands are alike when it comes to vegetables. My husband really enjoys them (and I'm currently in the kitchen concocting something with broccoli - so stay tuned for that recipe) !! But in answer to your question absolutely YES YES YES, you could substitute the zucchini with carrots or even parsnips. Enjoy xxx
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