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Almond Crusted Zucchini Fries with Guacamole

by allara (follow)
Healthy (1888)      Vegetarian (1517)      Snack (848)      Avocado (143)      Zucchini (102)      Chips (26)     
Zucchini chips are an easy and tasty way to use up that zucchini in your fridge. They can be made for a snack or as a side to a main dish. These chips are low carb, wheat free and baked in the oven as a healthy alternative to frying.


Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 4-6


Zucchini Chips:
3 zucchinis
1 cup almond meal
2 eggs
1/4 tsp cayenne pepper
1/4 tsp salt
pinch of pepper

1 ripe avocado
1/4 red onion, finely diced
1 Tbsp Greek Yogurt
1 Tbsp fresh coriander, diced
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp salt
pinch of pepper


For the zucchini chips
Preheat oven to 180 degrees. Line a baking tray with baking paper.

Slice the zucchini into chips. I do this by cutting them in half width ways, and then into quarters.

Sliced zucchini

Whisk the eggs in a bowl and set aside.

Combine the almond meal and spices in a bowl and set aside.

To crumb the zucchini chips dip a zucchini stick into the egg mixture and roll it around to coat it. Remove from the egg and coat the zucchini in the almond mixture.

After coating the zucchini with egg, coat it in the almond mixture

After coating the zucchini in the almond crumbs, place the chips onto the baking tray. Bake in the oven for 20-25 minutes.

Lay the chips out on the tray to bake

For the Guacamole:
Slice the avocado in half then using a spoon scoop out the flesh of the avocado and remove the seed. Chop the avocado into small pieces and transfer to a small bowl. Using a fork mash the avocado.

Mashed avocado
Mashed avocado

Add the onion, yogurt, coriander and spices to the bowl and stir to combine. Serve with the zucchini chips as a dip.

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