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Panko Crumbed Zucchini Chips

by Kate Mate (follow)
Kate Mate
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Lately I have been eating really healthy, but when my mum was having veggie burgers for lunch it gave me the idea to make these chips. I use one zucchini and we had it between three of us so we really only eat 4-5 chips, so it's a healthy serving size.

5 zucchini chips
A healthy portion size of chips.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2-3 people

1 large zucchini
1 cup of plain flour
One beaten egg
1 cup of panko bread crumbs
Salt and pepper to season
Olive oil or a non fragrant coconut oil for frying

Like any crumbed food these zucchini chips follow the three step method. Flour, egg, breadcrumbs.
Place flour into one bowl, one beaten egg in the next and finally the crumbs in the third.
Cut zucchini in half and then cut in half horizontally and then into thin strips.
Dip zucchini in flour making sure it's well covered. Then do the same with the egg and then the breadcrumbs.

Crumbed chips waiting to be fried
Crumbed chips ready to fry.

When all are done add the oil to your fry pan to shallow fry. Turn the heat on high until the oil is hot.
Turn down to low and cook 4 or 5 at a time. Turn when golden and fry on the other side until it's golden.

Crumbed chips waiting to be fried
Frying the chips.

Cooking on high will cook the crumbs quickly and the middle will still be crunchy, and they will burn if you want them to cook all the way through so low temperature is best.
When ready drain on paper towel.
Season with salt and pepper.
Serve 4-5 chips along side your veggie burger, or even with a steak and some mash potatoes. Anything you like really.

I like this Recipe - 5
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