Recipe: Yummy Baked Zucchini / Courgette Fries / Chips #paleo #vegetarian #quick #healthy
Baked Zucchini / Courgette Fries / Chips #paleo #vegetarian #quick #healthy. Remove the courgette chips, place on a kitchen towel and dry as much as possible. Mix together the plain flour and corn flour in a bowl and reserve. These courgette chips or zucchini chips meet all my healthy salty snack requirements.
Thinly sliced zucchini dusted in breadcrumbs and baked until crispy and golden is a great alternative to potato fries with less than half the carbs and calories! As many of you have noticed from my instagram and snapchat, we don't eat much fried food around here. Slice the courgette as thin as possible (the best way to do this is using a mandolin) Cover a baking tray with parchment paper and place the courgette slices on top. You can cook Baked Zucchini / Courgette Fries / Chips #paleo #vegetarian #quick #healthy using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Baked Zucchini / Courgette Fries / Chips #paleo #vegetarian #quick #healthy
- You need 2 of small to medium zucchini.
- You need 1 of egg, lightly beaten.
- You need of Coating Mixture.
- Prepare 1/2 Cup of almond flour (can also use fine polenta).
- You need 1/2 Cup of grated parmesan cheese (can also replace with more flour).
- You need 1 tea spoon of oregano.
- It's 1 tea spoon of thyme.
- It's 1 tea spoon of finely chopped or ground rosemary.
- Prepare 1/2 tea spoon of salt or herbed salt.
- You need dash of pepper (to taste).
Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
Baked Zucchini / Courgette Fries / Chips #paleo #vegetarian #quick #healthy step by step
- Turn the over to 220 C and line a baking tray with baking / parchment paper..
- Mix almond flour, parmesan, and all the herbs and spices from the coating mixture. Beat the egg lightly..
- Cut the ends of the courgettes / zucchini. Half them lengthwise, and then half them again. Cut the strips to the length you like for your fries /chips..
- Coat the xucchini in egg so it's covered on all sides. Coat the zucchini into the coating mix and lay on the tray. egg can make the mix in the mixing bowl clump, so i usually just use one hand to dip in egg, and then burry it under the coating mix, and use my 'clean' to take out of the bowl, shaking lightly to remove the extra coating..
- Any left over mix you can store in the fridge or combine with left over egg into a ball and bake with the fries. (This too makes a great snack).
- Bake for 12-15 minutes, or until the coating mix on the xucchini starts to brown..
- Serve warm..
Bake the keto zucchini chips until they are golden and starting to get crispy. TIP: Let the pan cool in the oven after you turn the heat off. It will help them get a little crispier! These healthy zucchini chips take a little longer in the oven compared to most baked veggie recipes, but it's absolutely worth the wait. Oven baked zucchini fries are sticks of zucchini that are breaded and baked (or fried!).
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