We fight over these chips at the table. An amazing low oil and low carb alternative to hot chippies.
Serves: 4 sides of chips
Prep: 10 minutes
Cook: 20 minutes
1 cup Gluten free breadcrumbs (add more if needed)
1/2 cup plain gluten free flour (add more if needed)
2 eggs, beaten
2 large zucchinis cut into chip shape
1 teaspoon of Salt
1/2 teaspoon coconut oil
optional: 1 teaspoon of Italian herbs
Preheat oven to 180C fan forced and lightly grease a tray with coconut oil.
Sprinkle salt over zucchinis to draw out moisture.
Mix the Italian herbs with the breadcrumbs.
In batches, dip the zucchini into the flour, then drench it in the egg and then coat in the breadcrumb mixture and place on a tray.
Bake in the oven for 20-30 mins until golden brown.
Season with salt and enjoy with some garlic aioli or herbed mayo.