Roasted Zucchini Chips , Smoky Chilli Sour Cream dip
Make as many as you dare. This recipe uses two medium sized Zucchinis which is enough for 3- 4 as an appetiser. Remember this recipe is for almost exactly 24 slices of Zucchini. Increase the recipe as you need.
Ingredients
- 2 Medium Zucchinis sliced diagonally They need to be thick enough to roast but not paper thin. Maybe a cm/ 1/4 inch.
- 2 egg yolks
- 2 Tablespoons dijon mustard
- 1 cup Panko crumbs
- 100 grams grated parmesan 1/2 cup
- A couple of grinds of fresh pepper
- 60 ml Olive Oil or olive oil spray
Dipping Sauce
- 200 grams sour cream 1 cup
- 20 grams Chipotle Chilli in Adobo Sauce or Srirachia chilli sauce
Instructions
- Mix the yolks and dijon together in a bowl
- Mix the crumbs and pepper with the parmesan cheese
- Prepare the baking tray with paper and spray well with olive oil spray ( or spread with a little olive oil) Line up all three along the bench.
- Next dip the zucchinis into the egg mix coating well. Roll them in the crumbs and place onto the baking tray, making sure they are not overlapping. Spray with a bit more oil them bake till golden. Ths should take 10 to 15 minutes depending on your oven. A fan forced oven will be quicker.
- Make the sour cream dipping sauce by mixing the sour cream with the chilli. Add more or less chilli to taste.