Zucchini chips with herb and garlic dip

Task for Kids

  • Whisk egg (Step 2)
  • Combine breadcrumbs, parmesan and herbs (Step 3)
  • Dip chips in egg and coat in breadcrumb mixture (Step 4)
  • 4 small-medium zucchini (500g), ends trimmed
  • 1 egg
  • 1 ¼ cups (70g) panko breadcrumbs
  • ½ cup (30g) finely grated parmesan
  • 2 teaspoons dried Italian herbs
  • Olive oil cooking spray

Herb and Garlic Dip 

  • ½ avocado (80g), peeled and chopped
  • 1 cup parsley leaves (25g)
  • 2 tbs lemon juice
  • 1 small clove garlic, crushed
  1. Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.
  2. Whisk egg in a shallow dish.
  3. Combine breadcrumbs, parmesan and herbs in a large bowl.
  4. Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.
  5. Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil
  6. Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden.
  7. Meanwhile to prepare dip, process all ingredients in a food processor until smooth.
  8. Serve hot zucchini chips with dip.