Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4 large zucchini
- 1 cup Woolworths panko breadcrumbs
- 1/2 cup shredded parmesan
- 2 free range eggs
- 2tablespoons plain flour
- 5milliliter extra virgin cooking oil spray
- 160grams roasted pepper strips, drained
- 100grams Sweet Solanato® tomatoes
- 2tablespoons chipotle sauce
- 2tablespoons red pesto
- 2 cloves garlic, crushed
Description
Did you know you could turn the humble zucchini into crispy, parmesan-crusted chips? These ones are best enjoyed dipped in the smoky, semi-spicy chipotle sauce, which features capsicum and flavourful garlic.
Method
Step 1 of 4
Line a baking tray with baking paper. Cut zucchini into 2cm-wide, 10cm-long chips. Place breadcrumbs and parmesan on a large plate. Whisk eggs in a shallow bowl. Place flour in a separate shallow bowl. Toss zucchini in flour, dip into egg and then press into breadcrumb mixture to lightly coat. Place on tray. Spray with oil.
Step 2 of 4
Cook zucchini chips, in 2 batches, in a 5L air fryer at 200°C for 8 minutes or until tender and golden-brown. Transfer to a plate.
Step 3 of 4
Meanwhile, to make sauce, process peppers, tomatoes, sauce, pesto and garlic in a food processor until coarsely chopped.
Step 4 of 4
Serve zucchini chips with sauce.
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