BBQ zucchini chips with aioli
WW Soy and Chickpea Chips, Barbeque
4 bag(s), crushed (4 x 20g)
Grated parmesan cheese
¼ cup(s), finely (40g)
¼ cup(s), (35g)
3 small, cut into thick batons
99% fat-free plain yoghurt
1 cup(s), (240g)
1 clove(s), small, crushed
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Whisk eggs and 2 tablespoons water in a shallow bowl. Combine crushed chips and parmesan on a plate. Place flour on a second plate. Working with 1 piece at a time, coat zucchini in flour, then egg mixture and chip mixture. Place zucchini on prepared tray, skin-side down. Bake for 20 minutes or until golden and crisp.
- Meanwhile, combine yoghurt, garlic and juice in a small bowl. Season aioli with salt and pepper. Serve zucchini with aioli.
TIP: To crush the chips, slightly open the bag and gently tap them with your fist.