That’s why these quinoa crusted zucchini chips ticked all the boxes. I came across them here and here and thought it must be a sign that I need to try them. I guess you could do this with any vegetable but the poor old zucchini can be a bit bland on its own so it was time to put the zucchini in the spotlight (and yes I have to double take my spelling every time I type the word ‘zucchini’)
These are gluten-free as the crumb base is quinoa and rice rather than breadcrumbs so it has the added bonus of whole grains included.
So, if your looking for a healthier chip option give these a whirl, they are damn good and easy to boot.
Quinoa Crusted Zucchini Chips
+ 3 zucchini chopped into thick slices
+ 1/2 cup quinoa
+ 2 rice cakes
+ 1/2 cup parmesan cheese, grated
+ salt and pepper to taste
+ sprinkle of onion flakes
+ 2 eggs, beaten
What to do
+ Pre-heat oven to 180 degree
+ Dip the zucchini discs in the egg mixture and then into the quinoa mixture, make sure all sides get coated well. Place the discs on the prepared baking sheet. I did each one, one at a time.
+ Sprinkle parmesan cheese over each one to coat
+ Bake in the oven for 20-25 minutes until they start turning a golden brown
Chips, what are your favourite kind? skinny cut, thick cut, baked or fried?