Ingredients
Zucchini chips:
500
g
zucchini(s)
, washed & cut into halves & then quarters
2
large
egg(s)
, beaten
100
g
ground almonds
Creamy basil dip:
250
ml
LANCEWOOD® Double Cream Plain Yoghurt
or Sour Cream
20
g
fresh basil
1
garlic clove(s)
, crushed
salt & freshly ground black pepper
To serve:
LANCEWOOD DIP&TOP™
– any flavour of your choice
Method
Zucchini chips:
Preheat the oven to 200˚C. Line a baking sheet with baking paper.
Mix the breadcrumbs with the flour and season to taste.
Dip the zucchini chips in egg and then in the breadcrumbs.
Arrange on the baking sheet ensuring that they don’t overlap – you may want to use 2 baking sheets.
Bake for 10 – 15 minutes until crispy.
Season to taste.
Creamy basil dip:
Mix the yoghurt, basil, garlic and seasoning together using a stick blender.
To serve:
Serve the zucchini fries with the creamy basil dip and DIP&TOP™
