baked zucchini chips & yogurt tahini dip

One word: YUM. 

I love zucchini and its versatility! Makes a great spaghetti substitute and key ingredient in stir-frys, san choy bau and a gourmet burger. I recently morphed them into almond meal battered chips! Complemented by a yogurt tahini dip. Healthy and scrumptious.. Enjoy!

Need:

3 Zucchinis

2 eggs (whisked with a dash of milk)

Almond meal (add whatever you like to it - salt, pepper, parsley, cumin, etc)

Coconut flour

Coconut oil

Tray and baking paper

Greek yogurt (chobani is my fave!)

Hulled tahini (got mine from the local health food store)

1. Oven at 180 and coat baking paper with coconut oil, be generous!

2. Place coconut flour on a plastic bag, followed next by the bowl of whisked eggs, followed by almond meal on a plastic bag.

3. Cut zucchini in chips and coat in coconut flour then eggs then the almond meal.

4. Place on tray and cook for about 30 or until brown. Make sure you turn over to brown each side!

Dip - simply mix yogurt and tahini together. 

B x