Recipes.

Zucchini Chips with Raw Vegan Aioli


Keys2words - zucchini chips
Photo by: Armelle Habib
  • 2 servings
  • Prep - 1 hour
    Cooking - 30 mins
  • Total - 1 hour 30 mins
Keys2words - zucchini chips
Photo by: Armelle Habib

These are great for people who crave salty things like potato chips, as they're a way healthier option. I'm a big believer that when you pull something out of your diet, you should replace it with a healthier version so you don't feel like you're missing out.  

Servings: 2
Preparation: 1 hour
Cooking: 30 mins

Ingredients

  • 1 zucchini.
  • Salt flakes and freshly ground black pepper.
  • 2 tablespoons extra virgin olive oil.
  • 2 cloves garlic, crushed (optional).
  • 1 pinch smoked paprika.
  • 1 pinch chilli flakes.

Aioli

  • 1/2 cup cashews.
  • 1 lime, zest and juice.
  • 2 cloves garlic, crushed.
  • 1/4 red chilli, finely sliced, or more if you like.
  • 1/2 teaspoon salet flakes.
  • 1 pinch paprika or dried chilli flakes.

Directions

1. Slice the zucchini into very thin discs using a knife or mandoline. Sprinkle with salt then place them on paper towel and let them sweat for 1 hour.

2. Preheat the oven to 160°C / 325°F / Gas Mark 3

 and line a baking tray with baking paper.

3. Pat the zucchini discs dry with paper towel to remove the excess salt and moisture, then place them on the baking tray. Drizzle with the olive oil, scatter over the garlic, if using, sprinkle over the spices and season with salt and pepper. Bake for 30 minutes - the chippies will be crispy and delish when they're ready!

4. For the aioli, place the cashews, lime zest and juice, garlic, chilli and salt in a blender with 1/4 cup boiling water and blend until thick and creamy. Spoon into a bowl and sprinkle over the paprika or chilli flakes. Use your zucchini chippies as dippers and enjoy!


Note

Recipes and images extracted from Beauty Food by Lola Berry, published by Plum, RRP $24.99, available now. For further information visit: https://www.panmacmillan.com.au/9781760552671/

Keys2words - Beauty Food

These are great for people who crave salty things like potato chips, as they're a way healthier option. I'm a big believer that when you pull something out of your diet, you should replace it with a healthier version so you don't feel like you're missing out.

Ingredients

  • 1 zucchini.
  • Salt flakes and freshly ground black pepper.
  • 2 tablespoons extra virgin olive oil.
  • 2 cloves garlic, crushed (optional).
  • 1 pinch smoked paprika.
  • 1 pinch chilli flakes.

Aioli

  • 1/2 cup cashews.
  • 1 lime, zest and juice.
  • 2 cloves garlic, crushed.
  • 1/4 red chilli, finely sliced, or more if you like.
  • 1/2 teaspoon salet flakes.
  • 1 pinch paprika or dried chilli flakes.

Directions

1. Slice the zucchini into very thin discs using a knife or mandoline. Sprinkle with salt then place them on paper towel and let them sweat for 1 hour.

2. Preheat the oven to 160°C / 325°F / Gas Mark 3

 and line a baking tray with baking paper.

3. Pat the zucchini discs dry with paper towel to remove the excess salt and moisture, then place them on the baking tray. Drizzle with the olive oil, scatter over the garlic, if using, sprinkle over the spices and season with salt and pepper. Bake for 30 minutes - the chippies will be crispy and delish when they're ready!

4. For the aioli, place the cashews, lime zest and juice, garlic, chilli and salt in a blender with 1/4 cup boiling water and blend until thick and creamy. Spoon into a bowl and sprinkle over the paprika or chilli flakes. Use your zucchini chippies as dippers and enjoy!

Note

Recipes and images extracted from Beauty Food by Lola Berry, published by Plum, RRP $24.99, available now. For further information visit: https://www.panmacmillan.com.au/9781760552671/

Keys2words - Beauty Food

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