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5.0 from 12 votes

Roasted Zucchini Chips , Smoky Chilli Sour Cream dip

Make as many as you dare. This recipe uses two medium sized Zucchinis which is enough for 3- 4 as an appetiser. Remember this recipe is for almost exactly 24 slices of Zucchini. Increase the recipe as you need.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Appetizer
Cuisine: European , Australian , Vegetarian

Ingredients

  • 2 Medium Zucchinis sliced diagonally They need to be thick enough to roast but not paper thin. Maybe a cm/ 1/4 inch.
  • 2 egg yolks
  • 2 Tablespoons Dijon mustard
  • 1 cup panko crumbs
  • 100 grams grated parmesan 1/2 cup
  • A couple of grinds of fresh pepper
  • 60 ml olive oil or olive oil spray
Dipping Sauce
  • 200 grams sour cream 1 cup
  • 20 grams Chipotle Chilli in Adobo Sauce or Srirachia chilli sauce

Instructions

    Cup of Yum
  1. Mix the yolks and dijon together in a bowl
  2. Mix the crumbs and pepper with the parmesan cheese
  3. Prepare the baking tray with paper and spray well with olive oil spray ( or spread with a little olive oil) Line up all three along the bench.
  4. Next dip the zucchinis into the egg mix coating well. Roll them in the crumbs and place onto the baking tray, making sure they are not overlapping. Spray with a bit more oil them bake till golden. Ths should take 10 to 15 minutes depending on your oven. A fan forced oven will be quicker.
  5. Make the sour cream dipping sauce by mixing the sour cream with the chilli. Add more or less chilli to taste.