Confession: I’ve had hot chip love for the longest time. Most of the fondest memories were back in the teen years with friends.
There were walks after school to the take away shop, to share a serve of oily, freshly cooked chips wrapped in newspaper. Styrofoam containers full of sweaty hand cut chips covered in gravy and soggy crinkle cut chips in paper buckets, drizzled with tomato sauce.
Love may never die but it does evolve and these healthy bites are proof.
Check it out friends – fat fingers of zucchini coated in smoked paprika and breadcrumbs with a soy and almond dippy sauce. Baked, not fried. Guilt free snackadoo.
When it comes to coating the zucchini, soy milk works as a handy replacement for egg, making this a dairy-free and vegan treat. For a gluten-free option try coating the zucchini in rice breadcrumbs.
- 300g organic zucchini
- 1 cup soy milk
- 1 cup panko breadcrumbs
- 1½ tsp smoked paprika
- 1½ cup almonds
- 1 garlic clove, peeled
- ½ cup soy milk
- ½ tsp white vinegar
- 1 lemon, juiced
- 1 cup olive oil
- Salt and pepper
- Preheat the oven to 160°C and line a tray with baking paper.
- Wash the zucchini and cut into thick sticks.
- Add soy milk to a bowl. To another bowl add the breadcrumbs and paprika and combine.
- Dip each stick into the soy milk then coat in the breadcrumb mix and place on the baking tray.
- Bake for 15-20 minutes and serve with dippy sauce.
- To a food processor add the almonds and whiz until coarsely ground. Grind more finely if you don't want a chunky sauce.
- Add the garlic, soy milk, vinegar and lemon juice and process until smooth.
- With the processor running, slowly add the olive oil and mix until creamy. Add salt and pepper to season.
Friends, do you have a guilt free version of snack you’ve always loved?
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