As one of Australia’s leading authors of healthy cooking books, Pete is dedicated to educating people about nutritional food and wellness.

This is a ripper of a recipe and it’s guaranteed to get your kids wolfing down zucchini like there’s no tomorrow. The best way to get kids to try new foods is to get them into the kitchen to help with the preparation – they want to see and taste their handiwork. Being able to pick some zucchinis from your garden or a friend’s garden would really seal the deal! The spiced seasoning adds a lovely kick to these – just go easy on it if your kids aren’t into spice.

Zucchini Chips with Herb Aioli

  • Serves: 4
  • Yield:
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Difficulty: Easy
  • Course: Side
  • Cuisine: Contemporary
  • Allergens: Nuts, Egg

Ingredients

  • 1 egg
  • 125 ml (1/2 cup) almond milk
  • 50 g (1/2 cup) arrowroot
  • 100 g (1 cup) almond meal
  • 2 large zucchinis, cut into 7.5 cm batons, about 1 cm thick
  • 300 ml refined or unscented coconut oil, tallow or duck fat

Herb aioli

  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • ½ teaspoon finely grated lemon zest
  • 250 g aioli

Spiced seasoning

  • 3 tablespoons sea salt
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground white pepper
  • ½ teaspoon chilli powder
  • ½ teaspoon celery salt

Method

To make the spiced seasoning, combine all the ingredients in a small bowl and stir well. Set aside until ready to use.

To make the herb aioli, place the ingredients in a bowl and mix well.

Refrigerate until required.

Whisk the egg in a bowl with the almond milk until well combined.

Place the arrowroot and almond meal into two small, shallow bowls.

Individually coat each zucchini stick in the arrowroot, shaking off any excess. Dip the coated zucchini in the egg mixture then roll in the almond meal, ensuring it is coated evenly. If you miss some patches, simply dab a little more egg mixture onto the dry areas and coat again with the almond meal.

Heat the coconut oil in a large, deep frying pan over medium heat. Test if the oil is hot enough by dropping in a small piece of zucchini – if the oil begins to bubble around the zucchini, it has reached the ideal temperature. Add the zucchini chips in batches, and cook for 2 minutes on each side, or until golden brown and crisp. Remove the chips from the pan using metal tongs or a slotted spoon, and transfer to paper towel to drain. Allow the chips to cool slightly before serving.

Sprinkle with a little spiced seasoning and serve with herb aioli. The leftover spiced seasoning can be stored in an airtight container in the pantry for several months.