These courgette aka zucchini skinny fries have been my favourite snack of late.
Vegan Mofo has asked us for something Quick, Easy and Delicious and I think these fit the criteria fantastically well. They are also relatively healthy, tasty and baked.
These crunchy morsels taste even better as the courgettes are home-grown. I am hoping to try this with other vegetables, including squash - imagine squash chips or fries, and why not - we have sweet potato chips. And even green french beans, the options are endless.
Baked Zucchini Skinny Fries
Preheat oven to gas mark 5/200oc
1 large courgette, cut in half or in three parts and then sliced into matchsticks.
100g chickpea flour
160g - 200g panko crumbs
1/ teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
Optional: 1 teaspoon dried herb seasoning
Preheat oven to gas mark 4/180oc.
In a bowl, whisk together the chickpea flour with enough cold water to make a thick glossy batter.
In a wide bowl, mix together the panko crumbs, salt, onion powder, garlic powder, cayenne pepper and optional dried herbs.
Douse the courgette matchsticks in the chickpea flour batter, then dredge them into the flavoured panko crumbs until coated well.
Transfer to a baking sheet, lined with baking parchment paper, spread out and bake in the oven for 10 - 15 minutes, tossing them over halfway.
Serve immediately with your choice of condiment.