Serves 4-5 people
2 large zucchini, sliced into rounds (1 cm thickness)
3g salt
Nacho Sauce:

28 g flour
28 g butter salted
300 g milk (room temperature)
220 g mild cheddar cheese (shredded)
salt to taste
salsa:

3 large tomato (diced)
½ yellow onion (finely diced)
1 large chili (sliced thinly)
20 g coriander leave (sliced)
28 g fresh lime juice
30 g olive oil
10 g sugar
salt and pepper to taste
zucchini batter:

3 eggs (beaten)
salt to taste
150 g flour
150 g nestum multi grain cereal (original)

Recipe Courtesy of
Asian Food Network

Zucchini Chips with Nacho Dip

Potato chips are so yesterday! If you’re looking for something new to snack on, these zucchini chips are perfect for you. Coated with multigrain cereal for a satisfying crunch, they are served with a refreshing salsa mix that will brighten up your tastebuds. Topped with a cheesy homemade nacho dip, these crispy delights will be a hit at any party.

Difficulty: Medium

Preparation: 60 min
Cook: 30 min
Clean up: 15 min

Steps: 4 steps
19 Ingredients

Difficulty: Medium
Steps: 4 steps
19 Ingredients

Preparation: 60 min
Cook: 30 min
Clean up: 15 min

Instructions

Making nacho sauce
- Pour in butter and flour into a pan, cook it for 3mins on medium heat.
- Pour in room temperature milk and whisk it until thickens
- Add in mild cheddar cheese and season with salt
- Turn heat off and leave it to cool.

Making the Salsa
- Combine tomatoes, onions, chilli and coriander leaves into a bowl. Add in lime juice, olive oil, sugar and season salt and pepper to taste.
- Set it aside in the fridge

Coating the zucchini
- In a bowl, season sliced zucchini with salt and put it into a colander/ strainer to strain out its moisture. (Strain for 5-10mins)
- Prepare 3 separate plates of eggs, flour and cereal (1 plate beaten eggs, 1 plate flour and 1 plate cereal).
- Coat sliced Zucchini in the order of flour, then eggs, and lastly, cereal.
- Repeat till all Zucchinis are coated.

Frying the zucchini
- Preheat oil in a pot at 175⁰C and fry them till golden brown
- Take them out and leave it on a kitchen towel to strain out the grease.

Plate and Serve!

Pour nacho sauce into a dipping bowl and salsa into another bowl. Plate zucchini Chips around the cheese sauce and it’s ready to serve

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Name: Zucchini Chips with Nacho Dip
Prep time: P0Y0M0D1H0M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D1H30M0S
Yield: Serves 4-5 people
Cuisine: Asian
Ingredients: 2 large zucchini, sliced into rounds (1 cm thickness); 3g salt; Nacho Sauce: 28 g flour; 28 g butter salted; 300 g milk (room temperature); 220 g mild cheddar cheese (shredded); salt to taste; salsa: 3 large tomato (diced); ½ yellow onion (finely diced); 1 large chili (sliced thinly); 20 g coriander leave (sliced); 28 g fresh lime juice; 30 g olive oil; 10 g sugar; salt and pepper to taste; zucchini batter: 3 eggs (beaten); salt to taste; 150 g flour; 150 g nestum multi grain cereal (original)