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Ingredients

  • 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) 
Zucchini Chips with Nacho Dip
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.
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 19 Ingredients
  • Medium
  • 4 steps
  • 19 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. 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 nacho sauce

  2. 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

    Making the Salsa

  3. 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.


  4. 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.

    Frying the zucchini

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

Plate and Serve!
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Low Carb Vegetarian Lasagna

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Zucchini with Honey Soy Glaze
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Ingredients
  • 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) 

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