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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Recipe Courtesy of
Asian Food Network

Zucchini Chips with Nacho Dip

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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.
  • 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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    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) 

    Nutrition
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