We had so much fun making these & they were so simple, easy & cheap to create, easily a weekly dish.
We made potato, zucchini & broccoli chips using only salt, pepper, chilli & coconut oil.
Start by slicing your zucchini & potatoes thinly- I use a Nicer Dicer- and place each in a bowl with 1 tbsp of melted coconut oil & a flavouring of your choice. I had a chilli flavour by adding chilli flakes & then salt & pepper to the other. I did the same with broccoli florets but only added some dukkah as flavouring.
When using salt go for the less processed brands such as pink hymalayan rock salt.
Bake in a preheated oven at 180 degrees for 5 minutes & then turn down to 100 degrees celsius.
Make sure the door is then left adjar.
These veggies come out crunchy & tasty. Much less saturated fats & oils. Lower in calories & much more beneficial as a snack. The broccoli was a surprise success, and came out dried, crispy & delicious.
I was unsure how this idea would pan out. I assumed the avocado (sometimes called the alligator pear) would turn to mush & end up brown. It actually turned out delicious & the crumb was crunchy. It worked perfect as a snack but would be an ideal side dish or entree.
For the crumb I used:
1/2 a cup of gluten free breadcrumbs
Salt & pepper
I sliced up a fairly ripe avocado into sticks and dipped each one into the juice of one lemon that was mixed with an egg white. I then coated them in the crumb mix.
These there then baked on a lined try for about 15 minutes (or until browned) at 180 degrees celsius.
They were great dipped in some sweet chilli sauce.
Avocados are high in fibre, they are sodium & cholesterol free food.
They contain 20 essential nutrients, including healthy monounsaturated and polyunsaturated fats (good fats such as Omega 3), vitamins A, C, D, E, K and the B vitamins, including biotin & folate, along with potassium.