Every time we pop into a Grill’d outlet, we have a pretty good idea of what we want to order at the counter. We’re always hankering for their mouthwatering zucchini chips. Don’t try to hide it, we bet you load up on them too! Grill’d just does theirs so well! Of course, they’re dunked in a million kilojoules of oil and deep-fried like crazy. Not exactly good for our arteries. That’s why we decided to create our own “healthy” oven-baked version, and we can say with certainty: THIS is the zucchini chips recipe you want to bookmark right now!
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What we love about this zucchini chips recipe…
With a crispy parmesan coating and a tender, juicy, melt-in-your-mouth interior, these chips make the ultimate veggie side dish! And they taste even better when they’re amped up with some homemade herbed mayo! Both the chips and the mayo are incredibly easy to make, and you can find any number of creative variations online. They make a good weekend project when you feel like a fancy Saturday afternoon snack. Ready to recreate your own Grill’d experience at home? Check out our easy-peasy healthy Grill’d zucchini chips recipe below!
Healthy Grill’d zucchini chips recipe — easy, oven-baked version
Course: Snacks, SidesDifficulty: EasyPut away the deep fryer, here’s our take on a healthy oven-baked version of the Grill’d zucchini chips recipe. With a crispy parmesan coating and a tender, juicy, melt-in-your-mouth interior, these make the best veggie side dish!
Ingredients
3 whole zucchinis (courgettes)
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup breadcrumbs (we used panko crumbs)
1/2 cup grated parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
Sea salt and ground black pepper, to taste
Preparation
- Preheat oven to 200°C and line a large baking tray with non-stick baking paper.
- Cut each zucchini lengthwise, then slice into rough rectangles about 1 cm thick.
- In a shallow bowl, combine the breadcrumbs, parmesan, herbs, salt, and pepper.
- Pour beaten eggs into a separate shallow bowl. Place flour in a third bowl.
- Working with each individual piece, coat zucchini slices in flour, then dredge them through the egg mixture before rolling them in the parmesan mixture to coat.
- Place zucchini slices on prepared baking tray and bake for approx. 25 to 30 minutes, or until golden brown. Turn them halfway for even baking.
Homemade herb mayo
Ingredients:
- 2 egg yolks
- 1 teaspoon Dijon mustard
- canola oil* (see note below)
- 1 tablespoon apple cider vinegar
- fresh tarragon, chopped
- a dash of sea salt
Preparation:
- Whisk the egg yolks in a bowl, add the mustard, and whisk together.
- Very, very gradually add about half the oil (by gradually, I mean a few drops at a time) while whisking continuously until the mixture thickens.
- Whisk in the apple cider vinegar, then continue to gradually add the remaining oil. Always be whisking!
- Add the chopped tarragon and salt to taste. Serve with some delicious zucchini chips!
*Many mayonnaise recipes use olive oil, which might be too overpowering for some. We used canola oil here as it has a neutral flavour. An extra light-tasting olive oil will also work well.
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