After a long day at work, there's nothing better than putting your feet up on the couch in the evening. And if you also have a tasty snack that you don't have to worry about whether your trouser button will still fasten the next day, the evening is perfect! Our vegan zucchini and parmesan potato chips are perfect for evenings like this - ideal for anyone who wants to eat a healthy and balanced diet. If you have not yet made the transition to a healthier diet, a juice cleanse can help you. Our vegan zucchini and parmesan potato chips are also great for preparing and following thejuice cleanse.
Preparation time: 2 min.
Preparation time: 5-10 min.
Total time: 12 min.
Cuisine/Origin: German
Ingredients (2 portions):
1 zucchini
35g chickpea flour
½ tsp mustard
100ml plant milk
35g breadcrumbs
75g vegan parmesan
salt
pepper
Preparation:
- First wash the zucchini and cut into 0.5 cm thin slices
- Then mix the chickpea flour, vegetable milk and mustard and season with salt and pepper to taste
- Now mix the breadcrumbs with the vegan parmesan
- Now you can first dip the zucchini chips in the chickpea mixture and then finish coating them in the breadcrumb and Parmesan mixture
- Now spread the breaded chips on a baking tray lined with baking paper and bake for 15 minutes at 220°C in a preheated oven
- Finally, leave the vegan zucchini and parmesan potato chips to cool, bon appétit!
Nutritional values (per portion):
365 kcal
19g carbohydrates
27g protein
18g fat