These super-addictive crispy crunchy chips or fries make a healthy and inexpensive snack when zucchini are in season. I usually allow one zucchini per person as they are so moreish, halving each zucchini and cutting into 6 batons. Use aquafaba – the liquid from canned garbanzo or other beans – in place of egg for an egg-free version. The creamy, tangy Moroccan dip is also fabulous with grilled chicken.
For the Zucchini Chips/Fries:
Preheat oven to 400°F, and line a large, shallow baking tray with baking paper. In a bowl, whisk eggs or garbanzo bean liquid with lemon zest, salt and pepper. Combine cornmeal, Parmesan and rosemary in another shallow bowl.
Coat the zucchini batons in the egg mix. Toss a few at a time in the crumb mix to coat thoroughly. Arrange in a single layer on the prepared tray, allowing a little space in between. Bake until golden and crispy (about 15 minutes).
For the Charmoula Dip:
While the Zucchini Chips are cooking, make Chermoula Dip by combining all ingredients, seasoning to taste with salt and transferring to a serving bowl. If not using at once store in a jar in the fridge for up to 5 days.
Serve the zucchini chips hot, accompanied by Chermoula Dip. They can be cooked in advance and reheated in a 350°F oven for 5 minutes just before serving.