IE 11 is not supported. For an optimal experience visit our site on another browser.

25-Minute Baked Zucchini Chips with Garlicky Chermoula Dip

25-Minute Baked Zucchini Chips with Garlicky Chermoula Dip
Courtesy of Annabel Langbein


Zucchini Chips/Fries
  • 2 eggs (or 6 tablebspoons of the liquid from a can of garbanzo or other beans)
  • 1 lemon, zested, finely grated
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1/2 cup fine cornmeal
  • 3/4 cup Parmesan cheese, finely grated
  • 1 teaspoon rosemary leaves, chopped very finely
  • 4 zucchini, cut into finger-sized batons
Chermoula Dip
  • 1/2 cup unsweetened Greek yogurt
  • 1/2 clove garlic, crushed
  • 1 tablespoon chopped cilantro or parsley leaves
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika or paprika
  • 1/4 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 1 pinch salt

Chef notes

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.