I appreciate sweet potato chippies as much as the next person, but often I just don't need all of the carbohydrate that comes with them. That's why I love this combination. Low carb zucchini matched with higher carb sweet potato means the choice is there for you (or your guests) to make, depending on your carbohydrate requirements and preferences.
I also want to be clear in saying that these zucchini chips are not a second best - don't underestimate how good a zucchini chip can be. The batter on these babies makes them a household favourite. They do take a little longer to prepare than the sweet potato chips, but when you have the time, it is absolutely worth it.
The Vegan Aioli is versatile and can be pared with anything else you might desire. I personally love it with roasted cauliflower and my Crispy Tempeh Bites, which use the same seedy batter as the zucchini chips.
Remember that nutrition is incredibly relative, so if you need help in determining your carbohydrate requirements (or are simply curious) please get in touch to arrange tailored nutrition support. If you're not sure of where to begin, you can simply get started with a Complimentary 15 Minute Consultation.
I hope you enjoy!
2 zucchinis, sliced into rounds
1 medium sweet potato, peeled and sliced into rounds
2 tablespoons nutritional yeast
1 tablespoon coconut oil
Batter for zucchini chips:
1/3 cup sesame seeds
1/3 cup hemp seeds
6 tbsp chickpea flour (besan flour)
5 tbsp coconut milk
2 tbsp water
1 ½ cup raw cashews, soaked in filtered water for a few hours prior
½ cup filtered water
1 garlic clove, peeled and roughly chopped
1 lemon, juiced
1 tablespoon organic apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
¼ cup nutritional yeast
½ teaspoon sea salt
Preheat oven to 180 and line two baking trays with baking paper.
Coat sweet potato rounds in oil, nutritional yeast and salt and place on one of the baking trays.
To make the batter combine milk, water and chickpea flour in a bowl and stir well until a batter forms.
In a separate bowl combine the flour, seeds and salt.
Coat zucchini rounds in the batter, allowing any excess to drip off then dunk in the seeds to coat. Place on the other baking tray and continue this process until all rounds are coated.
Place both trays in the over for 25-30 minutes or until they become golden.
While baking, combine all cashew aioli ingredients into a food processor and blend until a smooth paste forms.
Remove chips from the oven once cooked and serve alongside aioli.