Zucchini chips

Ingredients 

• 4 zucchini
• 1/2 tsp fine salt
• 40g (1/3 cup) almond meal
• 50g (1/4 cup) semolina
• 20g (1/4 cup) finely grated parmesan
• 1 1/2 tbsp finely chopped fresh thyme
• 1/2 tsp garlic powder
• 1 lemon, rind finely grated
• 1 egg, whisked

Method

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Cut zucchini on the diagonal into 1cm thick slices, then cut into 1cm batons (about 3 batons per slice).
2. Place zucchini batons in a colander set over a bowl. Sprinkle with salt and toss to coat. Set aside for 10 minutes to drain.
3. Combine almond meal, semolina, parmesan, thyme, garlic powder and lemon rind in a bowl. Pat zucchini dry with paper towel. Place the egg in a shallow bowl. Working in batches, dip zucchini batons in egg, draining off excess. Toss in semolina mixture, to coat. Place, in a single layer, on the prepared tray. Spray well with olive oil and bake, turning chips every 10 minutes, for 25-30 minutes or until golden and crisp. Season with sea salt and serve immediately.