Baked Zucchini Fries coated with CHIQS
One of my favorite things about cooking is the creativity. For me, there’s nothing quite like standing in a grocery store, looking around, and knowing that there will always be countless possibilities for recipes, no matter how many times you go to that same exact store.
Snooping in my fridge the last couple of days before a grocery run has the same effect. Half an onion, a zucchini, raspberries, three mushrooms…it leaves a home chef wondering what to do in order to avoid wasting food. Once in a while, it also results in some pretty darn good recipes.
This was one of those times. I had one lone zucchini left in the fridge and no pasta sauce in sight. What I DID have was a nearly finished bag of CHIQS, a baked chickpea snack, which made bells go off in my head.
Ding-ding-ding! Those crumbly bits at the bottom are a not-so-crummy problem, thanks to the single zucchini left in the fridge. And there it was: the idea for CHIQS crumb-coated zucchini fries.
Baked Zucchini Fries coated with CHIQS crumbs
1 zucchini
½ bag of CHIQS – any flavor
½ cup milk (or non-dairy milk)
½ cup flour (or chickpea flour)
That’s it! Four simple ingredients and one really great taste. No need for salt, pepper or any other seasonings due to seasoning of the CHIQS.
How to prepare your fries:
1. Cut the zucchini into proper wedge-sized pieces to mimic a good, thick fry.
2. Get a little smash-happy with the CHIQS.
*I should note here that, like any sort of coating process, things got a little messy – but that’s half the fun. After prepping the main ingredients of the dish, I poured out some flour and milk in separate dishes. I used regular flour and cow’s milk, but to keep the dish vegan and gluten-free, any non-dairy milk and chickpea flour can be used as well.
3. Cover a zucchini wedge in flour. Then, dip the flour-covered zucchini wedge into the milk.
4. Coat the zucchini wedge with the CHIQS, as desired. Repeat with all of the wedges, then place on a baking sheet with parchment paper.
5. Preheat the oven to 375°F and bake for 12-15 minutes, or until the edges are slightly browned.
These are going to be piping hot when they come out of the oven due to the amount of water zucchinis tend to retain – so be careful! It was hard to let these suckers cool, but definitely worth getting the full range of flavor and avoiding the burnt tongue. Enjoy!
