19 February, 2017
Parmesan Chilli Zucchini Thins
Parmesan Chilli Zucchini Thins
Ingredients:
- 1 zucchini
- 1 teaspoon extra virgin olive oil
- 1 tablespoon grated Parmesan cheese
- 2 garlic cloves, finely chopped
- 1 teaspoon mixed herbs
- 1/2 teaspoon ground chilli powder
Method:
- Preheat oven to 180 degrees Celsius
- Thinly slice the zucchini into rounds using a mandolin
- Place the garlic cloves and Parmesan into a food processor and process until ground like a breadcrumb texture
- Place all ingredients into ziplock bag and seal
- Massage the ingredients together so each zucchini thin is coated
- Lay the zucchini Thins onto a pizza tray in a single layer
- Bake for 15 minutes
- Remove from the tray to a wire cooling rack while still warm as become difficult once cheese has set
Recipe Notes:
- Store in an air tight container below 27 degrees for a maximum of 5 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.