Easy Courgette Chips With Tzatziki Dip
Servings: 4
Calories: 70kcal
Ingredients
- ½ Medium Courgette chopped into chips
Courgette Batter
- 3 Tbsp Plain Flour
- 3 Tbsp Gluten Free Oats
- 2 Tsp Desiccated Coconut
- 1 Tsp Parsley
- Salt & Pepper
To Make The Tzatiziki Dip:
- 4 Tbsp Greek Yoghurt
- 30 g Cucumber diced very thin
- 3 Garlic Cloves grated
- 1 Tsp Olive Oil
- 1 Tsp White Wine Vinegar
- Handful Fresh Mint thinly chopped
- Salt & Pepper
Instructions
- Start by making the batter for your courgette chips. Mix all the batter ingredients together and then mix with luke warm water until you have a liquid that resembles glue.
- Cover the courgette chips in the batter and place on the barbeque for 20 minutes on a medium – high heat or until cooked.
- While they are cooking make your dip. Mix all the ingredients together until the form a mayonnaise and chill for 15 minutes.
- Sprinkle the dip with spring onions and serve.
Notes
I prefer to use gluten free oats for my breadcrumbs but if you have spare bread you want to use up then use that instead!
With the dip I am a garlic addict, you may not want yours as strong so adjust to suit your taste.
Nutrition
Calories: 70kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 99mg | Fiber: 0g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 5.4mg | Calcium: 26mg | Iron: 0.5mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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