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Rachel’s Zucchini Crisps

Ingredients

  • 2 medium crisp zucchinis, sliced into 1/4 inch thick rounds
  • 1/3 cup crushed corn flakes I used “Nature’s Path” brand
  • 2 Tbsps sesame seeds
  • 2 Tbsps poppy seeds
  • 1/2 tsp dried garlic powder
  • 1/2 tsp dried onion powder
  • 1 tsp sea salt
  • 1 tsp dried Italian seasonings
  • 1 large egg beaten
  • 2 Tbsps avocado oil

Instructions

  • Crush the corn flakes into crumbs with your food processor or by hand.
  • In a medium shallow bowl, combine the crushed corn flakes, sesame seeds, poppy seeds, garlic and onion powder, Italian seasoning and sea salt, very well.
  • In a second small, shallow bowl, beat the egg with a tiny pinch of sea salt and pepper.
  • Heat less than 1 tablespoon of avocado oil (for each small batch)in a large frying pan, or cast iron skillet, over medium high heat.
  • Dip each zucchini slice in the beaten egg mixture then dredge into the corn flake mixture, lightly pressing crust ingredients onto the zucchini.
  • Add to the heated skillet and cook for 1-2 minutes, then flip your zucchini slice, and cook another minute.
  • Cook the crisps in small batches making sure not to over crowd the pan, and add fresh oil to the pan after each batch.
  • Serve with your favorite dip and enjoy!