Zucchini chips with herb and garlic dip

1. Cut zucchini in half crossways, then cut lengthways into 1½ cm-thick chips. Pat zucchini dry with paper kitchen towel.  
2. Whisk egg in a shallow dish.  
3. Combine breadcrumbs, parmesan and herbs in a large bowl. 
4. Working in batches, dip zucchini chips a few at a time into egg, then toss in breadcrumb mixture, pressing firmly coat.  
5. Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil  
6. Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips then return to oven for a further 10-15 minutes, or until golden. 
7. Meanwhile to prepare dip, process all ingredients in a food processor until smooth.  
8. Serve hot zucchini chips with dip. 

Task for Kids 

• Whisk egg (Step 2) 
• Combine breadcrumbs, parmesan and herbs (Step 3) 
• Dip chips in egg and coat in breadcrumb mixture (Step 4) 

TIP: Zucchini chips are best prepared as required. Dip can be made a day ahead. Keep, covered in the fridge. It’s also delicious served with raw vegetable sticks.