This easy crispy baked vegetable soldiers make for a delicious appetiser for guests. Add crunch to these sheet pan vegetables with a mix of Cobs By the Sea Salt Naked Corn Chips, crushed with dried herbs
Ingredients
4 medium zucchini
1 medium sweet potato
1 bunch asparagus
2 eggs, lightly beaten
1 packet Cobs By the Sea Salt Naked Corn Chips, crushed
1 tablespoon dried herbs
Asian dipping sauce of choice, we used a mix of soy sauce, mirin and fresh chilli
Method
Preheat oven to 220°C/200°C fan forced
Chop zucchini and sweet potato into 1 cm thick fingers. Coat in egg then toss into a large snap lock bag, with combined corn chips and herbs. Shake to coat then spread onto trays, sprayed with oil
