Name: Crispy Baked Vegetable Soldiers
Prep time: 15 min
Cook time: 30 min
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

Credit

Whisk Media Group

Credit

Whisk Media Group

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

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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
Bake for 30 minutes or until golden and crispy
Serve with sauce and sliced shallots, if desired

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
Bake for 30 minutes or until golden and crispy
Serve with sauce and sliced shallots, if desired

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
Bake for 30 minutes or until golden and crispy
Serve with sauce and sliced shallots, if desired

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