EQUIPMENT NEEDED Foil, box grater or mandoline slicer, roasting sheet, and parchment paper
1. Preheat the oven to 400ºF.
2. Slice off the top of the garlic bulb (the pointy end), and drizzle 1 tbsp. olive oil into the cloves. Wrap it up in kitchen foil and roast it in the oven for 30 minutes until soft.
3. In the meantime, combine all the ingredients together for the batter ( flour, unsweetened almond milk, egg, garlic powder, and onion powder ) and set aside to rest. If you have any lumps in the batter, use a hand blender to make it super smooth.
4. Wash the zucchini and, using the grater or mandoline slicer, slice it horizontally into super thin slices.
5. Line a large baking tray (or two small ones) with baking paper. Dip each slice of zucchini in the batter so it’s fully coated and place them onto the baking tray.
6. Turn the oven down to 350ºF and bake the zucchini until golden brown and crispy, 30 minutes.
7. While the zucchini crisps are baking, make the avoiol. Squeeze the bottom of each roasted garlic clove to push it out of its skin into a bowl. Add the remaining ingredients ( extra-virgin olive oil, avocado, lemon juice ) and mash them together with a fork until smooth. Season to taste with sea salt and pepper.
8. Make sure the zucchini crisps have cooled, then serve with the avoioli.
Shop Ingredients
Directions
EQUIPMENT NEEDED Foil, box grater or mandoline slicer, roasting sheet, and parchment paper
1. Preheat the oven to 400ºF.
2. Slice off the top of the garlic bulb (the pointy end), and drizzle 1 tbsp. olive oil into the cloves. Wrap it up in kitchen foil and roast it in the oven for 30 minutes until soft.
3. In the meantime, combine all the ingredients together for the batter ( flour, unsweetened almond milk, egg, garlic powder, and onion powder ) and set aside to rest. If you have any lumps in the batter, use a hand blender to make it super smooth.
4. Wash the zucchini and, using the grater or mandoline slicer, slice it horizontally into super thin slices.
5. Line a large baking tray (or two small ones) with baking paper. Dip each slice of zucchini in the batter so it’s fully coated and place them onto the baking tray.
6. Turn the oven down to 350ºF and bake the zucchini until golden brown and crispy, 30 minutes.
7. While the zucchini crisps are baking, make the avoiol. Squeeze the bottom of each roasted garlic clove to push it out of its skin into a bowl. Add the remaining ingredients ( extra-virgin olive oil, avocado, lemon juice ) and mash them together with a fork until smooth. Season to taste with sea salt and pepper.
8. Make sure the zucchini crisps have cooled, then serve with the avoioli.