Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce
These crispy baked zucchini chips are coated with coconut and Panko for a tropical twist. That irresistible mango dipping sauce seals the deal.
Equipment
- 1 Baking sheet Lined with parchment paper
- 1 Blender or food processor
Ingredients
Ingredients
- 1 pound Zucchini about 2 medium, sliced into ¼-inch coins
- 2 tablespoons White whole wheat flour or all-purpose flour
- 1 Egg
- 1 tablespoon Water
- 1 cup Sweetened flaked coconut
- ⅔ cup Panko breadcrumbs
- ½ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- 2 tablespoons Olive oil optional
- 1 medium Ripe mango peeled and pitted, about 1 cup fruit
- 1 Jalapeno pepper roughly diced and seeds removed
- 2 tablespoons Fresh lime juice
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
Instructions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Whisk the flour, egg, and water in a shallow bowl until smooth. In another bowl, mix together the coconut, Panko crumbs, salt, and pepper.
- Dip each zucchini slice into the egg mixture, then press into the coconut breadcrumb mix.
- Arrange the coated zucchini on the baking sheet in a single layer. Drizzle with olive oil if desired.
- Bake for 25 to 30 minutes, flipping halfway through until golden brown.
- While baking, blend mango, jalapeno, lime juice, rice vinegar, and honey until smooth for the dipping sauce.
- Serve the crispy zucchini with the mango-jalapeno sauce.
- Once the zucchini's golden and crispy, pull them out and let them cool just a bit.
Notes
Serve immediately for best results. Adjust the jalapeno to taste if less spice is desired.