Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce
Seriously nosh-worthy, these crispy baked zucchini chips are coated with coconut and Panko for a tropical twist. That irresistible mango dipping sauce seals the deal.
Ingredients
For the Crispy Baked Coconut Zucchini:
1poundzucchiniabout 2 medium, sliced into 1/4-inch coins
2tablespoonswhite whole wheat flour or all-purpose flour
1egg
1tablespoonwater
1cupsweetened flaked coconut
2/3cupPanko breadcrumbs
1/2teaspoonKosher salt
1/4teaspoonground black pepper
2tablespoonsolive oiloptional
For the Mango-Jalapeno Dipping Sauce:
1medium ripe mangopeeled and pitted (about 1 cup fruit)
1jalapeno pepperroughly diced and seeds removed (you may want to start with less and add more until you reach your desired heat level)
2tablespoonsfresh lime juice
1tablespoonrice vinegar
1tablespoonhoney
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper.
Place zucchini in a large bowl and sprinkle with the flour. Toss until all pieces are well-coated. Crack the egg into a bowl and add the water. Whisk with a fork until blended. Add the coconut, Panko, salt, and pepper to a third bowl and stir to combine.
Working with 2-3 pieces at a time, dip each flour-coated zucchini coin into the egg then transfer to the coconut-Panko mixture, dredging until both sides are covered with the crumb mixture. Lay on the baking sheet and repeat until all pieces are covered.
Drizzle with olive oil if desired - the results will be slightly crisper and more golden brown with a little oil. But I've skipped the olive oil in the past and the results are still delicious!
Bake until golden brown and fork-tender, 12-15 minutes.
While the zucchini is baking, make the Mango-Jalapeno Dipping Sauce. Add all sauce ingredients to a blender or food processor and puree until smooth. Add additional jalapeno pepper if desired. Any leftover sauce will keep in the refrigerator in an airtight container for 2-3 days.
Transfer cooked zucchini to individual plates and spoon sauce into dipping bowls to serve alongside.