In a medium bowl, combine dip ingredients; cover and refrigerate until ready to serve. Makes about 1 cup.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray; set aside.
Add 1/4 cup flour to a resealable plastic bag. Slice zucchini into 1/8-inch rounds and place in bag with flour. Shake to coat and set aside.
In a shallow bowl, add remaining 1/4 cup of flour and lemon zest; stir to combine. Add Parmesan, bread crumbs, nutmeg, vanilla powder, garlic powder and pepper; stir to combine. In a medium bowl, add eggs and oil; whisk to combine.
Dip flour-dusted zucchini in egg mixture and lightly press each side in dry coating mix. Place zucchini on prepared sheet pan, sprinkle with salt and bake until golden brown, about 8-10 minutes per side.
Yields about 4 dozen crisps.
In a medium bowl, combine dip ingredients; cover and refrigerate until ready to serve.
Makes about 240 ml.
Preheat oven to 200 degrees C. Line a large rimmed baking sheet with foil and coat with cooking spray; set aside.
Add 31 g flour to a resealable plastic bag. Slice zucchini into 0.3-centimeter rounds and place in bag with flour. Shake to coat and set aside.
In a shallow bowl, add remaining 31 g of flour and lemon zest; stir to combine. Add Parmesan, bread crumbs, nutmeg, vanilla powder, garlic powder and pepper; stir to combine. In a medium bowl, add eggs and oil; whisk to combine.
Dip flour-dusted zucchini in egg mixture and lightly press each side in dry coating mix. Place zucchini on prepared sheet pan, sprinkle with salt and bake until golden brown, about 8-10 minutes per side.
Yields about 4 dozen crisps.