Courgette Crisps with Avoioli
These crispy baked courgette chips are perfectly paired with a rich, garlicky avocado aioli—“avoioli”—for a wholesome, flavour-packed snack where creamy avocado takes the spotlight.
Ingredients
1 small courgette (±250g)
Sea salt and pepper
For the batter:
40g all-purpose flour
50ml unsweetened almond milk
1 free-range egg
1 tsp. garlic powder
1 tsp. onion poder
For the avoioli:
1 small head of garlic
1 tbsp. extra-virgin olive oil
1 avocado, pit and skin removed
Juice of ½ lemon
Sea salt and pepper
Equipments
Kitchen foil
Baking tray
Box grater or mandoline
Baking paper
For
2-4 people
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Instructions
- Preheat the oven to 200ºC/gas mark 6.
- 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.
- In the meantime, combine all the ingredients together for the batter and set aside to rest. If you have any lumps in the batter, use a hand blender to make it super smooth.
- Wash the courgette and, using the grater or mandoline slicer, slice it horizontally into super thin slices.
- Line a large baking tray (or two small ones) with baking paper. Dip each slice of courgette in the batter so it’s fully coated and place them onto the baking tray.
- Turn the oven down to 200ºC/gas mark 4 and bake the courgette until golden brown and crispy, ±30 minutes.
- While the courgette crisps are baking, make the avoioli. Squeeze the bottom of each roasted garlic clove to push it out of its skin into a bowl. Add the remaining ingredients and mash them together with a fork until smooth. Season to taste.
- Make sure the courgette crisps have cooled, then serve with the avoioli.
