These crispy sweet potato and zucchini bites are a healthier alternative to fried potatoes, offering a delightful blend of flavors and textures. Perfect as a side dish or a standalone snack, they are easy to make and incredibly satisfying.<\/p>\n
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Ingredients:<\/p>\n
1 medium sweet potato (about 1.1 lb | 500 g)
\n1 medium zucchini (about 0.5 lb | 200 g)
\n1 onion
\nCoating:<\/p>\n
3 oz (80 g | 1 cup) almond meal
\n1 oz (30 g | 1\/3 cup) plant-based parmesan cheese
\n3 oz (50 g | 1\/3 cup) breadcrumbs or chickpea crumbs
\n1 tsp dried herbs
\n1 tsp garlic powder
\n1 tsp Korean chili flakes (adjust to taste)
\nSalt, to taste
\nInstructions:
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Instructions:<\/p>\n
Preheat your oven to 400\u00b0F (200\u00b0C) and line a baking sheet with parchment paper.
\nPrepare the sweet potato and zucchini by washing them thoroughly. Peel the sweet potato and cut both the sweet potato and zucchini into thin slices or sticks, similar to French fries.
\nSlice the onion thinly into rings.
\nIn a bowl, combine almond meal, plant-based parmesan cheese, breadcrumbs (or chickpea crumbs), dried herbs, garlic powder, Korean chili flakes, and salt. Mix well.
\nCoat each sweet potato slice, zucchini slice, and onion ring thoroughly with the almond meal mixture, ensuring all sides are covered evenly.
\nArrange the coated slices and rings on the prepared baking sheet in a single layer.
\nBake in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.<\/p>\n