Friends! We are so excited to be sharing these crispy zucchini chips with turmeric spiced ketchup with you, as they were developed through a collaboration with someone that is near and dear to us and who we just adore. She has been an inspiration in this tumultuous food blogging world and carries with her a kindness, skill, unsurpassed talent, and energy that we are in absolute awe of.
We first met Irene Matys, also known as The Spicy Olive, at Plan B Organic Farms. We were participants in a food photography workshop hosted by her and Jeffrey Chan, where we learned about the technicalities of our cameras, while capturing the beauty of the bounty that we had just picked from the farm. The group of us worked together to prepare a 5 course lunch, which we photographed and then quickly devoured with our hosts and the farmers.
Irene has created a name for herself by developing recipes that are farm-to-table. She works, collaborates and volunteers her time at the farm and creates absolutely incredible meals that make our mouths water, every, single, time. Not only that, she is a freelance food stylist on CTV/Bell Media, a food photographer and caterer and one of the most amazing people we have had the pleasure of meeting. Please take a minute to check our her website, you will be astonished by her talent and beauty inside and out. Her recipes are amazing and she has a heart of gold.
Collaborating with other food bloggers to create recipes is a new initiative for Irene (and us!), and we could not be any more thrilled that we were her first. She is a wonderful soul in the food blogging community and stresses the importance of supporting one another versus competing. She is so gracious and giving and it was truly heart warming to create this recipe with her.
Now, enough about our blogger crush and soul sister Irene, let’s get to the food….
These crispy zucchini chips with turmeric spiced ketchup are going to seriously blow you away. Working with Irene, we wanted to create a recipe that was not only delicious, but could be enjoyed by kiddies as well. We wanted to ensure that the zucchini chips turned our perfectly crispy, were healthy with no unnecessary fats and were accompanied by an irresistible dip that could be enjoyed on other meals as well.
Our solution was to thinly slice zucchini into rounds and coat them in honey dijon mustard. To simplify the process as much as possible, we threw everything into a large ziplock bag to coat the zucchini, making clean up a cinch. In a separate ziplock bag we threw in gluten free bread crumbs, which give these zucchini chips that incredible crispy bite, and coated them on both sides.. Lastly, it’s just a matter of arranging the chips on a prepared baking sheet and popping them in the oven for 25 to 30 minutes. They come our crunchy, packed with flavour and did we mention that they are SO HEALTHY and SO EASY?
Now, let’s talk about this ketchup. To start, it is absolutely IRRESISTIBLE. Upon finishing photographing the food, we sat down and devoured the chips and by far, we could not stop gushing about the ketchup we created. It’s just perfect and we sat there and ate the whole pan and could of eaten that ketchup as is. You will have to try it for yourself to understand what we mean and you’ll then understand the obsession.
The ketchup is super easy to put together with a few wholesome ingredients. We stayed away from refined sugar (which is primarily what the stuff you buy in the store consists of), and substituted it for smoked honey instead. Then it was a matter of ensuring that the flavours popped, so we added in turmeric, fresh garlic, onion, celery salt, apple cider vinegar, crushed tomatoes and seasoned with salt and pepper. THAT’S IT!
After we finished this recipe with Irene, we literally could NOT WAIT to share it with all of you. It is perfect as a snack, an appetizer and makes for the perfect lunchbox addition for the kiddies. It does not taste like you are eating a veggie at all and with the dip, it truly is one of our favourite recipes to date.
We hope that you have an opportunity to try this one and if you do, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
Nic & Nat
- FOR THE CHIPS:
- 3 medium sized zucchini, thinly sliced
- 1½ cups gluten free breads crumbs
- 2 tablespoons honey dijon mustard
- FOR THE KETCHUP
- 2 tbsp. olive oil
- 1small onion, diced
- 1 large garlic clove, minced
- 398 mL can crushed tomatoes
- ½ tsp. celery salt
- ½ tsp turmeric
- 1 tbsp. smoked honey
- 2 tbsp. apple cider vinegar
- Preheat oven to 425F. Line 2 large baking sheets with parchment paper.
- To make ketchup: heat oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 1-2 minutes until soft and translucent.
- Add remaining ingredients and simmer for 10 minutes.
- Remove from heat and carefully had to a food processor and process until smooth.
- Set aside to let cool.
- Place mustard in a large freezer bag and place the breadcrumbs in another large freezer bag.
- Add zucchini slices in the bag with the mustard and shake until well coated. Transfer the slices to the breadcrumbs and shake again until well coated.
- Transfer coated slices to baking sheets and ensure they are not overlapping.
- Place one baking sheet on top rack and the other on lower rack.
- Bake for 10-12 mins and they switch the baking sheets and bake for an additional 10-12 minutes until crispy.
- Serve chips with Ketchup.