• Vegetables (corguette, parsnip, eggplant or carrot)
  • 1/2 cup almond meal
  • 1/2 cup grated Parmesan
  • 1/4 tsp salt
  • 2 Tbsp herbs (oregano, parsley)
  • 1 egg (free-range)


  1. Preheat oven to 180℃ bake and line an oven tray with baking paper
  2. Chop desired vegetable into 1cm chips, keeping them as long as you like and drying with a paper towel
  3. Place almond meal, Parmesan, salt and herbs in a bowl, mix
  4. Whisk egg in a separate bowl
  5. Dip vegetable chips into egg, dripping any excess liquid off then rolling in the dry mixture
  6. Place chips on to lined oven tray in a single layer and drizzle with coconut oil
  7. Bake for 12 minutes - they should be golden and crispy
  8. Serve with aioli, or avocado dip (see recipe)
  9. Enjoy!


Make sure chips are cut close to the correct size to ensure cooking time is accurate