Gluten Free Bread Crumbed Zucchini Chips

Crispy crunchy gluten free goodness! These delicious Zucchini Chips with Gluten-free Breadcrumbs is hassle free and the perfect level of gourmet for this holiday season. 


1x Mt. Elephant Savoury Bread Mix

5 Eggs

3tbsp Apple cider vinegar

1/3 cup Veggie Oil

1 Beetroot

1 Red onion

Salt and pepper to taste




  1. Preheat oven to 220 degrees C (200 fan forced)
  2. Preheat a heavy based, oven proof pot (20cm) with lid on for 20 minutes.
  3. Combine eggs, vinegar and oil in a large bowl. Gradually rain in bread mix, stirring until well combined
  4. Fold through grated beetroot and onion
  5. Cut a piece of parchment paper that will roughly fit the base of pot.
  6. Remove heavy based pot from oven and carefully place prepared paper into base of pot.
  7. Reduce oven temperature to 200 conventional (180 fan forced)
  8. Pour in bread mixture, replace the lid to cover and bake for 30 minutes
  9. Remove lid and return to oven, uncovered for a further 40 minutes
  10. Take bread out of oven and transfer loaf out of pot onto a baking rack to cool.
  11. Dress walnuts in a small bowl with hemp oil and a little salt and pepper
  12. Slice when cool enough to touch and serve with fresh ricotta and dressed walnuts