Crispy Sweet Potato and Zucchini Bites

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.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

WANT TO SAVE THIS RECIPE?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!

Ingredients:

1 medium sweet potato (about 1.1 lb | 500 g)
1 medium zucchini (about 0.5 lb | 200 g)
1 onion
Coating:

3 oz (80 g | 1 cup) almond meal
1 oz (30 g | 1/3 cup) plant-based parmesan cheese
3 oz (50 g | 1/3 cup) breadcrumbs or chickpea crumbs
1 tsp dried herbs
1 tsp garlic powder
1 tsp Korean chili flakes (adjust to taste)
Salt, to taste
Instructions:

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare 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.
Slice the onion thinly into rings.
In a bowl, combine almond meal, plant-based parmesan cheese, breadcrumbs (or chickpea crumbs), dried herbs, garlic powder, Korean chili flakes, and salt. Mix well.
Coat each sweet potato slice, zucchini slice, and onion ring thoroughly with the almond meal mixture, ensuring all sides are covered evenly.
Arrange the coated slices and rings on the prepared baking sheet in a single layer.
Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Read more on next page