Vegetable Baked Fries

Preheat oven to 200°C

• Combine the breadcrumbs, nutritional yeast and optional chilli powder on a plate. Season with salt and pepper, if you want a kick of heat you could add ½ tsp of chilli powder.
• Whisk the eggs in a separate wide bowl.
• For the aubergine and courgette, slice into fries by removing the ends chopping into batons/ chunky fries shape. You don’t want them to be as skinny as french fries otherwise they wont hold their structure.
• First dip the aubergine/courgette in the egg wash, then we roll through to the breadcrumb mix and finally place in the large baking tray that’s lined with parchment paper.
• Repeat this step over and over again, I’d recommend putting on your fave playlist while you do this as it can take a lil bit of time BUT they will be worth the graft I promise.
• Once you’ve coated all the fries, drizzle some olive oil on top and pop in the oven for 10-13 minutes. To the students with crazy ovens, watch those guys – you don’t want them to burn after all your hard work.