About this recipe:Ground almonds replace breadcrumbs making these a gluten-free, low carb snack or side dish. Strips of courgette are coated in an almond and Parmesan mixture, then baked until crisp and golden brown.
1 tablespoon salt
55g ground almonds
40g grated Parmesan cheese
1/2 teaspoon dried Italian herb seasoning, or to taste
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Preheat oven to 220 C / Gas 7. Line a baking tray with greaseproof paper.
Slice courgettes into 8cm lengths, then slice each piece into 9 chips. Place courgette chips into a colander and sprinkle with salt. Let the courgette pieces drain for at least 1 hour to remove excess liquid.
Beat eggs in a shallow bowl. Mix ground almonds, Parmesan cheese and seasoning in a second shallow bowl. Rinse salt off courgette chips and pat dry with kitchen roll.
Dip each courgette chip into beaten egg and roll in the almond coating. Place coated courgette chips on prepared baking tray.
Bake in the preheated oven until the courgette chips are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.