Crispy courgette chips

    1 hour 55 min

    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.

    31 people made this

    Serves: 6 

    • 2 courgettes
    • 1 tablespoon salt
    • 2 eggs
    • 55g ground almonds
    • 40g grated Parmesan cheese
    • 1/2 teaspoon dried Italian herb seasoning, or to taste

    Prep:30min  ›  Cook:25min  ›  Extra time:1hr drying  ›  Ready in:1hr55min 

    1. Preheat oven to 220 C / Gas 7. Line a baking tray with greaseproof paper.
    2. 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.
    3. 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.
    4. Dip each courgette chip into beaten egg and roll in the almond coating. Place coated courgette chips on prepared baking tray.
    5. 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.

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    Reviews in English (47)


    Delicious! I salted and re-salted these and let them sit for a few hours while doing other things in the kitchen. I put them on a cookie cooling rack over a sheet pan so the water could drip out. I turned them and salted again. I squeezed all the extra water out with paper towels. I didn't rinse them as instructed. I I felt like that would make them wet again. I hand grated the parmesan and used nutritional yeast instead of ground almonds -not quite a half cup. My oven had been on a long time so it was nice and toasty. These came out perfectly! A delicious low carb craving satisfier!  -  30 Sep 2012  (Review from Allrecipes US | Canada)


    My family requested to have these again. They loved them! The only thing that I need to figure out is how to make them a little more firm. They got kind of soggy and they stuck to the pan so the crispy bottoms came off and stuck.  -  03 Sep 2012  (Review from Allrecipes US | Canada)


    If you are seriously counting carbs, pay attention to the recipe servings listed. This recipe is for 6 servings, so one serving would only be 3/8ths of a zucchini for 4.5 grams of carbs. Great recipe for those of us on Atkins who are missing fried junk food...  -  29 Apr 2013  (Review from Allrecipes US | Canada)