Baked Courgette Chips

    20 min

    I like to serve these crispy baked courgette chips as a starter with a little fresh lemon juice squeezed over the top. You could also serve with aïoli for dipping.

    725 people made this

    Serves: 4 

    • 2 medium courgettes, cut into .5cm slices
    • 100g dried breadcrumbs
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons grated Parmesan cheese
    • 2 egg whites

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 240 C / Gas mark 9.
    2. In one small bowl, stir together the breadcrumbs, oregano, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip courgette slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking tray.
    3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (589)


    The crumb mixture was tasty, but the chips themselves never crisped, making a weird mushiness.  -  08 Feb 2011


    Try salting the sliced courgette first to remove moisture then rinse and dry before starting the recipe  -  02 Aug 2012


    The first time I made these, I followed the directions exactly and the zucchini chips weren't terrible, but seemed to be lacking something. The next time, I doubled the parmesan and added garlic powder and basil. I also experimented with the thickness of the slices, finding that thinner was crispier. I'm glad I gave these a second shot becasue they turned out much better  -  02 Sep 2007  (Review from Allrecipes US | Canada)