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Baked Courgette Chips
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.
Ingredients
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
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Preheat the oven to 240 C / Gas mark 9.
- 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.
- 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:
(780)
Reviews in English (580)
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)