About this recipe: 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.
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.
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)