Courgette parmesan chips

The courgette is a variety of cucurbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular vegetable of the squash family, being extremely versatile, tender and easy to cook. Just remember not to boil them! They have deep green skin with firm pale flesh and are also known as zucchini.

Today we’ve got a new courgette recipe for you – a delicious, cheesy, flavorful snack that only requires four ingredients plus some spices – courgette parmesan chips.

But before we go any further let us discuss some tips on how to make this dish as great as it can be!

TIPS for making courgette chips:

• Make sure your courgette is dry. If you’ve just taken it out of the fridge courgette may start to condensate. Therefore blot the slices of courgette with a paper towel before placing in the egg wash so the egg sticks.
• Get your “assembly line’ in order. This will make the process easier less messy and efficient all at the same time.
• Keep your hands in separate working stations. Use one hand for dipping the courgette in the egg wash and one hand for coating the courgette with the parmesan mix. Try not to use the same hand for both. Otherwise, you’ll end up with wet cheese and clumpy courgette chips.
• Flip halfway through. Every oven bakes slightly different so we do recommend to check upon your chips from time to time. In our case, the chips were ready in about 30 minutes and we flipped them at the 15-minute mark. However, yours may vary based on your oven and the size of courgette used.
• Eat immediately! As you probably know courgettes are comprised of 95% water. And after they’ve been cooked or baked they quickly release that water. And that means, the longer they sit the softer they’ll become. So these courgette chips are best eaten immediatelly.

Ingredients for courgette chips::

• 2-3 medium-sized courgettes
• 125g of breadcrumbs (1 cup) – we used the glutenfree option
• 60g of shredded parmesan cheese
• 1-2 eggs
• pinch of salt
• 1-2 tsp of garlic powder (optional)
• 1-2tsp of the Italian spice blend

Method:

1. Preheat the oven to 220 degrees Celcius.
2. Slice the courgette in half, then half again, then into quarters. You should have 16 slices per courgette.
3. Now you should prepare the “assembly line”
4. Crack the egg in a small bowl or container and lightly beat it.
5. Add the breadcrumbs, parmesan and spices to a separate bowl or container and stir to combine.
6. Now the assembly line should be as follows: have the sliced courgette on one side, then the egg wash, parmesan mix and parchment-lined baking tray on the other side.
7. Dip a slice of courgette in the egg wash and transfer to the parmesan. Use your other hand to coat the courgette in the cheese and transfer to the baking tray. Repeat this process until all courgettes are coated.
8. Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.

We recommend to serve it with mayo, or any other type of dip. We have quite the selection here.

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