Baked Courgette Crisps
These baked courgettes crisps have all the delicious taste of courgette without the guilt attached to the fried version. We are just back from a holiday in Crete where we had fried courgettes almost every day. And sometimes twice. While I’m a huge fan of anything fried, I thought I’d have a go at a recipe thats a bit more swimming costume friendly.
These are a great alternative, and make a great pre dinner nibble, or a side to serve with grilled meat or fish.
Ingredients:
- 150g Courgette, sliced into disks
- 30g Grated parmesan cheese
- 2-3 tablespoons Panko Breadcrumbs
- Plain flour (enough to coat the courgettes)
- 1 large egg
- Salt & pepper to season.
Method:
Add a generous pinch of salt and pepper to the egg, and mix through. Chop the courgettes into discs about 3-4 mm thick.
Take each slice of courgette and dip in the bowl of flour. Take this floured courgette, and dip in the egg, followed by light coating of panco (by sprinkling some over the top and bottom). Return to the egg, followed by a final coat of cheese and breadcrumbs.
Once coated, place on a baking tray.
Bake in the oven at 180C for around 10 minutes, or until the cheese has melted and the breadcrumbs are crispy.
These make a great party nibble with marinara sauce.
The first time I made these, both children expressed a fair degree of interest on hearing that I was making “crisps”. This waned very quickly on realising that they were not potato crisps. They were eyed suspiciously by Jamie and given a very wide berth by Abbi.
Perseverence is wearing them down. Jamie will now eat them happily (my words not his!) instead of fries with either baked fish or a steak. And Abbi will eat a few without complaining through the whole meal!
I will not give in.
