2-3 courgettes, sliced ¼ of an inch thick
1/4 cup of dry breadcrumbs
1/4 cup of grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon of garlic powder
1/8 teaspoon of freshly ground black pepper
5 tablespoons of skimmed milk
Forget the high fat and salt content of normal crisps! These courgette crisps are much tastier and healthier too.
Begin by pre-heating the oven to 425 degrees.
Make the coating
Combine the breadcrumbs, Parmesan cheese, seasoned salt, garlic powder and ground black pepper together in a bowl. Use a whisk to mix them together.
Dip & coat the slices
Pour the milk in to separate shallow bowl and dip the courgette slices in one at a time. After dipping a slice, dredge it in the breadcrumb mixture evenly. Do the same thing with the rest of the courgette slices, one by one.
The coated slices must be arranged on a wire rack that has been oiled. Put the rack on a baking sheet before placing it in the oven. Cook the courgette crisps for about thirty minutes or until golden brown. The chips are best served right away.
Serving suggestion: These taste excellent when dipped in a rich red pasta sauce.
Another great courgette snack: Courgette Fries