Oven-Baked Zucchini /Courgette Chips
Oven-baked Zucchini/Courgette Chips are a fantastic snack and a perfect appetiser. They are a delicious healthy substitute for the traditional potato chips and can be served with a variety of dips. I love snacking on them with a pint of good lager or ale!
Equipment
- 1 heavy-based large frying pan
Ingredients
- 2 zucchini/courgettes sliced into 1cm thick coins
- 2-3 tablespoons cooking oil
- 2 tablespoons plain flour
- 1 tablespoon semolina
- 1 teaspoon garlic powder
- 1 teaspoon ground savoury spice
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli powder optional
Instructions
- Preheat the oven to 200°C/392°F. Reduce the temperature slightly for fan ovens.Wash the zucchini well, then slice them with a mandoline or a sharp knife into 1cm-thick uniformed slices. Arrange the zucchini slices on a large grid or a tray and sprinkle salt over them. Cover them with a plastic wrap and leave them to release their juices for 15 minutes. Then, transfer the zucchini slices to a bowl of cold water and leave them in the fridge for 30-60 minutes.
- Mix the spices on a small plate. Do not add salt to the spice mixture. Combine semolina and plain flour on a separate plate.Pat the zucchini slices dry on kitchen paper, then brush them generously with oil. Toss the zucchini in the spice mixture first and then coat them in the semolina and flour batter.
- Arrange the battered zucchini slices on an oven grid or a oven sheet lined with baking paper. Make sure they are not touching. Bake the zucchini chips in the middle of the oven for 30 minutes or until they are golden and no longer stick to the grid/paper. Sprinkle salt over the chips when they are cooked. Grate a little parmesan over the zucchini chips while they are still hot out of the oven.
- Serve these wonderful Zucchini Chips with a yoghurt-based dip like Tzatziki and enjoy them as an appetiser with a pint of cold lager or ale.