You thought wrong. With my very last courgette plucked from the allotment, that has been sat in our vegetable crate for a week, second best next to butternut squash and pumpkin. I was hit with a burst of inspiration courtesy of my new Hemsley & Hemsley Cookbook (which I love) and found myself delighted that courgette season could go out on a high. One last hurrah.
Courgette chips. I know. Who’d thunk it. I was sceptical too, but they were delish and super easy to make.
Simply…. 1. Chop courgette into skinny chip sized pieces
2. Dip in a mix of beaten egg
3.Coat with ground almonds (30g) parmesan (30g) 1tsp paprika, 1 tsp cayenne pepper and a smidge of salt and pepper
4. Pop on a baking tray
5. Stick in oven for 10-15 mins until the coating is crispy
6. Enjoy with whatever you like.
Told you they were easy. 🙂