You thought I was done with courgettes?

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. 🙂