Ingredients:
For about 2-3 servings:<\/p>\n\n\n\n
2 medium courgettes<\/p>\n\n\n\n
2 tablespoons fine breadcrumbs<\/p>\n\n\n\n
2 tablespoons grated Parmigiano Reggiano<\/p>\n\n\n\n
1 tablespoon extra virgin olive oil<\/p>\n\n\n\n
Salt to taste<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Black pepper to taste<\/p>\n\n\n\n
Garlic powder (optional)<\/p>\n\n\n\n
Sweet or hot paprika (optional, for an extra touch)<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Preheat the oven to 200\u00b0C (static) or 190\u00b0C (fan assisted).<\/p>\n\n\n\n
Wash the courgettes and cut them into thin slices, preferably with a mandolin for a uniform thickness (about 2-3 mm).<\/p>\n\n\n\n
Dry the slices thoroughly with paper towels. This is important for maximum crispiness.<\/p>\n\n\n\n
In a bowl, mix together the breadcrumbs, Parmesan, salt, pepper, and any spices.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
In another bowl, pour the olive oil and add the zucchini slices. Toss well to coat evenly.<\/p>\n\n\n\n
Dip each slice in the breadcrumb and cheese mixture, pressing lightly.<\/p>\n\n\n\n
Arrange the chips on a baking tray lined with parchment paper, making sure they don’t overlap.<\/p>\n\n\n\n
Bake for about 20-25 minutes, turning them halfway through. Baking time may vary depending on their thickness: they should be golden brown and crispy around the edges.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Remove from the oven, let cool for a few minutes\u2026 and enjoy!<\/p>\n\n\n\n
Serving and Storage Tips:
Serve them warm, fresh from the oven, with a fresh yogurt dip, light mayonnaise, or simple ketchup.<\/p>\n\n\n\n
They are also perfect as a light side dish for meat or fish main courses.<\/p>\n\n\n\n
To store, let them cool completely and store in an airtight container for up to 1 day. To restore crispiness, you can return them to the oven for 5 minutes.<\/p>\n\n\n\n
Variants:<\/p>\n\n\n\n
Gluten-free version: Use gluten-free breadcrumbs.<\/p>\n\n\n\n
Vegan: Omit the Parmesan and replace it with nutritional yeast flakes for a similar flavor.<\/p>\n\n\n\n
Extra crunchy: Add a tablespoon of fine cornmeal to the breading mix.<\/p>\n\n\n\n
Spicy: Try curry, smoked paprika, or cayenne pepper for a bold kick.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
FAQ \u2013 Frequently Asked Questions:
\ud83d\udc49 Can I use other vegetables?
Yes! Eggplant, carrots, or sweet potatoes are also good options, but cooking times may vary.<\/p>\n\n\n\n
\ud83d\udc49 Can I use an air fryer?
Absolutely! Cook at 180\u00b0C for about 15 minutes, checking frequently.<\/p>\n\n\n\n
\ud83d\udc49 How do I make them super crispy?
The secret is to cut the slices very thinly, dry them well before breading, and avoid overlapping them on the baking sheet.<\/p>\n\n\n\n
\ud83d\udc49 Are they suitable for children?
Of course! They’re a great way to get even the littlest ones to eat vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"
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