Courgette Chips are so simple, baked (not fried), nutrient-dense, salty, crispy, and are they’re totally delicious!
It’s great for the whole family to enjoy, and they make a great vegetarian appetizer for a party too. Kids will love these crispy parmesan zucchini chips!
Preheat the oven to 425 degrees. Thinly and evenly slice zucchini using a mandolin slicer or sharp chef’s knife.
Combine breadcrumbs, parmesan cheese, salt, garlic powder, and black pepper in a small bowl stirring with a whisk.
Place milk in a shallow bowl. Dip courgette pieces in milk, and dredge in breadcrumb mixture.
Take an ovenproof wire rack and spray it with olive oil spray or cooking spray, and place the rack on a prepared large baking sheet. Place coated courgette slices in a single layer on the wire rack.
Bake at 425° for 30 minutes or until golden brown. Sprinkle the crispy courgette slices with a little salt. Serve immediately.