Crumbed courgette chips
Crispy crumbed oven baked courgette chips make a great afternoon tea snack for our tamariki. Covered in a moreish garlic parmesan panko and crushed rice cake coating. These chips can also be cooked in an airfryer.
Ingredients
Method
Ingredients
- 2 rice cakes
- 1 cup panko breadcrumbs
- ⅓ cup grated parmesan
- 2 tsp garlic powder
- 2 eggs, beaten
- 3 large courgette, thinly sliced
Method
- Preheat your oven to 200°C fan bake. In a food processor combine rice cakes, breadcrumbs, parmesan and garlic powder. Blend until a fine crumb, then transfer into a shallow bowl.
- Season the eggs with salt and pepper, then dip the courgette in the egg mixture, followed by a coating of breadcrumbs. Place on an oiled wire rack on top of a baking tray and generously spray with olive oil.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve and enjoy.