When you’re growing so many courgettes you simply don’t know how best to eat them! This seems to be my 2020 courgette staple dish, I find myself making them on a weekly basis, and they make the most amazing starter or side to a lunch or dinner.
I usually favour the traditional chip or wedge shape, but they also do well in a circular crisp style, perfect for dunking into a dip of your choice
There are also so many different ways to flavour them. You could go spicy with chilli and chipotle, or garlic and herb, or do as I do with herbs and parmesan.
The dipping sauce is also yours to own too. If you don’t want soured cream you could make a spicy mayonnaise, or serve with a little tomato chilli relish. Fancy ketchup? No problem there either. Your chips and you dip them in whatever you wish.
- 1 medium courgette, cut into wedges
- 1 small egg, beaten
- 30g plain flour
- 10g parmesan, finely grated
- Dried herbs of choice
- 1 tbsp extra virgin olive oil
- 75g sour cream
- Juice of half a lime
- Fresh herbs, such as coriander and chives
- Preheat the oven to 225°C fan, 240°C convection
- Line a baking sheet with baking parchment and set aside.
- Mix the flour, parmesan, herbs, and some pepper together in a shallow bowl.
- Keeping one hand for dry dusting, and one hand for the egg, roll each courgette wedge in the flour mix, followed by the egg, and back into the flour mix, ensure all edges have been covered at each stage. Place on a baking sheet.
- Repeat till all the courgette chips have been used.
- Drizzle with the olive oil and bake in the oven for 8 minutes.
- Meanwhile, roughly chop the herbs and mix with the soured cream and lime juice.
- Once the courgette chips are cooked, transfer to a plate and serve with the dipping sauce.