Finger food

a tasty veggie take on chips

Perfect for getting the whole family eating their veg!

  • Serves

    4
  • Prep

    10
  • Cook

    30
    • Vegetarian
    • Soya free
    • Gluten free

    Ingredients

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    • 20 g/¾ oz ground almonds
    • 30 g/1 oz Parmesan cheese, finely grated
    • 1 egg
    • 2 courgettes, halved lengthways, then cut into long chips

    Method

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    1. Preheat the oven to 200°C/400°F/Gas Mark 6. Line a large baking sheet with baking parchment.
    2. Mix together the ground almonds + Parmesan in a shallow bowl. Lightly beat the egg in a separate shallow bowl.
    3. Dunk the courgette ‘chips’ into the egg followed by the ground almond mixture until coated. Place on the prepared baking sheet + roast for 30 minutes, turning once, or until golden + crisp.
    Swap this for that

    Swap This For That

    Try swapping the courgette for aubergine. Scrummy!

    Fun for little ones

    Fun For Little Ones

    Older little ones can help dunk the courgette chips in the egg + almond mix. They'll be so excited to eat their creation when it comes out of the oven!

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