I'm always looking for things to make for the kids.
Specifically recipes that involve vegetables.
That's how I found this recipe.
It was very easy to make but ironically my kids did not really like it.
The husband and I really, really, really like it.
So these lovely courgette chips will be featuring quite a bit in our dinners going forward.
Here is a link to the recipe and here is a copy:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick aka 0,5cm) slices zucchini aka courgette (about 2 small)
Preheat oven to 220 °C.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 220 °C for 30 minutes or until browned and crisp. Serve immediately.
Note: I just adjusted the recipe to the amount of courgette I had in the house.