Courgette Chips and a Coriander Dipping Sauce
Crunchy and delicious courgette. I use panko breadcrumbs as they stay really crispy and the coriander dipping sauce is perfect with these. A delicious vegetable that is a reasonably good source of fibre, antioxidants and vitamins and minerals. If you though you didnt like courgette try this and see !
4oz Panko breadcrumbs or if you cant get that thus use regular
3oz Grated Parmesan
1/2 tsp each of thyme, oregano and rosemary finely chopped
1 tsp salt
3 courgettes – top and tail then cut into chips
1 egg beaten
Oven at 180C
Mix the breadcrumbs and parmesan with the salt and herbs and lay out on a large flat plate
Dip the courgette chips into the flour, followed by the egg then the breadcrumbs. Press on all sides to get lots of crumb on the courgette.
(I used to get confused about the dipping order now I use Flour First to help me remember!)
Lay them flat on a parchment lined baking tray and bake for approx 15 minutes until golden and crispy
Serve with the dipping sauce and watch them disappear!
Coriander Dipping sauce- Simply mix everything together
250gr Natural Greek Yoghurt
3 Tbsp chopped Coriander
2 tbsp Lemon juice
Salt and Pepper to season