If you’re missing a sensational, salty crisp, then try these low-carb, courgette crisps. Simply baked, they turn golden and crispy—a perfect match for your favourite, low-carb dips.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C (356°F) and line a large, shallow backing tray with greaseproof.
In a blender, blitz the almond flour, parmesan pork scratchings, salt and pepper together, to a fine crumb. Transfer to a shallow bowl or plate and set aside.
In another shallow bowl or plate, whisk together the egg till yolk and white are fully combined, set aside.
Thinly slice the courgettes at a diagonal into 1/2cm slices.
Add the courgettes to the egg and mix thoroughly until slices are covered in egg.
Turn on some music or a good podcast, and enjoy this process of ‘breading’ the courgette. It can take a little time, but it’s very meditative!
Using your dominant hand pick up a slice of egg-covered courgette, and place it into the almond flour mixture. Using a fork (with eggy hand), flip and move the slice around the mixture until fully coated. Using your other, clean hand, pick up the breaded slice, gently shake off the excess crumb and place on the lined baking tray. Repeat the process for all the slices.
Bake in the oven for about 40 minutes, until golden and crisp.
Sprinkle with some extra salt and/or vinegar, if you wish.
*This brand of pork scratching is particularly good. If you find them hard to source, or would prefer to make vegetarian crisps, you can omit and add another tablespoon of grated parmesan and extra salt.