parmesan crusted zucchini chips

If your little one is a teeny tiny bit fussy when it comes to vegetables I have the perfect recipe for you!

Parmesan crusted zucchini chips.

These thin rounds of zucchini crusted in a gorgeously golden layer of crispy panko breadcrumbs and molten parmesan cheese are absolute vegetable perfection.

These little courgette babies are also the perfect shape for the little ones to pick up and nibble away on with ease which makes them a great baby led weaning recipe to get started with!

For the big kids please be warned…these zucchini chippies will not last long!

They are moreish!

The sweet caramelised zucchini flesh surrounded in a layer of golden, crispy, crunchy parmesan spiked breadcrumbs is irresistible.  Pulling them from the oven I had to summon every ounce of will power I had not to gobble them up before they made it to Miss G.’s plate.

So please be warned, after your first batch you’ll be making these zucchini chippies often.

Very often.

For the kids of course.

To create your very own batch of these crispy golden parmesan crusted zucchini chips simply…

Begin by slicing a couple of zucchinis into thin rounds.

Next, place two egg whites into a shallow bowl along with a tablespoon of water and whisk to combine.

Place the panko breadcrumbs and parmesan in another shallow bowl.

Dunk each zucchini round into the egg white, letting excess run off before pressing them into the panko parmesan mixture.

Line an oven tray with baking paper and drizzle with a little olive oil.  Arrange the crusted zucchini rounds on the oven tray in a single layer.

Pop into a preheated 200 degree celsius (400 F) oven and bake for 20-25 minutes, flipping halfway.  The zucchini parmesan chips are done when they are golden and crisp.

Serve alongside a simple salad of zucchini ribbons, tomato wedges and fresh basil leaves.

parmesan crusted zucchini chips

adapted from Smitten Kitchen

INGREDIENTS

2 zucchini, sliced into thin rounds

1 cup panko breadcrumbs

1/2 cup parmesan, grated

2 egg whites

2 tablespoons olive oil

METHOD

Preheat oven to 200 degrees celsius (390 F).  Place the panko breadcrumbs and parmesan in a shallow bowl and mix to combine.  In a separate bowl place the egg whites along with a tablespoon of water and whisk to combine.  Dunk each zucchini round into the egg white, letting excess run off before pressing them into the panko parmesan mixture.  Line an oven tray with baking paper and drizzle with a little olive oil.  Arrange the crusted zucchini rounds on the oven tray in a single layer.  Pop into the oven and bake for 20-25 minutes, flipping halfway.  The zucchini parmesan chips are done when they are golden and crisp.  Enjoy X.

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