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Courgette Crisps
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Description
Courgette (zucchini) is often pretty “meh” but I could eat a whole bowlful of these.
Ingredients
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches Milk
- 4 Tablespoons Breadcrumbs (I Used Shopbought)
- 3 Tablespoons Flour (I Used Wholemeal)
- 1 whole Courgette (medium)
Preparation
Preheat the oven to 200°C (Gas Mark 6 / 400°F). Pour the milk into a small bowl or ramekin, and scatter the breadcrumbs and flour separately over 2 plates. Season the breadcrumbs to taste.
Slice the courgette into 3-4mm slices. Dip the 2 round faces of each slice first into the flour, then the milk, and then lay them into the breadcrumbs and coat well. Lay them out on a baking tray, and bake for 30 minutes, turning halfway.
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