Courgette crisps
Prep:
15 mins
Cook:
15 mins
Unlike other veggie crisps, these delight the kids because of the added crunch from the parmesan cheese.
1/2 cup quinoa, uncooked
2 plain rice cakes
1 tsp onion flakes
3 medium courgette, sliced
2 free range eggs, lightly beaten
1/2 cup grated parmesan cheese
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Use a food processor to blitz the quinoa, rice cakes and the onion flakes together, you want breadcrumb texture.
If you do not have a food processor place all of the ingredients into a sealed plastic bag and bash those up until you get the same consistency.
Place your breadcrumb mixture onto a large dish.
Dip courgette slices into the beaten egg, then the crumb mixture and place onto your baking tray.
Sprinkle the courgettes with parmesan cheese and bake for 10-15 minutes or until golden and crisp.
Serves
3-4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Vegetables
Recipe Type
Healthy, Kids Food, Lunch Box
Level of Difficulty
Easy
