These courgette slices are one of my favourite side dishes when they are in season, and they can also serve as a delicious homemade snack that you can feel good about eating. The secret to making them crispy: Salt them to draw water out and then bake them in a hot oven.
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In Europe we grow courgettes, across the pond they call them zucchini. A rose by any other name etc etc.
Crispy Parmesan Courgette Slices
Ingredients
- Olive oil spray
- 2 medium courgettes about 1lb/450g total weight
- ¾ teaspoon salt divided
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ¼ cup parmesan cheese grated, not shredded
Conversions
Instructions
- Preheat the oven to 425°F/220℃. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
- Slice the zucchini into ⅛in/3mm thick rounds.
- Sprinkle the slices with ½ teaspoon of salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes. Please see the notes below for tips on how long to bake the chips.
- Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of salt, black pepper, garlic powder, and grated parmesan. There's no need to flip the zucchini.
- Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.
Notes
Salting the Zucchini
Salting the zucchini slices before baking removes water from the zucchini, which helps achieve crispiness. Please don’t skip this step.You may also like one of my other favourite recipes …
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