Courgette crisps

Prep: 15 mins
Cook: 15 mins
Courgette crisps
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

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