Slow-Cooked Courgette Crisps

Thinly sliced courgettes slow-cooked until crispy and lightly seasoned. A healthy and satisfying snack.

Prep Time

15 minutes

Total Time

2 hours 15 minutes

Calories

142

Level

Easy

Yields

4 servings

Cost

£0.35

Season:

Meal Type:

Cuisine:

Cooking Style:

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Ingredients

Servings

2mediumCourgettes(Choose firm courgettes)

£1.20

1tablespoonOlive Oil(Extra virgin olive oil recommended)

£0.10

0.5teaspoonSea Salt(Or to taste)

£0.02

0.3teaspoonBlack Pepper(Freshly ground)

£0.03

0.3teaspoonGarlic Powder(Optional)

£0.05

Total Cost

£1.40

£0.35 per serving

The Method

1
Preheat your oven to 225°F (107°C). Line two baking sheets with parchment paper.
2
Wash and dry the courgettes thoroughly.
3
Using a mandoline or a very sharp knife, slice the courgettes into very thin rounds (about 1/16 inch or 1.5mm thick). The thinner, the crispier they will be.
4
In a large bowl, toss the courgette slices with olive oil, sea salt, black pepper, and garlic powder (if using). Ensure the courgettes are evenly coated.
5
Arrange the courgette slices in a single layer on the prepared baking sheets, making sure they don't overlap. This is crucial for even cooking.
6
Bake for 1 hour and 30 minutes to 2 hours, or until the courgettes are crispy and slightly golden brown. The exact time will depend on your oven and the thickness of the slices. Check them periodically to prevent burning.
7
Remove from the oven and let cool completely on the baking sheets. They will crisp up even more as they cool.
8
Serve immediately and store leftovers in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (150g)

142 kcal / 594 kJ

Carbs

10g

4% of RDA

Fat

11g

16% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For extra flavor, try adding other spices like smoked paprika, onion powder, or chili flakes.

Keep a close eye on the courgettes during the last 30 minutes of baking to prevent burning. The edges tend to brown quicker.

These crisps are best eaten soon after making, as they can lose their crispness over time.

If you don't have parchment paper, you can lightly grease the baking sheets with olive oil.

Cooking Equipment

Oven

Mandoline (optional)

Baking Sheets

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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