I reckon if you make any vegetable chip shaped, cover it in salty cheese with some herbs and spices chucked in for good measure, your kids will accept them. This is the theory I am trying out here anyway. I knocked these up very quickly just before lunch today whilst a stew was bubbling, and when they came out the oven my daughter was frantic to try them. She really enjoyed them. I’ve yet to see if my son will like them. His favourite cheese is parmesan (I’m aware how middle class that is!!) and he likes pretty much anything if you call them chips, so yeah, I’m confident.
These would be amazing as a little party nibble, maybe with a blue cheese dip. Or, just serve them as a vegetable side, with sausages, fish, whatever. Let me know if they go down well in your house won’t you? I’d be thrilled to hear that you managed to get a veggie hating child to scoff a couple!
The parmesan does melt off the chips, leaving a minor puddle of crispy cheese around the edges, but don’t worry about these, it makes them extra homemade and nice in my opinion!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon olive oil
Squeeze lemon juice
- Preheat oven to 190C.
- Split the courgettes into 4 lengths, then split these wedges again to make them slimmer, then cut these in half to make shorter chips.
- Grate the cheese and mix with spices and salt.
- Toss the courgettes in oil and lemon. Then cover them in the cheese and spice mix.
- Stick as much of the mixture as you can. Not all will stick but do your best.
- Bake for 15 minutes. Eat straight from the oven.