Courgette Chips

with kefir tzatziki

A summery snack or pre-dinner appetiser for weekend entertaining.

Usually, tzatziki is made with yoghurt, but we’ve used kefir here since it contains more probiotics compared to yoghurt. It’s made with kefir grains left to ferment in milk which gives it its tanginess and lots and lots of microbes! August/September is peak courgette season so we’re making the most of the glut with this one.

Ingredients

For the courgette chips

  • 2 medium courgettes, thinly sliced

  • 20ml extra-virgin olive oil

  • 25g finely grated parmesan cheese

  • 30g wholemeal breadcrumbs
    approx. 1 slice blitzed in a blender

For the Kefir tzatziki

  • 160ml kefir

  • Handful of fresh dill, finely diced

  • Handful of fresh mint, finely diced

  • ¼ lemon, juiced

  • 2 garlic cloves, crushed

  • 1 medium-sized cucumber, grated

Method

  1. If time permits and you’d like extra crispy courgettes, then place them in a bowl and combine them with a few generous pinches of salt. Let them sit for 30 minutes to release any excess moisture. Pat dry with some kitchen towel.

  2. Preheat the oven to 200ºc. Combine the sliced courgettes with the olive oil.

  3. In a smaller bowl combine the parmesan and breadcrumbs and season with salt and pepper.

  4. Coat the courgette slices in the parmesan crumb mixture, pushing the mixture onto the courgette.

  5. Place them on a lined baking tray, and once all the courgette slices are coated bake them in the oven for 30 minutes until golden and crispy.

  6. Meanwhile prepare the tzatziki by squeezing the excess water out of the grated cucumber, and combining it in a bowl with the rest of the tzatziki ingredients.

  7. Once the courgette chips are out of the oven, allow them to cool for a couple of minutes before serving immediately with the kefir tzatziki. Enjoy!

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