Baked Courgette Chips with Tomato Coulis Dipping Sauce

Ingredients for Baked Courgette Chips with Tomato Coulis Dipping Sauce

• 450g ripe tomatoes, peeled, cored, and diced

• 2 tablespoons white-wine vinegar

• 1 tablespoon honey

• 1 tablespoon minced shallot or onion

• 2 teaspoons fresh basil, chopped

• Kosher salt and freshly ground black pepper to taste

• 150g unseasoned bread crumbs

• 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 130g plain flour

• 2 eggs, beaten

• 3 medium courgette, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to chips)

How to make Baked Courgette Chips with Tomato Coulis Dipping Sauce

1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.

2. Preheat oven to 177°C.

3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.

4. Dip the courgette sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.

5. Transfer the courgette pieces to a nonstick baking sheet and bake until the courgette is tender but the coating is crisp, about 20 minutes. Let the chips cool slightly before eating. Serve with the coulis as a dipping sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.