Air fryer courgette chips

Crunchy parmesan-crusted rounds that do not go limp on the plate.

Courgette is basically water in a green jacket. Salting the slices first and blotting them is the difference between crisp chips and wet discs.

Ingredients

Serves 4 · tap to check off

• 2 courgettes, sliced 1cm thick
• 60g panko breadcrumbs
• 30g grated parmesan
• 1 egg, beaten
• Salt, for drawing out water

Method

1. Salt. Salt the slices and leave 10 minutes, then blot dry hard with paper towel.
2. Coat. Dip in egg, then press into the panko and parmesan mix.
3. Air fry. Cook at 400°F for 12 minutes, turning once, in a single layer.
4. Serve. Serve immediately with garlic mayo.