Preparation:

Preheat oven to 160°C (fan assisted).

Wash the courgettes and slice them thinly, preferably with a mandolin to obtain a uniform thickness.

Transfer the slices to a bowl, drizzle with olive oil and season thoroughly with spices.

Arrange the courgettes in a single layer on a baking sheet lined with baking paper.

Bake for about 40-50 minutes, gently turning the slices every 15 minutes, until golden brown and crispy.

Remove from the oven and let cool: this will make them even crispier.

Serving and storage tips:

Serve immediately after preparation to maintain their perfect crunchiness.

To store them, place them in an airtight container, preferably in a dry place away from humidity.

They are excellent with dips, such as yogurt and garlic dip or guacamole.

Variants:

Herbal: Add dried oregano, thyme, or basil.

Cheese: Sprinkle with finely grated Parmigiano Reggiano before baking.

Spicy: Season with hot paprika or chili flakes.

FAQ:

1. Can I use other vegetables?

Yes, eggplant, carrots, or beets are fine.

2. How can I make the chips crispier?

Slice them very thinly and cook them at a low temperature to evaporate the water and prevent the edges from burning.

3. Can I cook them in an air fryer?

Yes, the cooking time is reduced to about 15-20 minutes at 160°C.