Butternut Squash and Courgette Parmesan Chips

Vegetable Parmesan Chipssml

Serves 4-6


  • 1 courgette
  • ½ butternut squash
  • 1 egg
  • 80g grated parmesan
  • salt and pepper


  • 2 lined roasting trays
  • Chopping board and sharp knife
  • 2 bowls
  • Fork
  • Grater


  • Preheat the oven to 180°C/fan 160°C/gas mark 4 and line 2 trays with non-stick baking parchment.
  • Chop you vegetables into chunky strips so they look like wedges. I like to leave the skin on my squash, but you can remove it if you don’t like it.
  • Whisk your egg up with a fork and season to taste. Grate the parmesan in a separate bowl, next to the egg wash and then you can start making the chips.
  • First dip the vegetable wedges in the egg, then the parmesan and then place in on your baking tray and repeat.
  • Once all the wedges are done cook for about 45 mins- 1 hour depending on how chunky your chips are.
  • And there you have it! I like mine with mustard, but you could eat them with ketchup or garlic mayonnaise too!

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