Courgette Chips Coated in Vegan 'Parmesan'

A little obsessed with courgettes at the moment. There are lots in the shops and they're relatively inexpensive. Courgettes make great chips ... and even better ones when dusted in vegan parmesan! 

The sour cream just makes this recipe. Serve as part of a salad or as dipping chips alone. You can also make these by slicing the courgette the other way into discs. Either way, it's a quick and delicious summer recipe. 


1 large courgette

2 tbsp olive oil

50g almonds

3 tbsp nutritional yeast

Pinch of salt


75g cashews

Juice of 1 lemon

1 tbsp apple cider vinegar

Pinch of salt


Pre-heat the oven to 160C 

Slice the courgettes into chunky chips (lengthways)

Blitz the almonds and nutritional yeast with a pinch of salt in the nutribullet until it's powder

Place on a baking tray and drizzle in oil. Sprinkle with the 'parmesan' and turn over. Drizzle with oil and sprinkle again. Place in the oven and bake for 20 - 30 mins at 160C until they just start to brown. If they don't brown evenly you might need to turn them over

To make the sour cream, add the cashews to a nutribullet, pour boiling water over them - just enough to cover. Add the lemon juice, nutritional yeast and salt and blitz until completely smooth and creamy. Add chopped chives and stir. Store in the fridge


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