Courgette crisps

A diet like pronokal can feel very limiting at times which is why I look for recipes with all the vegetables I'm allowed - even if I've never previously liked them. I hated courgette when I was younger and in lots of recipes I've been attempting I still REALLY don't like it, however, this recipe I love.

It's, as are all my recipes, pretty simple and it doesn't even require any of your daily olive oil allowance unless you want it to.

You will need: baking tray; foil/baking paper; salt and any other spices you want; up to 300g of courgette and finally oil - either the 1 cal spray or 1 tbs.

First pre-heat the oven at 250

Line the baking tray with foil.

Cut the courgette into thin rings, use a mandoline if you have one. It's not necessary I don't have one, I just use a knife but that can lead to some uneven cooking.

If using the spray, spray the foil then lay out the courgette on top and spray again. If using a tablespoon pop the courgette in the tray in a pile and pour the oil over it. For both sprinkle a little salt - I mean little! The courgette will shrink a lot and too much will leave you feeling like you just drank seawater. It's better to have too little than too much as you can always add more after it's been cooked if you'd like. If you want to add other spices go for it but again be careful of the amount. Once covered with oil and spices lay the courgettes on the tray nicely.

Put them in the oven for a half hour or so. Keep a close eye on them though - check after 15 minutes and keep checking. If you've cut with a knife like I have some will be brown and crispy while others still soft. I don't actually mind this, I like the mix but If you don't want this then a mandoline may be necessary for you.

(They didn't shrink that much - I ate a few before I took the picture. They smelled good, were warm, and I was hungry :P)

They make a great side to the meal, especially with winter coming and my craving for warm food growing - enjoy :)