Low-carb courgette crisps with sea salt

Low-carb courgette crisps with sea salt: crunchy oven crisps made from courgette, olive oil, sea salt and paprika – easy to make and pleasantly light.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 120 kcal per serving
• Protein: 2 g
• Fat: 10 g
• Carbs: 6 g

Ingredients

• 1 courgette
• 1 tbsp olive oil
• 1 pinch of sea salt
• 1 pinch of paprika

Method

You’ll need: oven · baking tray · knife · mandoline

1. Wash the courgette and slice it very thinly with a mandoline or a sharp knife.
2. Lay the courgette slices on kitchen paper, salt them lightly and leave them briefly so excess liquid comes out.
3. Pat the courgette dry and spread the slices out side by side on a baking tray lined with baking paper.
4. Brush the courgette very thinly with olive oil and season with paprika.
5. Bake the courgette in the oven at 130 °C (110 °C fan) for 40–45 min, until the edges are lightly browned and the slices are crisp. Turn them halfway through if needed.
6. Serve the courgette crisps slightly cooled with a little sea salt as a snack or side.

Good to know

When you want something salty to crunch on, these crisps are a really good answer. Simple, quick to make and especially good from the oven.

Swaps

Paprika → rosemary (provides aromatic plant compounds); sea salt → herb salt without additives (more flavour, often you need less salt); olive oil → avocado oil (similarly stable at high heat, with monounsaturated fats); courgette → aubergine (a little more fibre, stronger flavour)

Allergens

The recipe is naturally gluten-free, dairy-free, egg-free and nut-free. Usually suitable for children – just go easy on the paprika – and no problem during pregnancy when freshly made.

Dairy-free recipes