Welcome to my easy courgette chips with Tzatiziki Dip recipe.
I love this recipe because it is one of those recipes that tick lots of different boxes.
First of all in this modern world there are an endless supply of kids that don’t like their vegetables. I have no such problem with my kids and they are always after the last of the vegetables no matter how they are cooked. But in so many countries processed food is the norm and getting kids beyond the potato or the green peas is incredibly hard.
But if you present kids with their vegetables in a totally different way, then they would be more than happy to receive them. The vegetables in the cheese sauce, the cauliflower made into a veggie burger, vegetables instead of meatballs and the list goes on and on. Well this recipe is one of those things. Put a really tasty mixture on the outside of the courgettes and present them like chips from the chippy and you will have them sold on this one!
I also love this recipe for the benefit of the leftovers. If you have stale bread that you need to use up, spare oats or spare courgette then you have a fantastic new use for it.
Also courgette is very cheap to source and so easy to prepare that it makes it so easy for the modern family.
Though for us it makes a fantastic side dish when you run out of potatoes for the barbeque over the summer months!
Rinse it down with a delicious Greek dip and you have a great party food as well!Easy #Courgette #Chips With #Tzatziki #Dip via recipe_thisClick To Tweet
- ½ Medium Courgette (chopped into chips)
- Courgette Batter:
- 3Tbsp Plain Flour
- 3Tbsp Gluten Free Oats
- 2Tsp Desiccated Coconut
- 1Tsp Parsley
- Salt & Pepper
- To Make The Tzatiziki Dip:
- 4Tbsp Greek Yoghurt
- 30g Cucumber (diced very thin)
- 3 Garlic Cloves (grated)
- 1Tsp Olive Oil
- 1Tsp White Wine Vinegar
- Handful Fresh Mint (thinly chopped)
- Salt & Pepper
- Start by making the batter for your courgette chips. Mix all the batter ingredients together and then mix with luke warm water until you have a liquid that resembles glue.
- Cover the courgette chips in the batter and place on the barbeque for 20 minutes on a medium – high heat or until cooked.
- While they are cooking make your dip. Mix all the ingredients together until the form a mayonnaise and chill for 15 minutes.
- Sprinkle the dip with spring onions and serve.
With the dip I am a garlic addict, you may not want yours as strong so adjust to suit your taste.
The Perfect Campfire Rebel Grill
We are huge fans of the Perfect Campfire Rebel Grill and it takes us back to how barbequed food should really be done. The old fashioned way when you have to wait for your charcoal to get warm and then you enjoy the amazing taste that proper barbeque food gives you.
Forget this new age of having an electric grill outside this is how it should be done. It is also amazing the taste that it can give your burgers, sausages and kebabs.
Though it was rather fun watching Dominic trying to light it when he hadn’t cooked on one before!!!!
This campfire grill is also perfect for taking to the park, to the beach, camping trips and even to a friends house for a nice supper outside. You even have a pole that you can place into the ground for when you’re away camping.
Add to this the great bag it comes in and how compact it is, this is the dream as far as camping grills are concerned.
In terms of getting yourself one of these campfire rebel grills (or exploring the rest of their range) you can explore more by clicking here. If I were to do it again and/or if I were to currently recommend a good quality portable grill to you, I would say CHOOSE THIS ONE.