Skip to Content
image
Cheesy Baby Marrow Crisps

Cheesy Baby Marrow Crisps

We gave these to a confirmed 8 year old vegetable hater, without telling him what was in the crisps. He could not get enough!

You Will Need:

  • 1 punnet (200 g) baby marrows
  • Ina Paarman’s Vegetable Spice
  • 1 large egg
  • ½ cup (125 ml) fresh breadcrumbs
  • ½ cup (125 ml) grated cheese
  • 1 punnet (200 g) baby marrows
  • Ina Paarman’s Vegetable Spice
  • 1 large egg
  • ½ cup (125 ml) fresh breadcrumbs
  • ½ cup (125 ml) grated cheese

Method:

Adjust oven rack to middle position. Pre-heat oven to 200 °C.

Line a baking sheet with baking paper.

Grate the baby marrow on the course side of a grater onto a dinner plate. Toss with 1 t (5 ml) Vegetable Spice.

Leave to stand for 10 - 15 minutes to draw the water out of the grated marrows.

Put another dinner plate, best side up, on top of the grated marrow and squeeze the 2 plates together to press out as much liquid as possible.

Decant squeezed out marrow into a mixing bowl.

Add egg, breadcrumbs and cheese. Stir mixture with a spoon until well combined.

 

Portion and flatten

Use a tablespoon to scoop and drop baby marrow mixture onto the baking sheet (about 1 heaped tablespoon each). Gently press each mound to flatten into a thin circle.

 

Bake

Bake crisps until edges are browned, ± 15 minutes.

Use oven gloves to remove baking sheet from oven and place baking sheet on a cooling rack. Sprinkle over a little more Vegetable Spice.

Let crisps cool for 10 minutes before serving.

Basket

Your Basket is Empty