Vegetable chips

Ingredients:

• 4 (about 180g each) baby marrows
• 1 small (about 300g) sweet potato
• ½ small (150g) brinjal
• 2 tsp (10ml) dried Italian herbs
• 2 egg whites, whisked
• 1 cup (250ml) panko breadcrumbs

Method:

1. Slice baby marrows, sweet potato and brinjal to 3mm thick slices – a mandolin works well for this. 
2. Combine panko breadcrumbs and dried Italian herbs. 
3. Season to taste. 
4. Dip vegetables in egg whites and then in crumbs. 
5. Place on a lined baking tray in a single layer and bake at 200°C for 13-18 minutes or until crisp and golden. 
6. Serve hot.