Makes + – 12
We gave these to a confirmed 8 year old vegetable hater, without telling him what was in the crisps. He could not get enough!
Recipe Category
Products in this recipe

Vegetable Spice

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

Ina’s Tip

Squeezing water out of the grated baby marrow in the recipe, prevents the crisps from turning soggy. Can you guess which of these ingredients has the MOST water?

A. Zucchini           B. Apples             C. Oranges

Answer Key: A. Zucchini is made up of 80% water (so it’s mostly water). Apples and oranges have a lot of water, too (86% and 89%).


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 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.