1 1/2 lb. tomatoes
1 1/2 lb. zucchini squash
1 1/4 c. all-purpose flour
3 tbsp. parsley, finely chopped
1 tbsp. rosemary, finely chopped
1 tsp. salt
1 tsp. pepper
2 egg whites, beaten lightly
Oil for shallow frying

1. Cut the potatoes and zucchini into large chips. Boil the potatoes in boiling salted water for 5-7 minutes until almost cooked, then drain and refresh under cold water.

2. Mix together the flour, herbs and seasonings.

3. Dip the vegetable chips into the egg whites, then coat with the seasoned flour. Let stand for 15 minutes.

4. Shallow fry in batches in hot oil for 4-6 minutes, until golden and crispy. Serve immediately.

Serves 8.