Heat the oven to 200° C. Cut the courgettes into long strips. Fill a freezer bag with the flour and put the courgettes in it. Mix this for 1 minute, this way you get the moisture out of the courgettes. Remove the courgette strips from the bag and place on a plate. Beat the 3 eggs in a separate bowl and add salt, to taste. Then chop the Dill and Basil leaves as finely as possible. Take a slightly larger bowl and put the panko in here, along with the paprika, black pepper, chilli flakes, Parmesan cheese and the chopped herbs. Mix this all together. Now we will start seasoning the courgette strips. First, pass the courgette through the bowl of egg, and then through the bowl of panko seasoning mix. Place them on the baking dish, making sure they don't touch. Bake the courgette strips in the oven for 30 minutes.

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Meanwhile, make the herb dip. Make fresh pesto for this, it will be at its tastiest. We previously made this one with rocket, check out this recipe here. Mix the pesto with the whole yoghurt and the juice of 1 lime. Stir through with a fork, the herb dip is ready. Dip the courgette chips and enjoy!