Description
Learn how to make crispy and flavorful Baked Zucchini Chips with this easy recipe. Perfect for a healthy and delicious snack option!
Ingredients
- 1 egg*
- 1/2 cup (120 ml) panko bread crumbs
- 1/2 cup (120 ml) almond flour
- 1/4 cup (60 ml) Vegan Parmesan
- 1/2 teaspoon (3 ml) sea salt
- Freshly ground black pepper
- 2 medium zucchini, sliced into 1/4 inch rounds
- Extra-virgin olive oil, for drizzling
- Romesco, Tzatziki, or Marinara, optional for serving
Instructions
- Turn on the oven to 425°F and prepare a baking tray by covering it with parchment paper.
- Beat the egg in a small bowl. In a separate bowl, mix together the panko, almond flour, Vegan Parmesan, sea salt, and a few twists of freshly ground black pepper.
- Coat the zucchini rounds by first dipping them in the beaten egg, followed by the panko mixture. Arrange them on the lined baking tray, drizzle with extra-virgin olive oil, and bake for 17 to 20 minutes, turning them over halfway through, until they achieve a golden brown color.
- Enjoy immediately while they’re hot, as they lose their crispiness over time. Optionally, serve with a side of Romesco, Tzatziki, or Marinara for dipping.
Notes
- Ensure the zucchini rounds are evenly coated with the panko mixture for a crispier texture.
- Avoid overcrowding the baking tray to prevent the zucchini from steaming and becoming soggy.
- Try different dips like Romesco, Tzatziki, or Marinara to discover the perfect pairing for the zucchini chips.