|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's an easy way to make breaded and baked zucchini chips without dairy or eggs—completely vegan. In this recipe, you can use regular breadcrumbs or, if you prefer something a little bit lighter, try using panko breadcrumbs instead. These breaded zucchini chips can be either baked in the oven or lightly pan-fried in a bit of oil—it's up to you and how healthy you want them to be.
You may want to use seasoned salt for a recipe like this, which needs an extra savory flavor boost. However, some brands of seasoned salt contain MSG (monosodium glutamate). If that's something which is important for you to avoid, check for a brand that doesn't contain MSG, or, swap out the seasoned salt for another of your favorite spice blends.
Gather the ingredients.
Pre heat oven to 475 F and lightly grease a baking sheet with olive oil or non-stick cooking spray.
In a large bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, and seasoned salt.
Place the soy milk in a separate small bowl.
Dip each slice of zucchini into the soy milk, then gently coat each slice well with the seasoned breadcrumb mix.
Arrange the breaded zucchini slices in a single layer on the baking sheet.
Bake for 5 to 10 minutes, or until lightly crisped.
Turn the zucchini chips over, and bake for another 5 minutes. Serve immediately.
- These breaded and oven-baked zucchini chips are great on their own, but if you're cooking for kids, you might want to serve them up with a bit of ranch dressing.
- If you prefer, you can also pan-fry these little zucchini chips in a bit of oil over medium-high heat. You'll need about 4 to 5 minutes on each side to get them nicely browned and crisped.