These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions. Served this at happy hour and it was a big hit
- 1 egg* (I used 1 Tbsp ground flaxseed and 1/4 cup non-dairy milk)
- ½ cup panko bread crumbs (I only had matzo meal - it worked)
- ½ cup almond flour (I used cassava flour)
- ¼ cup Parmesan cheese or Vegan Parmesan (I used Nutritional Yeast)
- ½ teaspoon sea salt - more to taste
- Freshly ground black pepper - more to taste
- I also added dried basil and oregano, a lot of extra salt and pepper, to taste
- 2 medium zucchini, sliced into ¼ inch rounds (used 1 huge zucchini; might cut larger slices in half)
- Extra-virgin olive oil, for drizzling
- , optional for serving - great with marinara
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
- Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
- Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.
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