Zucchinis often get overlooked at the grocery store. People think they’re boring. Being mild mannered isn’t so bad though. Since these green veggies aren’t crazy flavorful, they easily take on other flavors.
This makes it perfect in stir fry, soups, fajitas, pasta sauces, and more. Zucchini can even be used as low carb pasta, stuffed, baked, fried, or grilled. It’s a pretty versatile little squash.
Baked Zucchini Chips
- 2 zucchinis, sliced
- 3/4 cup vegan bread crumbs
- 1/2 teaspoon Italian seasoning (or fresh chopped basil and oregano)
- 1/2 teaspoon garlic powder (or one clove finely chopped)
- 1/4 teaspoon Sunwarrior Sea Salt
- 1/3 cup unflavored almond milk
Preheat your oven to 475 degrees Fahrenheit. While that warms up, lightly oil a baking sheet with extra-virgin olive oil. Now mix your vegan bread crumbs, seasonings, and salt in a bowl. Put some almond milk in a separate bowl. Slice zucchini into roughly 1/2 inch width slices. Dip these slices in almond milk and then in the bread crumb mixture, coating entirely each slice. Place coated slices evenly in a single layer on the baking sheet. Bake them for 5-10 minutes, until they’re slightly toasted, and then turn them over and bake another 5. This makes roughly 20-30 chips.
Delicious crispy chips. Enjoy.
ffed, baked, fried, or grilled. It’s a pretty versatile little squash.
