Oven Baked Zucchini Crisps that are vegan and gluten free.
I like that this is a healthier way to enjoy eating a crispy chip.
Oven Baked Zucchini Crisps
Oven Baked Zucchini Crisps
A simple recipe idea for making zucchini chips or crisps.
Even better, this is a gluten free and vegan recipe as well/1
Did you try my recipe for an easy Zucchini Salad?
That recipe would probably go well when served with this recipe.
Both recipes feature delicious ways to serve up zucchini!
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This is a recipe for zucchini chips made in an oven.
I like that when I make zucchini chips in an over, it makes for an easy preparation as well as easy clean up. Also, oven baking zucchini crisps makes it easier to serve a group of people at one time.
Zucchini crisps are a great idea for an appetizer.
You can serve them just as you would serve up the breaded and fried version of zucchini crisps.
However, this recipe is a bit healthier than that fried version!
This recipe is for anyone asking what is the best way to eat zucchini
Really, when there is an abundance of freshly grown zucchini, there are a lot of options for using it. Most folks seem to like to cook, bake, or add zucchini to a bread recipe.
There are benefits to adding zucchini to a salad.
Zucchini is a low calorie, low carb, and fiber rich member of the squash family.
What you may not know is that zucchini is loaded with vitamin C and even has a bit of protein in it!
Oven Baked Zucchini Crisps
Tips making baked zucchini chips.
Because this is a vegan recipe, you will need to use vegan eggs. I have included easy chickpea vegan eggs in the ingredient list.
Here are some more great tips for you.
- The crispiness of the zucchini chips depends a lot on how thick the zucchini is sliced. For a crispier chip, slice your zucchini no wider than â…›-1/4″ thick. Wide slices will be less crisp and may take longer to bake.
- You do not have to make this a vegan recipe. Simply omit the chickpea eggs and use regular eggs. Or, you can use the egg substitute of your choice.
- This recipe works best when you use a rimmed baking sheet that is prepped with nonstick spray. This will help the zucchini chips get more crisp!
How to prepare zucchini for this recipe.
I always soak or scrub my zucchini if I will not be peeling the skin off. You can use prepare the skin as preferred or use a peeler to remove it.
The zucchini should be sliced into chips that are no larger than ÂĽ″ wide.
I use a mandolin to slice zucchini slices.
You can alternatively use a vegetable peeler.
How to serve zucchini chips.
This is a great recipe idea for a side dish or appetizer.
Serve these chips with vegan ketchup or vegan dip on the side.
By the way, while you are here you may also be interested in these ideas.
- Red Cabbage and Carrot Coleslaw.
- Mediterranean Style Chicken Piccata
- How to Make Ricotta Frosting.
- Spicy Air Fried Carrots.
- How to Make Fire Roasted Tomatoes.
- Vegan Beer Cheese Queso
- Delicious Spinach and Beet Salad.
- Mediterranean Diet Black Bean Brownies.
- How to Follow the Mediterranean Diet.
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How to personalize your Baked Crispy Zucchini.
Make this a low carb friendly recipe by using a low carb breadcrumb alternative.
You can find low carb breadcrumb alternatives here.
Seasoning your zucchini crisps can also personalize them.
Add your desired Seasonings as desired. to the the finished zucchini chips out of the oven.
This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
Ingredients needed to make vegan zucchini crisps
- Zucchini- 2 large. Clean the zucchini as you normally do.
- Chickpea eggs- 1-2 or as needed ( start with 2 tbsp chickpea flour + 5 tbsp water) .
- Nutritional Yeast – 1 tablespoon, plus additional as desired for serving.
- Breadcrumbs– ½ cup, or as needed.
- Olive Oil- 1 tablespoon.
- Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
how to make zucchini crisps
- Prepare the zucchini by slicing it into chips no longer than ÂĽ″ wide. Place the zucchini chips into a large mixing bowl.
- Preheat your oven to 400 and prep a rimmed baking sheet. Spray the baking sheet with nonstick and then drizzle the olive oil over that.
- Next, place tow shallow bowls next to one another. In the first bowl, prepare your vegan egg by whisking together the chickpea flour and the water. The second bowl should include your breadcrumbs along with any desired seasonings.
- Use a fork or kitchen tong to dip the first zucchini slice into the vegan egg. Allow the excess ‘egg’ to drip off of the zucchini and then dip the zucchini into the breadcrumb bowl. You may need to press the breadcrumbs into the zucchini to help the mixture to stick. Then place the zucchini on to the prepped baking sheet and repeat until all of the slices have been coated.
- Bake for 25 to 30 minutes until the zucchini chips begin to brown and get crisp. Serve immediately. Tip: use a spatula to flip the slices over midway through baking. The spatula should also be used to remove the crisps from the baking sheet.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Oven Baked Zucchini Crisps, a vegan, gluten free, and easy oven baked appetizer recipe idea made with zucchini.
Oven Baked Zucchini Crisps
Ingredients
- Zucchini- 2 large.
- Chickpea eggs- 2 tbsp chickpea flour + 5 tbsp water .
- Nutritional Yeast – 1 tablespoon
- Breadcrumbs– ½ cup
- Olive Oil- 1 tablespoon.
- Seasonings as desired. This can include Italian Seasonings Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
Instructions
- Prepare the zucchini by slicing it into chips no longer than ÂĽ" wide. Place the zucchini chips into a large mixing bowl.
- Preheat your oven to 400 and prep a rimmed baking sheet. Spray the baking sheet with nonstick and then drizzle the olive oil over that.
- Next, place tow shallow bowls next to one another. In the first bowl, prepare your vegan egg by whisking together the chickpea flour and the water. The second bowl should include your breadcrumbs along with any desired seasonings.
- Use a fork or kitchen tong to dip the first zucchini slice into the vegan egg. Allow the excess 'egg' to drip off of the zucchini and then dip the zucchini into the breadcrumb bowl. You may need to press the breadcrumbs into the zucchini to help the mixture to stick. Then place the zucchini on to the prepped baking sheet and repeat until all of the slices have been coated.
- Bake for 25 to 30 minutes until the zucchini chips begin to brown and get crisp. Serve immediately. Tip: use a spatula to flip the slices over midway through baking. The spatula should also be used to remove the crisps from the baking sheet.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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