Crispy, golden, and bursting with flavor—these Baked Zucchini Chips are your new favorite snack or side! Coated in a savory blend of panko, flour, and our signature Panacheeza, every bite is crunchy on the outside, tender on the inside, and totally addictive. Serve them hot with your favorite dipping sauce and watch them disappear. Plant-based perfection never tasted so good!
Ingredients
2 plant based eggs
½ cup panko bread crumbs
½ cup flour
¼ cup Panacheeza
½ teaspoon sea salt
Freshly ground black pepper
2 medium zucchini, sliced into ¼ inch rounds with mandolin
Extra-virgin olive oil, for drizzling
Romesco, Plant-based Tzatziki, or Marinara, optional for serving
Directions
-
Preheat the oven to 450°F and line a baking sheet with parchment paper.
-
Put the plant based egg in a bowl for dipping the zucchini slices in. In a separate bowl, combine the panko, flour, Panacheeza, salt, and several grinds of pepper and combine.
-
Dip the zucchini slices into the pant based egg and then into the panko-Panacheeza mixture.
-
Place the dipped zucchini slices onto the baking sheet.
-
Once all the zucchini slices are laid out on the baking sheet, drizzle with olive oil and extra Panacheeza.,
-
Bake for 17 to 20 minutes (or until desired crispiness is achieved), 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.
-
Enjoy!
