Vegan “Parmesan” Baked Zucchini Chips

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We’re keen on zucchini. Delicious and versatile, it can be spiraled into zoodles, baked into breads and made into crispy, healthier chips – like these easy-to-make, crunchy rounds. Breaded without milk or eggs, they get their cheesy goodness from nutritional yeast and a little punch from chipotle powder. Baked to perfection, they satisfy your crunchiest desires.

Close Up of Baked Zucchini Chips on Wooden Board | Vitacost Blog

Close Up of Baked Zucchini Chips on Wooden Board | Vitacost Blog
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Vegan “Parmesan” Baked Zucchini Chips

Calories 731 kcal
Author Mo, the Morselist

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. (Note: For crispier chips, preheat to 375 degrees F.)
  2. In mixing bowl, combine “eggs,” oil, flour, “Parmesan” cheese and optional pepper or chipotle powder.
  3. Slice zucchini into rounds or spears.
  4. Toss zucchini rounds/spears into mixture until well coated.
  5. Bake for 25-30 minutes.

Recipe Notes

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Nutrition Facts
Vegan “Parmesan” Baked Zucchini Chips
Amount Per Serving
Calories 731 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g25%
Sodium 590mg25%
Potassium 2998mg86%
Carbohydrates 87g29%
Fiber 17g68%
Sugar 29g32%
Protein 26g52%
Vitamin A 1960IU39%
Vitamin C 175mg212%
Calcium 217mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.