Vegan Zucchini Chips Recipes

VEGAN ZUCCHINI CHIPS

Steps:

• Gather the ingredients.
• Preheat the oven to 475 F and lightly grease a baking sheet with olive oil or nonstick cooking spray .
• In a large bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, and seasoned salt.
• Dip each slice of zucchini into the soy milk, then gently dredge each slice well with the seasoned breadcrumb mix, pressing gently to coat on both sides.
• Arrange the breaded zucchini slices in a single layer on the baking sheet.
• Bake for 5 to 10 minutes, or until lightly crisped.
• Turn the zucchini chips over, and bake for another 5 minutes. Serve immediately.

HOMEMADE VEGGIE CHIPS (NO OIL!)

Steps:

• Preheat the oven to 200C/400F.
• Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
• Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
• Remove from the oven and allow to cool for a few minutes before eating.

VEGAN ZUCCHINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
• Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
• Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.