Baked Zucchini Crisps

These vegan baked zucchini crisps are perfect hot from the oven; crisp on the outside and juicy in the middle.

I love a good crispy snack and these baked zucchini crisps check so many boxes for me. They are perfect vehicles for my favourite dips, but they are amazing on their own too.

These are a relatively healthy snack. A tasty serving of veggies and they are baked, not fried. They are sure to be a crowd pleaser!

Baked Zucchini Recipe Tips

• The easiest way to prevent soggy zucchini is to lay out your zucchini rounds on some paper towels and sprinkle some salt over them on both sides. Let your zucchini sweat for a few minutes to draw out the moisture.
• If you want your zucchini chips perfectly golden and crisp, drizzle them lightly with oil prior to baking.
• Don’t crowd the zucchini on your baking sheet! Space your zucchini out on your baking sheet, or use multiple baking sheets. When you crowd your zucchini you end up steaming them and they won’t get nice and crispy.
• I would advice flipping your zucchini over halfway through cooking to get them really nice and crisp.

What to Serve with Baked Crispy Zucchini

Baked crispy zucchini goes really well with dipping sauces. I love them with hummus personally but they are really great with Baba Ganoush, marina, chipotle mayo, tsatsiki, and other favourite dips.

Eat them straight out of the oven when they are hot and crispy on their own too!

Can I Make Baked Zucchini Crisps Ahead of Time?

The zucchini rounds can be breaded ahead of time and refrigerated until ready to be baked and served.

Alternatively you could bake and freeze or refrigerate and then heat again carefully when ready to serve.

How to Store Zucchini Crisps

You can store your zucchini crisps in an airtight container in the refrigerator for up to weeks. To freeze, place in an airtight container and store for up to 3 months.

Reheat them in the oven at 350 F until crispy.

How to make Non-Vegan Zucchini Crisps

This is a vegan recipe for Zucchini crisps but it is so easy to adjust for what you might have on hand in your pantry if you don’t require a vegan recipe.

Read on below for the swaps you can make to make this yummy snack if you don’t care if it is vegan or not.

About the Ingredients for Crispy Zucchini Rounds

Zucchinis – 2 large, fresh zucchinis,

Chickpea Eggs – You could also use flax eggs here if sticking with a vegan snack. If vegan is not a requirement, just replace with actual eggs.

Nutritional Yeast – This is a replacement for Parmesan cheese, it adds some yummy umami. If vegan isn’t a priority, you can definitely use grated parmesan cheese instead.

Breadcrumbs – Plain dried breadcrumbs.

Paprika – Smoked Paprika

Oil – Extra virgin olive oil

Looking for more Zucchini Recipes?

If you love these baked zucchini crisps, try cooking zucchini in one of these recipes:

These homemade chocolate zucchini muffins are as delicious as they are healthy and oh, so easy to make.

This clean eating recipe for Dark Chocolate Zucchini Brownies is an easy way to enjoy a special chocolate treat without having to feel any guilt.

This homemade low carb chicken soup is loaded with fresh vegetables and chicken, it’s a keto chicken soup the whole family can enjoy.

How to Make Baked Zucchini Crisps

Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:

• 2 larges Zucchinis
• 2 Chickpea eggs (2 tbsp chickpea flour + 5 tbsp water)
• 1 tbsp nutritional yeast
• ½ – ¾ Breadcrumbs
• ½ tsp smoked paprika
• 1 tbsp olive oil
• ½ tsp salt

Directions:

1. Preheat the oven to 375 degrees F. Drizzle a tbsp of olive oil in a baking sheet.  Set aside.

2. Chop zucchini in ½ inch slices. Set aside.

3. Prepare the chickpea egg by whisking chickpea flour with water. Add nutritional yeast, salt  and smoked paprika

4. Dip zucchini into chickpea eggs and then coat them with breadcrumbs.

5. Place zucchini onto the prepared baking sheet. Place it into oven and bake for 20 minutes, or until golden brown and crisp.

6. Serve immediately.