Sometimes you just need something savory, crispy, hot, and salty. When that craving hits, don’t go running for a bag of potato chips or French fries. Those things won’t satisfy that craving like fresh from the oven homemade vegan oven fried parmesan zucchini crisps will. And, besides being outrageously good, these are so much better for you.
If you’ve been following Veganosity lately, then you know that my garden is producing country fair blue ribbon quality zucchini. Like this. And, you'd also know that I promised you that I’d share all of my favorite zuke recipes with you this month. Like this. But I have to say, these low calorie baked zucchini crisps have definitely jumped to the head of the class. You guys, these are quality snack quenchers.
Since my college son arrived home for the summer, potato chips have been a staple item on my grocery list. Do you know what that means to this salt lover? I find myself being pulled toward the snack cabinet every time I get within ten feet of it, and then I have to hold my hands out and push against that darn magnetic field that’s pulling me in. Until yesterday. Now I just give the finger to those high calorie, overly salted, empty calorie chips, because I can whip up a batch of healthy parmesan zucchini crisps in thirty minutes flat. Bam!
Zucchini season is in full swing right now, which means that you can find them in abundance at your local farmers market or grocery store. Or if you’re fortunate enough to grow your own, you can just step outside and pick some.
So what are you waiting for? Go and gather up some zucchini. I’ll wait right here until you’re back, and then we’ll get cooking.
Well that was fast. The savory and salty loving monster within me is starting to wake, so let’s get busy making some oven fried parmesan zucchini crisps.
First, you’ll need one large, or two medium zucchini. Wash, dry, and cut off the ends, then slice them into one quarter inch discs. Lay the discs on a sheet of paper towel and lightly sprinkle with salt. This will draw out the excess water and make your crisps crispier. Let the discs sit for about fifteen minutes.
While you’re waiting for the zucchini to purge its excess water, put the flour, milk, and breadcrumb mixture in seperate bowls.
Okay, now that the water has pooled on the surface of the zucchini, take a paper towel and pat the excess water away. Don’t be afraid to press into the discs, and you’ll probably need an extra towel if your zuke has a lot of water.
Now, dip the zucchini chips—one by one—in the flour and coat all sides, then dip them into the almond milk (I use Silk brand unsweetened original), and then press them into the bread crumb mixture until fully coated. Line the crisps up on a baking sheet and lightly spray olive oil on top. Flip and spray the other side. If you don’t have olive oil spray you can lightly dab the oil on with a pastry brush. Just be careful not to remove the bread crumb coating.
Sprinkle some vegan parmesan (I use Go Veggie brand) on top, and bake for seven minutes, then flip the crisps and bake for another seven to eight minutes, or until both sides are golden brown.
Remove your gorgeous and delicious vegan oven fried parmesan zucchini crisps from the oven and eat this yummy appetizer immediately. Serve them with a side of marinara sauce. If you can’t eat them immediately you’ll want to crisp them up in the oven again, because the longer they sit, the less crunchy (these won’t be crunchy all the way through like a potato chip) they’re going to be. That’s the nature of zucchini.
FYI: Zucchini is so good for you. A medium zuke is only thirty-three calories, it gives you fourteen percent of your daily allowance of calcium, fifty-eight percent of vitamin C, fifteen percent vitamin B-6, and seven percent of vitamin A.
Tell me:
Do you crave salty, savory food?
Have you ever had zucchini crisps?
Are you growing your own zucchini or are you off to buy some?
Do us a favor, we want to show the world that plant-based foods are delicious and exciting. So let's connect and share all of this awesomeness with the world. Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes
Vegan Oven Fried Parmesan Zucchini Crisps
Equipment
- 1 knife
- 1 Baking pan
- 1 Oven
Ingredients
- 1 large or 2 medium zucchini cut into ¼ inch discs
- 3 tablespoon ground sea salt
- 1 cup all-purpose flour
- 1 cup breadcrumbs, use gluten-free if you wish
- ½ cup vegan parmesan cheese (I use Go Veggie)
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 cup unsweetened almond milk
- Olive oil spray
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper
- Wash, dry, and cut off the ends of the zucchini, then slice them into one quarter inch discs. Lay the discs on a sheet of paper towel and lightly sprinkle with salt. This will draw out the excess water and make your crisps crispier. Let the discs sit for about fifteen minutes. Don't skip this part or the zucchini will be too watery and the breading won't stick.
- In a medium bowl whisk the breadcrumbs, vegan parmesan, garlic powder, Italian seasoning, and salt and pepper to taste until combined. Put the flour in a small bowl and the almond milk in another small bowl.
- Take a paper towel and pat the excess water off of the zucchini discs. Don’t be afraid to press into the discs, and you’ll probably need an extra towel if your zucchini has a lot of water.
- One by one, dip the discs into the flour, then the almond milk to coat both sides. Now press both sides of the zucchini into the breadcrumbs. Repeat with the rest of the breaded zucchini and evenly spread them out on the baking sheet.
- Bake for 15 minutes and flip and bake for another 10 minutes, or until golden brown and crispy.
Notes
Nutrition
Alyssa O'Mara says
This is a great recipe, I just made it for dinner. I used Panko crumbs. Any opinion on which is better-regular or panko crumbs?
Linda Meyer says
Hi Alyssa, thank you! We like both. Panko gives a bigger texture, which is great. There's no wrong choice. 🙂
Janet says
If I make this ahead can it be reheated and served? I’m looking to bring an appetizer to a friends house but need something that can be made ahead.
Linda Meyer says
Hi Janet, it should be fine as long as you reheat it in a hot oven so the breading crisps up. Happy 4th!
Michelle says
Where do we put the 3 Tbsp. of salt? Is that what we've sprinkled on the zucchini or does it go in the breading?
Linda Meyer says
Hi Michelle, the 3 tbsp of salt should be sprinkled on the raw zucchini to draw out the excess water. Then salt and pepper the breadcrumb mixture to suit your taste. 🙂
Michelle says
Will it taste the same with gluten free flour, in addition to gf bread crumbs?
Linda Meyer says
That depends on the GF flour that you use. I find that some gf flour can taste gritty, so it really depends on the flour. GF breadcrumbs won't make a difference in taste but they may change the texture.
ChiDerick says
The recipes aren't clear in the use of Flax egg. The initial description mentions mixing it into the bread crumbs, but the following ingredient list and recipe makes no mention of it.
Linda Meyer says
Hi! So sorry about the confusion, this is an older recipe and we've updated it to make it easier for our readers. We took the flax seed eggs out of the recipe. You'll only need to dip the zucchini in the flour, milk, and then breadcrumbs. We changed the text so it all makes sense now. Thank you so much for your comment.