Baked Vegan Eggplant and Zucchini Chips

Hannah Kaminsky

Baked Vegan Eggplant and Zucchini Chips

When coupled with herbed panko crumbs, a thin layer of vegan mayonnaise provides a flavorful coating for these zucchini and eggplant slices, resulting in perfectly crunchy “fried” chips.

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Serves: 4
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We’ve taken the natural goodness of eggplant and zucchini, sliced them thin, and baked them to crispy perfection. The result? A healthful snack that’s not only irresistibly crunchy, but also completely plant-based. 

What you need:

1 pound small eggplant
1 pound zucchini
Salt, to taste
1/2 cup vegan mayonnaise
1½ cups panko bread crumbs
2½ teaspoons dried oregano
1 teaspoon dried rosemary, crumbled
Olive oil cooking spray

What you do:

1. Preheat oven to 400 degrees and lightly oil two large baking sheets. Slice eggplant and zucchini into 1/8-inch, diagonal slices and lightly sprinkle with salt. Arrange on paper towels and let sit for about 30 minutes, and blot off any excess moisture.

2. In a shallow bowl, beat vegan mayonnaise with a fork until smooth. In a small baking dish, combine panko crumbs, oregano, and rosemary.

3. Take a slice of eggplant or zucchini and coat both sides with a thin layer of mayonnaise. Dredge each slice generously with herbed panko, and then place in a single layer on baking sheets. Spray with olive oil and bake for 10 minutes, then flip each piece over, spray with more oil, and bake for an additional 15 minutes until panko is golden and crisp. Move to serving platter and serve hot veggie chips immediately with Skordalia.

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