5.0 from 3 votes
Vegan Oven Fried Parmesan Zucchini Crisps
Savory, healthy, and crispy vegan parmesan oven fried zucchini crisps. Low calorie and delicious!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings
Calories: 145 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
Notes
- Store in an airtight container in the refrigerator for up to 4 days. Crisp up in the oven.
- Freeze in a freezer safe container for up to 3 months. Reheat in a 350 F (176 C) oven.
- Nutrition Disclaimer
Nutrition Information
Serving
80g
Calories
145kcal
(7%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
4mg
(1%)
Sodium
2858mg
(119%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
106IU
(2%)
Vitamin C
4mg
(4%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 145
% Daily Value*
| Serving | 80g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 2858mg | 119% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.