These panko-crusted vegetable chips are the perfect movie snack! They're light and crunchy and should you want a little extra flavor, you can even add your favorite herbs and spices to the mix. Serve with your favorite chip dip, or enjoy them as is. You might want to double the recipe, though — these will disappear fast.
Panko-Crusted Zucchini Chips [Vegan]
Serves
2
Ingredients
- 1 zucchini, sliced thinly
- 2 cups non-dairy milk
- Panko
- 2 cups flour
- Oil, for frying
Preparation
- Pour flour in a plastic bag and panko bread crumbs in another. Pour the milk in a bowl. Dip the zucchini slices in the milk and then transfer to the bag with flour. Shake until covered in flour, then dip them in the milk again, and finally, put them in the bag with the panko and shake until covered in bread crumbs.
- Heat a skillet with oil and fry the zucchini chips until golden, about 3 minutes on each side. Lower the heat if they brown too quickly. Let dry on some kitchen towels and serve as they are or with a dipping sauce.
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Zucchini
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Nutritional Information
Total Calories: 1128| Total Carbs: 220g | Total Fat: 20g | Total Protein: 59g | Total Sodium: 380mg | Total Sugar: 7g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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About The Author
Sofia Von Porat
See My RecipesSofia is a plant-based cookbook author, entrepreneur, and foodie from Sweden with a passion for travel.
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