My Gluten-Free Vegan Oven-Baked Zucchini Chips are a great alternative to chips or other unhealthy, processed snacks and are not only vegan but gluten-free, grain-free, flourless and oil-free with only 7 ingredients!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- Oven-Baked Snack - Oil-Free and Not Fried!
- 100% Gluten-Free and Vegan - No Eggs, Cheese or White Flour!
- Made with Only 7 Clean Ingredients!
Not only can you make this in the shape of chips as shown, but also as Oven-Baked Zucchini Fries by cutting them into long strips instead.
They're really addictive and have a spicy, cheesy taste to them.
This easy, healthy snack is vegan, gluten-free, dairy-free, egg-free, grain-free, flourless, oil-free, low-carb (4 net carbs) and paleo-friendly.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the healthy ingredients I used to make this recipe. Try to use organic if possible.
- Zucchini
- Homemade Almond Milk
- Almond Flour
- Nutritional Yeast
- Ground Garlic Powder
- Ground Cayenne Pepper
- Himalayan Pink Salt
That's it! My Vegan Oven Baked Zucchini Chips are so easy to make!
Frequently Asked Questions
You may have a little seasoning left over depending how many zucchini slices you ended up with but it's all good!
You can use the leftover seasoning for other veggies you may have on hand:
1. More Zucchini Chips or Oven-Baked Zucchini Fries
2. Oven-Baked Green Tomatoes
3. Oven Baked Okra Bites
4. Oven-Baked Mushrooms
Or you can save it in an air-tight BPA-free container for whenever you need a little "cheesy" topping!
Sometimes I like to just eat them plain, but other times I like to make a healthy vegan dip to go with them.
Here are my favorites:
1. Smoked Paprika Habanero Sauce
2. Creamy Vegan Cilantro and Lime Tahini Sauce
Yes! My instructions are to dip each zucchini slice in the milk and then the breading - one at a time.
However, if you are in a hurry, you can put multiple 5-6 (or as many that can fit into your bowl!) in the milk at the same time and then put them all into the breading at the same time.
Just make sure you toss them around well enough that the zucchini slices are completely covered on both sides.
Yes! They are 100% gluten-free and vegan.
Some traditional zucchini chip recipes are made with regular breadcrumbs and Parmesan cheese making them non-vegan and non-gluten-free.
They are also made with oil and my recipe is 100% oil-free!
No! Traditional zucchini chip recipes use some type of oil such as olive oil; however, my healthy recipe is 100% oil-free!
If you don't have any non-dairy milk on hand, you can substitute it with "aquafaba", which is the liquid that's inside a can of chickpeas.
Simply drain it from the can and substitute it for the non-dairy milk. It's tasteless and the seasoning coating will stick to it well.
The next time you make something with chickpeas, drain the liquid and store it in an air-tight BPA-free container or Mason jar to freeze so you will always have some on hand when you need it.
Not really...the zucchini is somewhat soft on the inside, and the outside coating doesn't really get "crispy" like a traditional potato chip, but "golden".
You won't miss the "crispy" factor once you taste the seasoned breading!
Top Tip
These zucchini chips are served best hot, straight from the oven because they will get soft once they cool off.
Karielyn's Expert Tips + Ingredient Substitutions
Zucchini: I used (2) zucchinis that were approximately 7-inches in length. I cut them into ¼-inch slices that were approximately 2-inches in diameter (some pieces towards the ends of the zucchini were a little smaller). I was able to get approximately 60 slices for the recipe.
I sliced the zucchini with the skin on but you can remove it if you prefer. If you leave the skin on, make sure to wash the zucchini well before using it. I like to use Branch Basics to clean my veggies.
Homemade Almond Milk: This can easily be substituted with your favorite non-dairy milk. However, I would not suggest a flavored or sweetened non-dairy milk since this is a savory recipe, and it wouldn't mix well with the garlic flavoring.
Another substitution for non-dairy milk is "aquafaba". If you're making something with chickpeas, drain the clear liquid in the can and use that instead of non-dairy milk.
Almond Flour: I used this instead of traditional white flour that is used in breading, so it makes this recipe 100% gluten-free. I haven't tested the recipe with any other gluten-free flours.
Nutritional Yeast: This vegan ingredient is used to give them zucchini chips a "cheesy" flavor. Although I don't do this every single time I make these, you can grind the large flake nutritional yeast in a coffee grinder to give it a fine "Parmesan Cheese" texture if you prefer. Sometimes I just use the large flake and skip this step.
Cayenne Pepper: I like mine extra spicy, so I add a little extra cayenne to my mixture but feel free to just adjust the amount to your preference or even omit it.
Garlic Powder: Some recipes are better with fresh crushed garlic instead of garlic powder, but this is not one of them. Fresh garlic would not mix well with the seasoning mix so use garlic powder.
Himalayan Pink Salt: This is my salt of preference, however, feel free to substitute with sea salt.
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Gluten-Free Vegan Oven-Baked Zucchini Chips
Ingredients
For the zucchini:
- 2 large organic zucchini
- ½ cup homemade almond milk (or unsweetened non-dairy milk)
For the seasoning:
- ½ cup almond flour
- ½ cup nutritional yeast
- ½ teaspoon organic ground garlic powder
- ¼ - ½ teaspoon organic ground cayenne pepper
- ¼ - ½ teaspoon Himalayan pink salt
Instructions
- Preheat oven to 425 degrees.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the seasoning:
- Add all ingredients for the seasoning to a small mixing bowl and stir until combined. Adjust seasonings to your preference. Set aside.
Prepare the zucchini:
- Wash and dry the zucchini then slice into ¼-inch slices.
Assemble:
- Start an "assembly line" with three bowls: one for the sliced zucchini, a second for the almond milk and a third with the seasoning mix. Have a cookie sheet ready, lined with parchment paper at the end.
- Dip each slice of zucchini in the bowl of almond milk, then the bowl of seasoning mix (flipping it over to cover both sides) and then place onto the baking pan.
- Repeat this step for all the zucchini slices.
- Bake at 425 degrees for approximately 15-20 minutes, or until golden brown.
- Best served hot from the oven.
- Enjoy!
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Zucchini Recipes
- Raw Zucchini Hummus
- Vegan Flourless Zucchini Brownies
- Lemon Dill Zucchini Chips
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Syd says
This turned out surprisingly well.!
I made another batch the next day too
I added more garlic powder than listed
And didn't have almond flour, used cassava flour.
Thicker cut tasted better than a thin cut I did the second time
Karielyn Tillman says
Hi Syd! I'm so glad to hear you liked the recipe and I love that you were able to make a successful substitution with cassava flour! Thank you for trying out my recipe and for taking the time to let me know you enjoyed it...I sincerely appreciate it! Karielyn 🙂
Megan says
Just tried these now and they were very tasty! I didn't have any gf flour so I just omitted it, and it was still great with just the nutritional yeast. I also lined the pan with aluminum foil, and did it in a toaster oven.
Thanks for the nice recipe! Yum. Bonus that it's oil free.
Karielyn Tillman says
Hi there Megan! I'm so glad to hear that you enjoyed them and had success in the toaster oven!
Thanks so much for trying out my recipe and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Lucy says
These were great! My mom loved them! They're definitely a new staple for us. Thanks so much.
Karielyn says
Hi there Lucy! I'm so glad to hear you enjoyed the recipe! Thanks for trying it out and letting me know you liked it...I really appreciate it 🙂
Annmarie says
Hi there,
I'd love to try this Zucchini Chips recipe. I noticed it called for bread crumbs. I am just starting with a Gluten Free diet. Do you know how I could do this gluten free?
Thanks for any help,
Annmarie
Karielyn says
Hi Annmarie! I actually was just getting ready to revise/update this recipe because in the time since I posted this recipe, I have also been trying to do gluten-free.
I just posted a recipe for Healthy Oven Baked Green Tomatoes yesterday using almond flour and homemade almond milk instead of breadcrumbs and coconut oil.
I also have some fresh zucchini, so today I will try it with the gluten-free ingredients to make sure it works. I'll update the post and recipe today if it comes out good.
And that's what I'll be using going forward because it was really good with the green tomatoes.
Thanks for the question and hopefully I'll have some good news soon 😉
Karielyn says
Hi Annmarie! Ok, I re-made them with the almond milk/almond flour combo and they were great!
I just updated the recipe and photos and they are now vegan, gluten-free, grain-free and flourless.
I hope you enjoy them if you decide to make them 😉