These 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 too.
You could make them in the shape of chips as shown, or even as zucchini fries by cutting them into long strips instead.
They're really addictive and have a spicy, cheesy taste to them.
If you'd rather another zucchini chip alternative, try my Lemon Dill Zucchini Chips or if you'd rather another oven-baked snack, try my Healthy Oven-Baked Green Tomato or Gluten-Free Vegan Oven-Baked Okra Bites recipe.
And, if you'd like a healthy dip to go with them, pair it up with my Smoked Paprika Habanero Sauce or Creamy Vegan Cilantro and Lime Tahini Dressing.
This easy, healthy snack is vegan, gluten-free, dairy-free, egg-free, grain-free, flourless, oil-free and paleo-friendly.
Expert Tips + Ingredient Substitutions for Gluten-Free Vegan Oven-Baked Zucchini Chips
Tip #1: These are best served hot, straight from the oven and will get soft once they cool off.
Tip #2: I sliced the zucchini ~with~ the skin on but you can remove it if you prefer.
Tip #3: I like mine extra spicy so I add a little extra cayenne to my mixture but just adjust the amount to your preference.
Tip #4: 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.
Want More Healthy Gluten-Free Vegan Snack Recipes?
Check out these:
- Vegan Cheesy Baked Kale Chips
- Gluten-Free Vegan Oven-Baked Avocado Fries
- Oven-Baked Chipotle Jicama Fries with Creamy Cilantro Lime Sauce
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Oven Baked Zucchini Chips
Prep
Cook
Total
Yield 2 - 4 servings
Vegan / Gluten-Free / Dairy-Free / Egg-Free / Grain-Free / Flourless / Oil-Free / Paleo-Friendly
Ingredients
For the zucchini:
- 2 large organic zucchini
- 1/4 - 1/2 cup homemade almond milk (or unsweetened organic almond milk)
For the seasoning:
- 1/2 cup almond flour
- 1/2 cup nutritional yeast
- 1/2 teaspoon organic ground garlic powder
- 1/4 - 1/2 teaspoon Himalayan pink salt
- 1/4 - 1/2 teaspoon organic ground cayenne pepper
Instructions
Preheat oven to 425 degrees.
Prepare the seasoning:
- Add all ingredients for the seasoning to a small bowl and stir until combined. Adjust seasonings to your preference. Set aside.
Prepare the zucchini:
- Slice the zucchini in 1/4 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 baking pan 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!
Notes
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The recipe and photographs for "Gluten-Free Vegan Oven Baked Zucchini Chips" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
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 😉