Gluten-Free Vegan Oven-Baked Zucchini Chips

5 from 3 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: servings

Calories: 89kcal

Author: Karielyn Tillman

Equipment

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!

Notes

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.

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.

Serving Size: This recipe will make approximately (60) zucchini slices. Nutritional information is for (10) slices which is (1) serving.

Nutrition