Ingredients:

  • 2 medium zucchini, ends trimmed (approximately 400g/14 oz)
  • 1/2 cup panko breadcrumbs (50g)
  • 1/4 cup nutritional yeast (20g)
  • 2 tablespoons all-purpose flour (20g), can use gluten-free blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons olive oil (30ml)
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes, drained (140g)
  • 1/4 cup unsweetened plant-based milk (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Preheat oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper. Thinly slice the zucchini using a mandoline or sharp knife (approximately 1/8 inch thick).
  2. In a large bowl, combine the panko breadcrumbs, nutritional yeast, all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Drizzle the olive oil over the zucchini slices. Toss to coat lightly. One at a time, dredge each zucchini slice in the breadcrumb mixture, pressing gently to adhere.
  4. Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, or until golden brown and crispy. Watch closely to prevent burning!
  5. While the zucchini chips are baking, combine all cashew dip ingredients in a food processor or blender. Blend until smooth and creamy, adding more plant-based milk if needed to reach desired consistency.
  6. Remove the zucchini chips from the oven and let them cool slightly. Serve warm with the herbed cashew dip.