Crispy Baked Vegan Zucchini Chips with Herbed Cashew Dip

Recipe Introduction

Fancy a guilt-free snack? Ever thought courgette could be this good? I'm talking about Vegan Zucchini Chips ! Seriously, these are addictive.

Quick Hook: Crispy, Healthy Goodness

What if you could snack without the guilt? This recipe for Vegan Zucchini Chips delivers crispy, flavourful goodness. It's like posh crisps, but, honestly, way healthier. It hits all the right spots!

Brief Overview: Simple, Delicious, and Vegan

Originally, courgette chips were probably a way to use up extra courgettes from the garden. Now they are a healthy alternative to potato chips! This vegan zucchini chips recipe is easy.

It takes about 45- 50 minutes, and makes 4 servings. Perfect for a snack!

Main Benefits: Healthy Snacking, Anytime

One of the best things? These Vegan Zucchini Chips are packed with nutrients. Zucchini is low in calories and high in vitamin C.

This is a perfect for watching the telly. But what really makes them special is the crunch, and the herbed cashew dip.

.. Oh my gosh, it's divine. Makes you want to lick the bowl clean!

Ready to get started? First, you will need zucchini!

What You'll Need: Ingredients for the Perfect Vegan Munchies

Okay, so let's gather the bits and bobs for these baked zucchini crisps. You'll need a couple of medium zucchini.

We will coat them with panko and nutritional yeast. And don't forget the spices! Garlic powder, onion powder, and smoked paprika are key!

Crafting Your Dip: Cashew Cream Perfection

Now, about that amazing dip. Raw cashews are the star here, soaked for extra creaminess. Plant-based milk, lemon juice, and fresh herbs make it zing.

Honestly, this cashew dip is so good. You'll want to put it on everything . It makes this a great Vegan appetizer recipe .

Crispy Baked Vegan Zucchini Chips with Herbed Cashew Dip Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4

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:

• 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).
• In a large bowl, combine the panko breadcrumbs, nutritional yeast, all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
• 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.
• 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!
• 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.
• Remove the zucchini chips from the oven and let them cool slightly. Serve warm with the herbed cashew dip.

Nutrition Facts

Calories:250

Fat:15g

Fiber:5g

Recipe Info

Category:Snack

Cuisine:Vegan

Ingredients & Equipment for Fab Vegan Zucchini Chips

Right, let's talk bits and bobs. To make these Vegan Zucchini Chips , you'll need some key ingredients and a few bits of kit.

Don't worry; it's all pretty basic stuff. Honestly, you probably have most of it already!

Main Ingredients for Proper Courgette Chips Vegan

Okay, pay attention now. We're talking about measurements. You'll need:

• 2 medium zucchini (that’s about 400g/14 oz ). Make sure they’re firm, not soft and squishy. I hate squishy zucchini!
• 1/2 cup (50g) panko breadcrumbs. Look for ones that are nice and coarse.
• 1/4 cup (20g) nutritional yeast. This gives it that cheesy flavor we all love.
• 2 tablespoons (20g) all-purpose flour. Use a gluten-free one if you want Vegan Zucchini Sticks gluten-free.
• 1 teaspoon garlic powder, 1 teaspoon onion powder. Don't skimp on these!
• 1/2 teaspoon smoked paprika – this adds a lovely depth.
• 1/4 teaspoon each of salt and pepper, or to taste, innit.
• 2 tablespoons (30ml) olive oil – extra virgin is best.

These are for making the actual Baked zucchini crisps .

For the dip, you'll need:

• 1 cup (140g) raw cashews, soaked. Soaking is key!
• 1/4 cup (60ml) unsweetened plant-based milk. Almond or soy works a treat.
• 2 tablespoons (30ml) lemon juice – fresh is always best.
• 1 tablespoon each of chopped fresh chives and parsley.
• 1/2 teaspoon garlic powder.
• 1/4 teaspoon each of salt and pepper, or to taste.

Seasoning Notes: Spice It Up!

Smoked paprika is your friend! It adds a fantastic smoky flavor. Feel free to chuck in a pinch of cayenne pepper for a bit of a kick! The secret here is finding the perfect balance of savory and subtly sweet.

Nutritional yeast is crucial. It gives that cheesy flavor without any actual cheese. Experiment. It's what I always do. You know?

If you don't have panko, regular breadcrumbs will do. Panko just gives extra crunch, which we like! I personally think it is super important for Crispy zucchini recipe vegan .

Equipment Needed: Keep It Simple

Right, you don't need a fancy kitchen to nail this Vegan Zucchini Chips Recipe . All you really need is:

• A mandoline or very sharp knife. Watch your fingers, yeah?
• Two large bowls.
• A baking sheet.
• Parchment paper or a silicone baking mat. Makes cleanup a breeze.
• A food processor or high-speed blender for the cashew dip. If you don't have one, you can use a hand blender, but it might take a bit longer to get it super smooth.

That's it! Nothing too scary. Now you're armed and ready to make some killer Healthy vegan snacks ! Who knew Vegan Baked Zucchini Fries could be this simple? I will serve these as a Vegan appetizer recipes next time!.

Right then, let's get cracking on these Vegan Zucchini Chips ! Forget the dodgy, greasy crisps down at the chippy. We're going gourmet, but still dead easy.

Getting Prepped for Champion Vegan Zucchini Chips

Honestly, the prep is key. It's all about getting your ducks in a row. Essential mise en place means having all your ingredients measured and ready to go.

Thinly slice your zucchinis like a pro using a mandoline.

For time-saving, measure all your spices into a small bowl. This stops you faffing about later. Safety first! Watch those fingers when slicing. I once nearly took a chunk out of mine!

Baking Crispy Zucchini Recipe Vegan Style: Step-by-Step

Time to get cooking! Here's how to nail these courgette chips vegan :

1. Heat your oven to 200° C ( 400° F/Gas Mark 6) . Line a baking sheet with parchment paper.
2. Mix 0.5 cup panko breadcrumbs, 0.25 cup nutritional yeast, 2 tablespoons flour, and spices in a bowl.
3. Drizzle 2 tablespoons olive oil over the sliced zucchini. Toss to coat.
4. Dip each slice into the breadcrumb mix. Make sure they are coated on each side.
5. Lay the slices in a single layer on the baking sheet.
6. Bake for 25- 30 minutes , flipping halfway. Look for that golden brown color.
7. Blend cashew dip ingredients until smooth and creamy.
8. Serve warm Baked zucchini crisps with cashew dip.

Top Tips for Vegan Baked Zucchini Fries Perfection

Here are a few tricks to elevate your Vegan Zucchini Chips Recipe :

• Ensure even cooking. The zucchini needs to be thin! A mandoline will be your best friend. Slicing them uniform is key.
• Don't overcrowd the baking sheet. Otherwise, they'll steam, not crisp. Bake in batches if you need to.
• Avoiding soggy chips. I've been there! Overcrowding will cause you soggy chips.

Fancy making them ahead? You can prep the breadcrumb mix a day before. Store it in an airtight container. This makes for a super quick assembly when you're ready to bake.

So good for vegan appetizer recipes .

Recipe Notes: Your Cheat Sheet to Vegan Zucchini Chip Perfection

Right, you're all fired up to make these Vegan Zucchini Chips , aren't you? Ace! Just a few extra nuggets of wisdom to make sure your baked zucchini crisps are bangin'.

Honestly, these are super simple, but a bit of foresight never hurts.

Serving 'Em Up Right

These aren’t just any old healthy vegan snacks . Think about presentation, yeah? Plating and presentation matter! I reckon piling them high on a rustic wooden board looks wicked.

A sprig of fresh rosemary adds a touch of class, you know ? For dipping? That herbed cashew dip is mint, obvs.

But they'd also be lovely with a dollop of red pepper hummus. Or, for the proper British vibe, a splodge of Branston Pickle! And a nice cool lemonade or ginger beer will always be amazing.

Storing Your Courgette Chips Vegan Treasures

Got leftovers? Lucky you!

• Fridge Time: Pop them in an airtight container and they'll be grand in the fridge for about 2-3 days.
• Freezing? Bit dicey: Freezing vegan zucchini sticks isn't ideal, if am being frank. They tend to go a bit soggy when thawed. Best eaten fresh, yeah?
• Reheating: To revive them, a quick blast in a hot oven ( 200° C, 400° F ) will crisp them up nicely. Avoid the microwave unless you fancy a soggy bottom! Honestly, the best way to reheat is in the oven.

Variations on a Theme

Fancy a bit of a twist? Sorted! I love these Vegan Baked Zucchini Fries for their versatility!

• Dietary Adaptations: Need these gluten-free? No worries! Just swap the panko for gluten-free breadcrumbs. Easy peasy. Also, substitute the flour with gluten-free flour.
• Seasonal Swaps: Aubergine also work quite nicely here and it's a great way to use seasonal ingredients.

Nutrition Nuggets

Let's be real, these are way healthier than grabbing a bag of greasy crisps. Each serving is about 250 calories.

You also get a good dose of fibre and some protein to keep you going. Nutritional yeast is a great source of B vitamins, too.

Think of these Crispy Zucchini Recipe Vegan chips as a delicious and sneaky way to get your veggies in.

So there you have it! All the tips and tricks to make these Vegan Zucchini Chips Recipe the star of your next snack attack.

Don't be afraid to experiment and have a bit of fun. Get in the kitchen and give these Vegan Panko creations a whirl.

They’re easy, tasty, and good for you... what more could you want?

Go on, get baking! These vegan appetizer recipes await!