Side Items

Baked Vegan Eggplant and Zucchini Chips is for Side Dish.

Baked Vegan Eggplant and Zucchini Chips takes 10 minutes to prepare.

Baked Vegan Eggplant and Zucchini Chips takes 30 minutes to cook.

Baked Vegan Eggplant and Zucchini Chips makes 6 servings.

The ingredients for Baked Vegan Eggplant and Zucchini Chips are:

1 pound small eggplant
1 pound zucchini
Salt, to taste
1/2 cup vegan mayonnaise
1 to 1/2 cups panko bread crumbs
2 to 1/2 teaspoons dried oregano
1 teaspoon dried rosemary, crumbled
Olive oil cooking spray

Here is how you make Baked Vegan Eggplant and Zucchini Chips:

Instructions1.Preheat oven to 400 degrees and lightly oil two large baking sheets. Slice eggplant and zucchini into 1/8-inch, diagonal slices and lightly sprinkle with salt. Arrange on paper towels and let sit for about 30 minutes, and blot off any excess moisture.2.In a shallow bowl, beat vegan mayonnaise with a fork until smooth. In a small baking dish, combine panko crumbs, oregano, and rosemary.3.Take a slice of eggplant or zucchini and coat both sides with a thin layer of mayonnaise. Dredge each slice generously with herbed panko, and then place in a single layer on baking sheets. Spray with olive oil and bake for 10 minutes, then flip each piece over, spray with more oil, and bake for an additional 15 minutes until panko is golden and crisp. Move to serving platter and serve hot veggie chips immediately.4.serves 6.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user FRANKLYAMUSED.

The nutritional information for Baked Vegan Eggplant and Zucchini Chips is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.5

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 178.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 3.8 g
• Protein: 2.9 g

The dietary needs meet for Baked Vegan Eggplant and Zucchini Chips is Vegan