RECIPE: Raw “Breaded” Italian Zucchini Chips

If you follow me on Instagram, chances are you saw the teaser for these last week! This crispy little snack is super addictive like your favorite bag of chips, but without the oil or guilt. Willow and I couldn’t stop eating them right off the dehydrator trays – so they’re also kid-approved!

RECIPE: Raw "Breaded" Italian Zucchini Chips

They’re cheezy, zesty, and slightly buttery…and did I mention that they’re addicting? And hey, if you’ve got a picky eater, I promise the veggie taste goes completely undetected!

RECIPE: Raw "Breaded" Italian Zucchini Chips

RAW “BREADED” ITALIAN ZUCCHINI CHIPS

{raw, oil-free, vegan, gluten-free, soy-free}

What you Need:

  • Three small bowls, tongs, whisk, dehydrator.
  • 2 small-medium organic zucchinis
  • 1/4 cup unsweetened, homemade, raw almond milk (or your choice of plant-based milk)
  • 1 teaspoon coconut aminos*
  • 4 Tablespoons blanched almond flour*
  • 2 Tablespoons unfortified nutritional yeast*
  • 1 heaping teaspoon salt-free Italian seasoning
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon smoked paprika (optional)

* Can omit the coconut aminos and use a pinch of Himalayan salt in the breading instead.

* We use Honeyville’s blanched almond flour and buy it for a great deal at Costco. You can replace the almond flour and/or nutritional yeast with homemade (or store-bought) vegan Parmesan. You can find my recipe for a simple homemade Parmesan HERE (omit the nutritional yeast if you can’t have it). I have made it both ways, but prefer the almond flour-nutritional yeast combo as it provides a perfect “cheesy” flavor and the finely ground almond flour sticks to the zucchini really well.

RECIPE: Raw "Breaded" Italian Zucchini Chips

How To:

  1. Wash, peel, and thinly slice your zucchini. Set aside.
  2. In a small bowl, mix the milk and coconut aminos.
  3. In a second bowl, whisk together your dry ingredients; break up any clumps from the almond flour or Parmesan.
  4. Fill a third bowl with warm water.
  5. Using tongs (or fingers if you don’t mind getting a little messy), dip zucchini slices, one at a time, in the almond milk mixture. Tap any excess off and then dip it in the “breading” mixture to coat the slice evenly. Place the slice on a mesh dehydrator sheet and then dip your tongs in the warm water to remove any excess breading. Tap excess water off and repeat this process until all the slices are coated. I highly recommend whisking the “breading” after every few slices to break up any clumps.
  6. Place trays in the dehydrator and set it at 115° for 8-12 hours. Times will vary depending on thickness of zucchini slices or how much “breading” you used. You’re looking for a crispy texture.
  7. Store any chips that you don’t eat in a glass jar with a lid….but be warned…you will most likely just eat them right off the tray!

I realize that the process to make these can be a bit time consuming with dipping each individual slice in the breading, but this ensures that they’re evenly coated…you can thank my perfectionist tendencies for that! You could try throwing the breading ingredients in a Ziploc bag and shaking the slices in there, but I cannot vouch for the results. If you make these, please let me know! Come back and leave me some feedback or tag me on Instagram 🙂

UPDATE!! My best friend gave this recipe a try using the oven and my suggestion to use aquafaba. She omitted the almond milk and used just aquafaba (and breading recipe) and baked it at 175° F for 30 minutes and then at 400° for another 30 minutes. Oven times will vary depending on how thin you slice the zucchini. She recommends checking on them after 15 minutes. Thanks, Jen!! xo

RECIPE: Raw "Breaded" Italian Zucchini Chips

RECIPE: Raw "Breaded" Italian Zucchini Chips

RECIPE: Raw "Breaded" Italian Zucchini Chips

Thank you for stopping by!

❤