These are so good, I could munch on them for days. Weeks. Months. Years. Mmmmmmm. I’ve made them three times in the past week. Yeah, you heard me! Don’t believe me? Try them for yourself! =)
I was inspired to make them from the Krunchers Kosher Dill Chips. If you don’t have all of the dry ingredients, don’t worry about it. Pretty much any of these seasonings will taste good on the chips!
1/4 cup of Panko breadcrumbs
1/4 cup of Nutritional Yeast or 1/4 cup of grated parmesan cheese for non-vegans
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1/4 teaspoon dill weed
1/8 teaspoon freshly ground black pepper
1/4 cup unsweetened almond milk
1 Zucchini cut into thin slices (1/8-inch thick)
Preheat the oven to 425 degrees F. Mix first eight ingredients in a medium bowl. Place milk in a shallow bowl. Dip the zucchini slices into the milk, then into the bread crumb mixture, coating each side. Place coated slices on a baking sheet covered in foil or non-stick spray (foil makes clean up quick and easy). Bake for 30 minutes, flipping slices over halfway, until they’re golden and crispy. Enjoy!