Crunchy baked zucchini chips14

Posted on January 20, 2014 by ChristieSnacks & Starters, Vegetarian


Who says chips can’t be healthy?

Think outside the potato square today and make yourself a crunchy snack that is not only delicious, but a big ol’ serve of green veggies too.

Afterwards, pat yourself on the back and grin like a cheshire cat. OK, maybe you’re not a drama queen like me, but you can certainly feel good about yourself!


I’ve used panko Japanese breadcrumbs to make them super crispy, but feel free to substitute any that you have to hand.

I usually whizz up the end bits of bread loaves in my food processor and put them into a resealable plastic bag in the freezer. I just keep filling it up as I make them and then use them straight from the freezer – so easy and they stay fresh for ages!

I’ve served this with natural yoghurt for dipping, but to make it completely dairy free try serving with tahini, hummus, chilli sauce or coconut yoghurt. They don’t even really need a dipping sauce, just pop ’em in your mouth.

What I love most about these is the contrast between the crunchy coating and soft, squishy zucchini centre. It’s juicy and crispy in one delicious morsel.

So, will you give healthy chips a go? And do you have a fun way to get more greens into your diet? Please don’t say smoothies! I’m over it!!

Christie x

Crunchy baked zucchini chips

serves 4 as a side dish or snack

2 eggs
60ml (1/4 cup) Vitasoy Original Soymilk
100g panko breadcrumbs
4 medium zucchini
1 tablespoon lemon zest
60ml (1/4 cup) coconut oil, melted
lemon wedges and natural yoghurt, to serve (optional)

1. Heat the oven to 200C. Whisk together the eggs and soymilk in a wide shallow bowl. Season with salt and pepper.

2. Place the panko breadcrumbs and lemon zest in another wide shallow bowl and stir to combine.

3. Slice the zucchini into thin discs. Dip each ‘chip’ in the egg mixture and then the breadcrumb mixture and place onto a baking tray lined with non-stick paper.

4. Brush or drizzle with coconut oil and cook for 15 minutes until golden. Flip and brush or drizzle with a little more oil and cook for a further 5 minutes. Serve immediately with lemon wedges and yoghurt for dipping, if you like.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit

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