Using our cracker crumbs is a total game-changer for quick snacks. Since they are already perfectly seasoned, you don't need a long list of spices to make something sharable and delicious. These zucchini chips are one of my absolute favourites for last-minute entertaining!
What You’ll Need
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Baking sheet (or two, lined with parchment paper)
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Pastry brush
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Two small bowls (for oil and crumbs)
Ingredients
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1 fresh organic zucchini (sliced into 1/8" rounds)
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Avocado oil for brushing (olive or canola works too)
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1/2 cup Jenny Marie’s Cracker Crumbs (add more as needed)
How It’s Done
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Preheat: Set your oven to 375°F and line your baking sheets with parchment paper.
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Slice: Cut the zucchini into consistent 1/8" slices. Keeping them thin ensures they crisp up properly.
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Prep your Bowls: Pour about 1/4 cup of oil into one bowl and your cracker crumbs into another.
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Coat: Brush each zucchini slice with oil, then press it firmly into the cracker crumbs, flipping to coat both sides.
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Arrange: Place the slices in a single layer on your baking sheet.
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Bake: Pop them in the oven for 10 minutes.
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Flip: Carefully flip each chip and bake for another 7–10 minutes, or until they are a beautiful golden brown.
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Cool: Remove from the oven and allow them to cool slightly—this helps them reach maximum crunch!
Bonus: Vegan Creamy Garlic Dip
While your chips are cooling, whisk up this zesty dip. It’s the perfect cool companion to the warm, savoury chips.
Ingredients
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1/2 cup Coconut Yogurt (We love the Yoggu! brand)
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3 cloves Garlic (minced)
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1 tbsp Lime juice
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Salt and pepper to taste
How It’s Done
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Combine: Place all ingredients in a small bowl.
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Whisk: Stir until fully combined and creamy. That’s it!
