Crunchy Baked Zucchini Chips

Who says chips can't be healthy? Think outside the potato square and make yourself a crunchy snack that is also a delicious serve of green veggies. Panko breadcrumbs are super crispy Japanese style breadcrumbs, but feel free to substitute any that you have to hand.

prep time
cooking time
Recipe by Christie Connelly


2 eggs

60ml (1/4 cup) Vitasoy Original Soy Milk*

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)

* Any of the Vitasoy range of unflavoured plant milks can be substituted.


  1. Heat the oven to 200C. Whisk together the eggs and soy milk 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 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.