- 2 zucchini, sliced 1/2 inch thick
- 3/4 cup bread crumbs (make sure they're vegan)
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp seasoned salt
- about 1/3 cup soy milk
In a large bowl, combine bread crumbs, Italian seasoning, garlic power, onion powder and seasoned salt. Place the soymilk in a separate small bowl.
Gently dip each slice of zucchini into the soy milk, then coat well with breadcrumb mix. Arrange breaded zucchini slices on a single layer on baking tray, then bake for 5-10 minutes, or until lightly crisped. Turn zucchini chips over, then bake for another 5 minutes.