Gluten Free Zucchini Chips

Zucchini Chips


  • 2 cups of organic zucchini, sliced thin

  • 1/4 cup coconut or almond milk

  • 1/4 cup gluten free bread crumbs (plain or seasoned)

  • 1/2 teaspoon of sea salt (or Himalayan salt)

  • 3 tablespoons of grated or shredded parmesan (optional)


  • Preheat oven to 425

  • Pour coconut/almond milk into one bowl and the bread crumbs into another

  • Add your own seasoning if you bought plain bread crumbs and cheese if you prefer into the gluten free bread crumbs and mix well

  • Dip sliced zucchini into milk then into bread crumbs and lay on a baking sheet with parchment paper.

  • Repeat until all zucchini are battered

  • Bake for 30 minutes or until brown/crispy


  • If you wish to season plain, gluten free breadcrumbs: dried Italian seasoning, granulated garlic, garlic powder, fresh thyme, sage or parsley are great options!

*Always use organic, local and natural ingredients whenever possible.

With Joy,


hudson valley, new york

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