We’ve taken the pure goodness of eggplant and zucchini, sliced them skinny, and baked them to crispy perfection. The consequence? A healthful snack that’s not solely irresistibly crunchy, but in addition utterly plant-based.
What you want:
1 pound small eggplant
1 pound zucchini
Salt, to style
1/2 cup vegan mayonnaise
1½ cups panko bread crumbs
2½ teaspoons dried oregano
1 teaspoon dried rosemary, crumbled
Olive oil cooking spray
What you do:
1. Preheat oven to 400 levels and flippantly oil two massive baking sheets. Slice eggplant and zucchini into 1/8-inch, diagonal slices and flippantly sprinkle with salt. Organize on paper towels and let sit for about half-hour, and blot off any extra moisture.
2. In a shallow bowl, beat vegan mayonnaise with a fork till clean. In a small baking dish, mix panko crumbs, oregano, and rosemary.
3. Take a slice of eggplant or zucchini and coat each side with a skinny layer of mayonnaise. Dredge every slice generously with herbed panko, after which place in a single layer on baking sheets. Spray with olive oil and bake for 10 minutes, then flip every bit over, spray with extra oil, and bake for a further quarter-hour till panko is golden and crisp. Transfer to serving platter and serve sizzling veggie chips instantly with Skordalia.