baked zucchini chips 

Adapted from Love and Lemons

Ingredients:

¼ cup Just Egg, plant-based egg substitute 
½ cup panko breadcrumbs
½ cup flour
¼ cup Vegan Parmesan
½ teaspoon sea salt
Freshly ground black pepper
2 medium zucchini, sliced into 1⁄4 inch rounds 

Extra-virgin olive oil, for drizzling
Romesco sauce or Ranch dressing for serving 

Directions:

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the egg substitute in a rimmed dish. In another rimmed dish, combine the panko, flour, vegan Parmesan, salt, and several grinds of pepper. 

Dip the zucchini slices into the egg substitute and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown. 

Serve immediately while they're still hot (they’ll become less crispy as they sit). 

Serve with a dipping sauce, if desired. 

Serves 4