Food & Drink Magazine

For The Love Of Chips!

By Yonni @vegandthecity
Is there anyone who doesn't love chips?  Potato, veggie, bbq, salt & vinegar, corn...the list goes on and there's literally something for everyone.  But what about a healthier alternative to these highly processed snackables?
Just last night my neighbors and I were talking about these zucchini chips they make with a yogurt dip.  They sounded great, minus the yogurt, so I was wondering how they'd be with a soy plain yogurt as the alternative.
Today, as I was leaving my lunch appointment, I got my latest issue of VegNews and what was the recipe?  Yup ~ vegan eggplant and zucchini chips!
You need:
1 lb small eggplant
1 lb zucchini
1/2 c vegan mayonnaise (I prefer the grapeseed kind)
2 1/2 c panko bread crumbs
2 1/2 tsp dried oregano
1 tsp dried, crushed rosemary
1.  Preheat oven to 400 degrees and lightly oil 2 large baking sheets.  Slice eggplant and zucchini into 1/4 inch diagonal slices and lightly sprinkle with salt.  Arrange on paper towels and let sit for about 30 minutes and blot off any excess moisture.
2.  In a shallow bowl beat vegan mayonnaise with a fork until smooth.  In a small baking dish, combine panko, oregano and rosemary.
3.  Take a slice of eggplant or zucchini and coat both sides with a thin layer of the mayonnaise.  Dredge each slice generously with the herbed panko, and then place in a single layer on baking sheets.  Spray with olive oil and bake for 10 minutes until panko is golden and crisp.  Move to serving platter and serve hot veggie chips immediately (they recommend doing so with Skordalia, a Greek whipped potato dip) on the side.

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