Baked Zucchini Chips With Shredded Coconut Recipe

Baked Zucchini Chips With Shredded Coconut (Low Carb and Vegan)-5

5 from 3 votes

Baked Zucchini Chips With Shredded Coconut Recipe

You can make these oven baked zucchini chips in under 30 minutes. It takes just 5 minutes to prep and 25 to bake. They are vegan, healthy, flavorful and incredibly delish.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 237kcal

Author Mihaela

Ingredients

1 large zucchini sliced thin (a mandolin works well)
1/4 cup (60ml) coconut milk more if needed
½ cup (35g) shredded unsweetened coconut flakes
Sea salt and pepper to taste

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Instructions

Preheat the oven to 365F / 185C
Place the shredded coconut and milk in separate bowls. Take a slice of zucchini, dip it in milk and then in coconut (roll it a bit so the flakes would stick).
Place each coated slice on a baking sheet. Sprinkle with salt and pepper.
Bake for about 15 minutes, then flip them on the other side and cook for an additional 8-10 minutes. Keep an eye on them because they can get burned quite easily.
After baking, let them cool in the tray then serve with your favorite dipping sauce.

Video

Notes

*Please read the tips in the article before making this recipe

Nutrition