How do I make zucchini crispy?

Salt and dry your slices before breading. Bake on a rack at high heat and use a light mist of oil.

How to make zucchini fries low carb?

Swap breadcrumbs for almond flour or pork rinds. Avoid sugary dips.

Keep the slices dry, don’t overcrowd the pan, and fry quickly in hot oil.

Bake on a wire rack at 425°F, flip halfway, and broil the last 2 minutes.

Crispy on the outside, tender inside – these baked vegan zucchini fries are the ultimate healthy snack or side dish with a flavorful crunchy coating.

Scale

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Spray lightly with cooking oil.
Cut zucchini into fry-sized sticks, about ½ inch thick.
In a bowl, whisk together the plant milk, flour, mustard, and salt to form a smooth batter.
In another bowl, combine panko breadcrumbs, nutritional yeast, seasoning salt, Italian seasoning, granulated onion, granulated garlic, and chili powder.
Dip each zucchini stick into the batter, then roll in breadcrumb mixture to coat thoroughly.
Place coated zucchini sticks on the prepared baking sheet. Spray tops lightly with cooking oil.
Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through for even baking.
Serve hot with vegan ranch or warm marinara sauce for dipping.

Make sure your zucchini are firm for best texture and avoid overcrowding the pan to ensure crispiness.

Keywords: zucchini fries, vegan, baked, crispy, healthy snack