Baked Vegan Eggplant and Zucchini Chips | VegNews
When coupled with herbed panko crumbs, a thin layer of vegan mayonnaise provides a flavorful coating for these zucchini and eggplant slices, resulting in perfectly crunchy “fried” chips.
Ingredients
- 1 pound small eggplant
- 1 pound zucchini
- Salt, to taste
- ½ cup
- vegan mayonnaise
- 1½ cups panko bread crumbs
- 2½ teaspoons dried oregano
- 1 teaspoon dried rosemary, crumbled
- Olive oil cooking spray
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