Crispy Baked Zucchini Rounds
1 lb. organic zucchini or squash
Vegan egg substitute equivalent of 2 eggs (or 2 organic eggs)
¼ C organic almond milk
1/2 C organic nutritional yeast
1/2 C gluten free organic flour
½ tsp garlic powder
1/2 tsp kosher salt
½ tsp pepper
dash of cayenne pepper
Rinse zucchini and trim the ends, slice into thin (1/4″), even slices using a knife or mandolin. Heavily salt the sliced zucchini well and allow to stand for 30 minutes. Rinse well and then pat the slices dry. (The salt draws the moisture out of the zucchini and will help make them more crispy, chip-like instead of soggy).
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
Stir all dry ingredients; combine egg substitute and milk; dip zucchini in egg mixture then coat with flour mixture; bake for 10 minutes on each side until golden brown.