Crispy Breaded Baked Veggies

Crispy Breaded Baked Veggies

This is a fairly simple way to make a yummy treat -- and definitely healthier than the deep-fried variety.  Most breaded, crispy veggies are wrapped in gluten, but not these!  I used Utz Potato Sticks, but one could use ground almonds, as well.  For this recipe, I used zucchini and mushrooms, but other veggies could, also, be used.

Crispy Breaded Baked Veggies -- gluten free, of course!
Makes about 4 servings

Pre-heat the oven to 400F.  Slice and place into a colander

1 - 6" zucchini
5 - 2" mushrooms

Salt them well and let them rest for about 20 minutes, shaking them occasionally.  At the end of the 20 minutes, a lot of the excess moisture will have been drawn out by the salt.  Rinse the veggies and set them aside.

Prepare the topping by processing in a food processor

2 cups Utz potato sticks (or gound almonds would work, as well)
1 teaspoon thyme flakes
1/2 tablespoon nutritional yeast (for a cheesy taste, optional)

Spray the veggies with alive oil cooking spray or dunk them in a bit of olive oil.  Coat them in the breading by placing about 2 tablespoons of the breading mixture into a small dish or plate and shake it side to side.

Spray a baking sheet with cooking oil spray and lay the slices out one-by-one on the pan until they are all coated with the breading mix.  Bake them for about 15 minutes at 400F or until they are golden and crispy.

Enjoy!