Gluten-and-Dairy-Free Oven-‘Fried’ Zucchini Chips

As a kid growing up in the south, I ate a lot of fried food. I enjoyed my mama’s cooking, but as an adult I try not to indulge in or prepare fried food too often. This is my version of my mama’s fried squash that I loved as a kid, with a few tweaks of my own added in.

Gluten-and-Dairy Free Oven-'Fried' Zucchini Chips


Gluten-and-Dairy-Free Oven-'Fried' Zucchini Chips


  • olive oil, just enough to coat a cookie sheet or pizza pan
  • 2 medium zucchini, washed and sliced into rounds
  • 1/2 to 3/4 cups almond milk
  • 1 to 2 cups almond meal/flour
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 sandwich bag


  1. Preheat oven to 425 degrees.
  2. Wash and slice zucchini.
  3. Combine all other ingredients in sandwich bag and shake well.
  4. Dip zucchini slices, individually, into almond milk.
  5. Add 4-6 slices (after dipped in almond milk) to bag and shake until well-coated.
  6. Spread slices evenly onto cookie sheet.
  7. Bake in oven for 25-30 minutes, or until reaching desired crispness and golden brown.

These zucchini chips offer a delicious flavor, pack a hefty nutritional punch, and meet both gluten and dairy free needs. Make sure you give them a try!