Breaded Baked Veggie Chips Courtesy of: Mary's Gone Crackers Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 5 Prep: 30 minutes Cook: 15-20 minutes Total Time: 50 minutes Share this: facebook twitter pinterest email Print Description Crunchy and crispy baked veggie chips will become your new go-to snack. Easy and versatile, try these breaded chips with any veggies on hand! This is the perfect recipe for kids to help make. Ingredients 1 medium size zucchini squash 1 medium size yellow squash 1 medium size Japanese eggplant 2 large eggs 2 Tbsp. olive oil 2 cups Mary’s Gone Crackers Original Just the Crumbs 1 tsp. sea salt 1 tsp. dried dil Directions Preheat oven to 400 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and spread a generous covering of olive oil over parchment. Clean vegetables with skin left on. Pat until completely dry. Slice into 1/4 inch thick slice circles. In shallow pie plate, whisk eggs and olive oil until slightly creamy. In another shallow pie plate, mix Mary’s Gone Crackers Original Just the Crumbs with sea salt and dill. Dip sliced veggies first into egg/oil mixture and then into gluten free bread crumb mixture to coat both sides of veggies. Place coated veggies on both cookie sheets and spread apart to keep a little space between all pieces. Place cookie sheet into 400 degree oven for about 15 to 20 minutes until slightly browned and veggies are at desired texture. Remove from oven before they get too soft for easy dipping. Serve with favorite dipping sauce. Great with organic mustard, organic BBQ sauce or our gluten free Black Bean Hummus recipe. Recipes you may also like NextBack Pumpkin Spice and Granola Scones Green Peanut Butter Smoothie Roasted Red Pepper Hummus 2 Minute Superfood Smoothie Blueberry Lime Coconut Breakfast Cake by Taste & Tell Black Bean Mango Salad Sushi Burger Golden Coconutmilk Latte Crunchy Baked Potatoes With Maldon Salt Watermelon-Cilantro “Halwa” Smoothie Comments View the discussion thread.