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Crispy Baked Zucchini & Potato Fries (gf)

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 4-6


  • 2 small zucchini, sliced into fry shapes
  • 1 medium white potato, sliced thin into fry shapes*
  • 1 cup gluten-free bread crumbs (I made mine by toasting 3 slices of gluten-free bread and processing it in a food processor.)
  • 1/2 cup unsweetened Raw nut Milk
  • 1/4 cup gluten-free flour
  • 1/4 tsp Healthy Green Salt Substitute
  • 1/4 tsp garlic powder


  1. Preheat oven to 420F. Prepare by setting aside a cooling rack* on a lined baking tray.
  2. Assembly line: Flour and spices in one bowl, milk in another, and breadcrumbs in a third.
  3. Dip each zucchini and potato into the flour, then the milk, and finally the breadcrumbs.
  4. Place on the cooling rack and bake for 18-20 minutes*.


-If the potatoes are too thick, they will not cook all the way.
-You may grease your cooking rack if you want. If not, it will stick a bit but its manageable. I did not grease it.
-I suggest baking the zucchini and potatoes separately as their cooking times will vary.
-I cooked the zucchini for 18 mins and the potatoes for 20 mins.
-Original recipe from byChocolate Covered Katie.

  • Prep Time: 20 mins
  • Cook Time: 20 mins