Crispy Baked Vegetables
(Healthy Oven Vegetable Fries)
These crispy baked vegetables are a healthy and delicious alternative to fried snacks. Made with zucchini, eggplant, and carrots, they are coated in a light crispy layer and baked until golden.
Perfect as a snack, side dish, or appetizer, this recipe is easy, flavorful, and satisfying.
Ingredients
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2 zucchini
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1 eggplant
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2 carrots
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2 eggs
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6 tablespoons cornmeal
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6 tablespoons breadcrumbs
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Salt
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Black pepper
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Olive oil
👩🍳 How to Make Crispy Baked Vegetables
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Slice the vegetables into sticks or rounds.
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Soak zucchini and eggplant in salted water for 10 minutes, then dry well.
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In a bowl, beat eggs with salt and black pepper.
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In another bowl, mix cornmeal and breadcrumbs.
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Dip vegetables into egg, then coat with the dry mixture.
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Place on a baking tray and brush with olive oil.
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Bake in a preheated oven at 210°C (410°F) for 20 minutes.
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Turn on grill setting for another 10 minutes until crispy.
Serve warm.
🔥 Tips for Best Results
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Dry vegetables well before coating
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Don’t overcrowd the tray
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Use high heat for crispiness
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Flip halfway if needed
Variations
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Add parmesan for extra flavor
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Use different vegetables
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Add spices like paprika or garlic powder
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Serve with yogurt or dipping sauces
Storage
Best served fresh.
Can be reheated in the oven.
Why You’ll Love This Recipe
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Crispy without frying
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Healthy and light
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Easy to make
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Great for snacks or sides
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Perfect with dips