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With the abundance of fresh vegetables this time of year, we can’t stop making these easy, baked vegetable chips here at the VegNews Recipe Club. This week’s version uses zucchini and eggplant slices dredged in crunchy panko crumbs. Sliced nice and thin, this recipe provides a salty snack on the patio, by the pool, or during movie night. We love dunking these in Skordalia, but they also pair well with hummus, aioli, or your favorite dip. So grab that mandolin or a sharp knife, and get slicing! These chips won’t disappoint.

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