Gluten Free Zucchini Chips
Ingredients
The zucchini chips
-
2
pieces
zucchini
-
⅔
cup
almond milk
-
1
tablespoon
lemon juice
-
½
cup
quinoa flour
-
¾
cup
quinoa flakes
-
½
cup
crumbled rice crackers
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
sea salt
-
½
teaspoon
black pepper
-
to taste
spray
olive oil
The Sriracha dipping sauce
-
⅓
cup
Greek yogurt or tofu mayo
-
1-3
teaspoons
Sriracha
-
1
tablespoon
lime juice
-
3
cloves
minced garlic
Instructions
- Preheat the oven to 425°F and prepare a wire rack on a baking sheet.
- Combine almond milk and lemon juice in a bowl and set aside.
- In a food processor, pulse quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
- Dredge zucchini slices in the quinoa mixture, dip in the milk mixture, then re-coat with the dry mixture. Arrange on the wire rack and spray with olive oil.
- Bake for 20 to 25 minutes until golden brown.
- For the dipping sauce, mix all sauce ingredients in a small bowl and refrigerate until chilled.
Nutrition Facts (estimated)
Servings
8
Calories
86
Total fat
1g
Total carbohydrates
14g
Total protein
3g
Sodium
187mg
Cholesterol
0mg
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