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Paleo Zucchini Chips With Dipping Sauce

Yields2 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Delicious crispy zucchini chips, perfect as a snack or side dish.

This recipe is available in the Changing Habits 2020 Recipe Book

Zucchini Chips
 2 medium-sized zucchini
 1/2 cup almond meal
 1 tsp paprika
 3 tbsp dried onion flakes
 1/2 tsp garlic powder
 2 tbsp almond milk
 2 eggs
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
Dipping Sauce
 1/3 cup cashews (pre-soaked and drained)
 1/4 cup almond milk
 1/2 tsp garlic powder
 1 tsp dried onion flakes
 1 tbsp chives, diced
Zucchini Chips
1

Preheat oven to 200 degrees celsius.

2

Slice the zucchini into chip shapes and pat dry with paper towel to remove any moisture.

3

Season the zucchini with the garlic powder, paprika and salt and pepper.

4

In one bowl, whisk the egg and almond milk and set aside.

5

In another bowl mix the dried onion flakes and almond meal.

6

Working in batches, coat the chips in the egg mix and then in the almond meal mix to coat each one well.

7

Place the chips onto a tray lined with baking paper and bake for 25 minutes or until golden brown and crisp.

Dipping Sauce
8

Combine all dipping sauce ingredients (apart from the chives) into a food processor and blitz until smooth. Add more almond milk if needed.

9

Mix through the diced chives and transfer into a bowl. Serve with the chips.

Nutrition Facts

Servings 2