Paleo Zucchini Chips With Dipping Sauce

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

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

Preheat oven to 200 degrees celsius.

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

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

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

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

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

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

Dipping Sauce

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

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