chips - Quinoa Baked Zucchini Chips

By tinathorn

Ingredients

• 1 large zucchini, sliced into 1/4 inch thick rounds
• 2/3 cup almond milk (or milk of choice)
• 1 tablespoon lemon juice
• 1/2 cup toasted Quinoa Flour (see note)
• 3/4 cup Quinoa Flakes
• 1/2 cup crumbled rice crackers OR panko breadrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• Olive oil spray

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from cookingquinoa.net

Preparation

Step 1

Preheat oven to 425. Place a wire rack on top of a baking sheet.

Combine almond milk and lemon juice and set aside.

Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor. Pulse until smooth.

Dredge zucchini wedges in quinoa and cracker mixture. (Only a little bit will stick) Dip in milk mixture and then recoat with the quinoa mixture. Spray or brush with olive oil. Place on wire rack and bake for 20 to 25 minutes, until golden brown.