Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce

Gluten Free Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce - Vegan & Non-Gluten Free Options - WendyPolisi.com
I’ve never been one for Pro Football (I’m an SEC girl) but that doesn’t stop me from enjoying the Super Bowl.

For me, its all about the food that I enjoy while watching with amazement at what advertisers will spend $4 million dollars on.

I love appetizers so naturally I adore football food!

I am a sucker for anything oooy, gooey and cheesy, but through the years I’ve learned a bit about balance. This year I’ll be enjoying my old favorites (hello spinach dip!), but I’m also adding in a few healthier menu options.

Among them, these Gluten Free Quinoa Baked Zucchini Chips.

Where I am, I can get organic zucchini year around. Really though, any vegetable that can be thinly sliced would work with this breading – squash, potatoes….the options are pretty limitless.

BakedZucchiniChips

What I love is the crispy crunchy fried food feeling, without the being fried part.

Good for me, good for baby and BAD for my likeness to Orange Bird. SCORE.

Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce
Ingredients
  • 1 large zucchini, sliced into ¼ inch thick rounds
  • ⅔ cup almond milk (or milk of choice)
  • 1 tablespoon lemon juice
  • ½ cup toasted Quinoa Flour (see note)
  • ¾ cup Quinoa Flakes
  • ½ cup crumbled rice crackers OR panko breadrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ½ teaspoon fresh cracked black pepper
  • Olive oil spray
  • Sriracha Dipping Sauce
  • ⅓ cup tofu mayo or Greek Yogurt
  • 1 – 3 teaspoons Siracha (to taste)
  • 1 tablespoon fresh lime juice
  • 3 cloves minced garlic
Instructions
  1. Preheat oven to 425. Place a wire rack on top of a baking sheet.
  2. Combine almond milk and lemon juice and set aside.
  3. 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.
  4. 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. If desired, serve with Sriracha Dipping Sauce
  5. For the dipping sauce: Combine all ingredients in a small bowl and mix until well combined. Store in the refrigerator until chilled.
Notes
Servings 6, Calories 212, Fat 8.3g, Carbohydrates 29g, Protein 6.3g, Cholesterol 1mg, Sodium 173mg, Fiber 3.1g, Sugars 3.7g, WW Points 6
Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about ¼ inch deep. (I do a box at a time.) Bake on 220 degrees for 2½ hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.

 

 

Other great casual party options:

 

Soft Quinoa Pretzel Bites

Veggie & Quinoa Burritos

Sweet & Salty Snack Mix

Goat Cheese Won Tons

Crispy Southwestern Quinoa & Chicken Burritos

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