These gluten free quinoa baked zucchini chips are the perfect healthy snacking solution. Perfect for game day or for entertaining.
I know that it is fall, and all and we are supposed to be past all things zucchini, but today I just can’t help myself.
These Quinoa Baked Zucchini Chips are so good, even with the slightly off season zucchini that I picked up at the grocery store.
They make the perfect game day appetizer! I mean crispy, healthy zucchini chips you can feel good about eating? What could be better!
Minus the dipping sauce, they are also kid-friendly and the perfect way to get even the most resistant of veggie haters eating their vegetables.
I like to make them ahead of time, and then bake them at the last minute. I suppose you could fry them as well, but then they wouldn’t be baked zucchini chips, and they wouldn’t be nearly as healthy either.
Plus, is it just me or is frying way too much work most of the time? Last week the boys begged me to make homemade french fries for a celebration, and I caved and did it.
I was stuck in front of the stove for more than an hour. By the time I was done there was almost nothing left for me to even enjoy the fruits of my labor. (Because I don’t care how healthy you like to eat….fresh homemade french fries are yummy and after and hour frying I wanted a taste.)
There is none of that here with these baked zucchini chips. Breading them is a bit of work, but if you get some help from the family, it is super-easy and goes quickly.
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Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce
- 1 large zucchini sliced into ¼ inch thick rounds
- 2/3 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
- 1/3 cup tofu mayo or Greek Yogurt
- 1 – 3 teaspoons Siracha to taste
- 1 tablespoon fresh lime juice
- 3 cloves minced garlic
- 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. If desired, serve with Sriracha Dipping Sauce
- For the dipping sauce: Combine all ingredients in a small bowl and mix until well combined. Store in the refrigerator until chilled.
Recipe NotesServings 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 1/4 inch deep. (I do a box at a time.) Bake on 220 degrees for 2 1/2 hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.