Nutritional Wisdom with Carly Pollack

Quinoa Zucchini Chips

Quinoa Zucchini Chips Quinoa Zucchini Chips

1 large zucchini, sliced in 1/4 inch rounds
2/3 cup unsweetened almond milk
1 tbsp lemon juice
1/2 cup quinoa flour, toasted
3/4 cup quinoa flakes
1/2 cup rice crackers, crumbled
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp black pepper

Preheat oven to 425 degrees. 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. Place on wire rack and bake for 20 to 25 minutes, until golden brown.

2 Servings

Recipe Credit