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The gluten-free combo of ground hazelnuts and brown rice flour gives these golden chips a subtle nutty flavor and delicate crunch. I used organic Canola oil to fry these, but you could also use grapeseed oil or any organic oil suitable for high heat cooking. Choose slender, smallish zucchini squash for these chips, not huge, fat zukes.
Ingredients:
Organic Expeller-Pressed Canola oil or other high-heat cooking oil
1 cup ground hazelnut meal
1 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon organic garlic powder
4 slender, firm zucchini squash
1 large organic free-range egg, beaten
Instructions:
Heat about an inch and a half of Canola oil in a heavy bottomed skillet, over medium heat.
Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside.
Wash and trim the zucchini squash. Evenly slice the squash on a slight diagonal to create 1/4-inch thick chips. Press and pat the slices with a paper towel and set aside.
Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides.
When the oil is hot (about 325º to 350ºF), carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don't overcrowd the pan- give the chips some space to sizzle and crisp up.
Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil.
Note: Keep a baking sheet lined with parchment paper in a 300ºF oven (especially if you are making several batches), and keep the fried chips warm until serving.
Serve immediately with a creamy dipping sauce. See my easy dipping sauce recipe below.
Yield: Serves 4
This light and creamy lime-mint sauce brings out the fresh green taste of tender zucchini chips. And it's a snap to make, thanks to Grapeseed Oil Vegenaise. I love using Vegenaise as a super quick base for non-dairy dips and sauces. It has a lovely bright taste that is not too tangy or mustardy. And it's not too sweet.
Ingredients:
1/2 cup Vegenaise
Juice from half a lime
1 packed tablespoon finely chopped fresh mint leaves
Sea salt and ground pepper, to taste
Instructions:
Combine the the Vegenaise, lime juice, fresh mint, sea salt and pepper. Taste test. Add more lime or mint, as you prefer.
Makes about a half cup of dairy-free dip.
Organic Expeller-Pressed Canola oil or other high-heat cooking oil
1 cup ground hazelnut meal
1 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon organic garlic powder
4 slender, firm zucchini squash
1 large organic free-range egg, beaten
Instructions:
Heat about an inch and a half of Canola oil in a heavy bottomed skillet, over medium heat.
Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside.
Wash and trim the zucchini squash. Evenly slice the squash on a slight diagonal to create 1/4-inch thick chips. Press and pat the slices with a paper towel and set aside.
Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides.
When the oil is hot (about 325º to 350ºF), carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don't overcrowd the pan- give the chips some space to sizzle and crisp up.
Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil.
Note: Keep a baking sheet lined with parchment paper in a 300ºF oven (especially if you are making several batches), and keep the fried chips warm until serving.
Yield: Serves 4
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| Gluten-Free Fried Zucchini Chips with Lime-Mint Dipping Sauce |
Vegan and Dairy-Free Lime-Mint Dipping Sauce
This light and creamy lime-mint sauce brings out the fresh green taste of tender zucchini chips. And it's a snap to make, thanks to Grapeseed Oil Vegenaise. I love using Vegenaise as a super quick base for non-dairy dips and sauces. It has a lovely bright taste that is not too tangy or mustardy. And it's not too sweet.
Ingredients:
1/2 cup Vegenaise
Juice from half a lime
1 packed tablespoon finely chopped fresh mint leaves
Sea salt and ground pepper, to taste
Instructions:
Combine the the Vegenaise, lime juice, fresh mint, sea salt and pepper. Taste test. Add more lime or mint, as you prefer.
Makes about a half cup of dairy-free dip.
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