Wednesday, March 18, 2015

buffalo zucchini chips with ranch

These are amazing! The raw ranch dressing was a dressing, not a dip. For a dip we would use less almond milk. Next time we double the herbs.

The recipe is from:

Buffalo Zucchini Chips with Ranch Dipping Sauce
  • 1 cup dried almond pulp or almond flour (there is a great tutorial on making almond flour here: Almond Flour)
  • 1 teaspoon chipotle powder (We didn't use this our son doesn't like it so we doubled the paprika)
  • 1 teaspoon smoked paprika 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Himalayan salt
  • a few grinds fresh pepper
1. Stir all ingredients together in bowl. 
Zucchini Chips
  • 2 medium zucchini, sliced 1/4 inch thick (we continued to cut the zucchini until the breading was gone, 3-4 zucchini)
  • fresh almond milk (or other nut-milk)
  • breading (see recipe above)
1. Dip zucchini slice in almond milk. 
2. Dip in breading. 
3. Place on dehydrator screen and dehydrate at 145 degrees for one hour*. Lower temp and finish dehydrating until soft. Approximately 8 – 10 hours. 
4. Alternatively (not raw), place on baking sheet and bake at your oven’s lowest temp. Check for doneness frequently. 
Ranch Dipping Sauce (we used this as a salad dressing as well)
Almond “Butter” Milk
  • 1 cup fresh almond milk
  • 2 teaspoons raw apple cider vinegar
1. Stir vinegar into almond milk. Let sit for 10 minutes to develop. 
  • 1 cup cashews, soaked until soft
  • 1 cup almond “buttermilk”
  • 2 tablespoons lemon juice
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon himalayan salt
  • few grinds fresh pepper
  • 2 tablespoons chopped chives
1. Place all ingredients except for chives in high-speed blender. Blend until smooth. Stir in chives. Serve with Zucchini Chips.

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