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:
http://www.rawmazing.com/raw-buffalo-zucchini-chips-with-ranch-dipping-sauce/?inf_contact_key=5a5723a02f788f01126a4b10c642723463a97e28a130d4ed0e5cdf338591e9b0

Buffalo Zucchini Chips with Ranch Dipping Sauce

Breading

• 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. 

Sauce

• 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.