Zucchini Chips (gluten-free vegan)

Zucchini Chips This recipe, and the accompanying dipping sauce, is from Fork and Beans, a gluten-free vegan baking site. There are many ways you could spin the coating for the zucchinis; I’ve listed a few substitute options. The dipping sauce is made from sunflower seeds instead of cashews, so nut allergies aren’t a problem – joy for all! (Note that the sunflower seeds need to be soaked overnight – take this into account when you’re planning to make this recipe).

Zucchini Chips – Ingredients:

• Three medium zucchinis, sliced lengthwise into chips • 2 tablespoons extra virgin olive oil • 1 panko crumbs, breadcrumbs, or ricecrumbs • ½ cup hemp seeds, flax seed or cornstarch • 2 tablespoons dry quinoa, cous cous, or small-grained rice

Zucchini Chips – Method:

• Preheat oven to 220°C/425°F. Line a baking sheet with parchment paper. • In a shallow dish, whisk together the last three ingredients and set aside. • Place the sliced zucchinis into a large bowl, drizzle in the oil, and gently massage the oil into the zucchinis until all the pieces are coated. • Taking a few zucchini sticks at a time, place into the shallow dish and completely coat with the crumb mixture on all sides. • Place on the baking sheet. • Bake for 15 minutes and the flip the chips over. Bake for another 10 minutes or until golden brown. Make the dipping sauce while the chips bake.

Sunflower seed herb dressing – Ingredients:

• ½ cup sunflower seeds, soaked overnight, drained and rinsed. • ½ cup water. • ¼ cup unsweetened non-dairy milk • 1 garlic clove, peeled • 1 teaspoon yeast • 1 tablespoon fresh dill • 1 teaspoon dried parsley, or a tablespoon fresh parsley • 1 teaspoon dried chives, or a tablespoon fresh chives • ¼ teaspoon onion powder • ¼ teaspoon garlic powder • Salt to flavour

Sunflower seed herb dressing – Method:

• Place the first five ingredients in a blender and blend until completely smooth. Add the herbs and blend on pulse until just mixed in. • Serve with the chips, and enjoy!

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