Your whole food, plant-based life.

Zucchini Chips with Ranch Dipping Sauce

No Fried Food Here!

When my sweetie came home and I presented him with this tray of zucchini chips and ranch dipping sauce, he held up his hand and said, “I really don’t like fried foods, honey”. What a great surprise for him. Not only are these not fried, they are raw, vegan, gluten and oil free! They also come with a delicious oil free ranch dipping sauce.


Raw Buffalo Zucchini Chips with Ranch Dipping Sauce

The “breading” is an almond flour with some kicking spices (you can certainly dial back), and the ranch dipping sauce is made from almond “buttermilk” and cashews, in the spirit of traditional ranch recipe’s ingredients.

These are easy to make and come together nicely in the dehydrator. Don’t have a dehydrator? This is one recipe that can easily adapt to the oven. Just put it on the lowest temp and watch for doneness. Just remember, it is difficult to keep it raw in the oven but if that isn’t your first concern, go for it!

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  1. Shelia wrote on September 14, 2016

    Finally!!!! A “ranch dressing” I can eat!! Im going to try it on a lot of things. haha. Thanks!!!

  2. Barbara wrote on April 21, 2016

    Ohhhhh, these look SO good! Thank you so much! Can’t wait to make – oops – eat ’em!

  3. Christin M wrote on May 20, 2015

    These were SO good! thanks for a great recipe!

  4. The Holistic Herbivore wrote on March 27, 2015

    This looks amazing! I am totally gonna make those chips! Thanks for the great recipe!

  5. Susan wrote on March 21, 2015

    Just put the almond flour mixture in a bowl, lay the zucchini strip on it, flip it over and you should have an even coating.

  6. Sara wrote on March 21, 2015

    Thank you Susan. I will try again.

  7. Susan wrote on March 21, 2015

    Hi, Sara, You don’t soak the zucchini. Just dip it in the almond milk, and then dredge it in the almond flour. Just be careful and it should work just fine. Cheers!

  8. Sara wrote on March 21, 2015

    Hi Susan, How did you make the almond flour stick onto the zucchini so uniformly?
    It doesn’t stick to the zucchini so easily. For how long do you soak the zucchini into the almond milk?


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