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 @Rawmazing.com

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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27 Comments

  1. Naomi wrote on March 14, 2015

    What temperature do you turn the chips in the dehydrator down to (from 145 degrees) after 1 hour. I just finished the hour so I hope I guess right (107 degrees ??), thanks!

    Reply
    • Susan wrote on March 15, 2015

      Sorry..I will add. You can turn down to 115. Cheers!

      Reply
  2. Kathleen wrote on March 12, 2015

    Can refrigerated almond milk in a carton from the store be used for this?

    Reply
    • Susan wrote on March 12, 2015

      Sure. It will work. Cheers!

      Reply
  3. Aurora wrote on March 12, 2015

    How can i make, Almond “Butter” Milk.

    Reply
    • Susan wrote on March 12, 2015

      The recipe is in the post 🙂

      Reply
  4. Chanda wrote on March 12, 2015

    How long will the Almond “Butter” Milk last in the fridge?

    Reply
    • Susan wrote on March 12, 2015

      Nut milks do not have a long shelf life. Almond milk will last a few days but I would make the “buttermilk” when you plan on using it. Cheers!

      Reply
  5. Raw Kitty wrote on March 12, 2015

    This looks absolutely delicious I’ve been wanting to try your Onion Rings but I’m not a big fan of Onions especially in the raw but Zucchini I absolutely love so this I’m definitely going to make.

    Thanks for your beautiful delicious mouth watering recipes!

    Annette Arvizu

    Reply
    • Susan wrote on March 12, 2015

      Thanks, Annette!

      Reply
  6. Jennifer wrote on March 12, 2015

    Are the dill and parley measurements for fresh or dried? Thanks!

    Reply
    • Susan wrote on March 12, 2015

      I used dried from my garden. If you are using fresh, use 1/3 to 1/2 the amount. Cheers!

      Reply
  7. Teffy wrote on March 12, 2015

    Amazing!! I don’t have a dehydrator, but luckily I’m not too fussed about keeping it raw, so this could work out perfectly well for me!

    I always make so many baked veggies to last me through the week, so making a batch of this would be so simple and such a nice touch to a weekly meal!

    Reply
    • Susan wrote on March 12, 2015

      Enjoy, Teffy!

      Reply
  8. Emma wrote on March 12, 2015

    These look perfect! I just dehydrated a bunch of almond pulp into flour and now I have a use for it!

    Reply
    • Susan wrote on March 12, 2015

      It’s always great to have uses for almond pulp! Cheers!

      Reply
  9. Ursula wrote on March 11, 2015

    Yum! Love zucchini! These look great.

    Reply
    • Susan wrote on March 12, 2015

      Thank you, Ursula!

      Reply

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