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
• 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
• 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

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.