Cashew Breaded Zucchini Chips
Recipe GLPR6ef97f23e25eda
Crispy zucchini chips coated with a savory cashew meal breading and baked until golden. A wholesome, grain-free side dish that's naturally dairy-free and packed with nutrients.
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Ingredients
1 small small zucchini, sliced lengthwise into thin chips
¾ cup cashew meal
1 egg
½ teaspoon garlic powder
½ teaspoon salt
Directions
Preheat your oven to 350°F. Line a baking sheet with non-stick foil and lightly spray it with cooking spray to prevent sticking.
Wash and trim the zucchini, then use a mandoline or sharp knife to carefully slice it lengthwise into thin, chip-like strips about 1/8 inch thick.
In a shallow bowl, whisk together the cashew meal, garlic powder, and salt until evenly combined.
In another shallow bowl, lightly beat the egg with a fork. Pat the zucchini chips dry with paper towels to remove excess moisture.
Working with one zucchini chip at a time, dip it into the beaten egg, then coat both sides thoroughly with the cashew meal mixture. Lay the coated chip on the prepared baking sheet in a single layer, being careful not to overlap.
Bake for 24–28 minutes, until the coating turns golden brown and crispy. The chips should be firm when gently pressed.
Remove from the oven and let cool on the baking sheet for 2–3 minutes before serving. The chips will continue to crisp as they cool.
