I have to admit, these came out perfect! Coconut crusted baked zucchini chips with a green tahini dip... they were crispy on the outside yet still juicy and tender in the middle! The zucchini cooked all the way through AND they were still fresh AND still kept their crunch after being stored away in the fridge. I even tested the recipe by frying a few, it worked! They of course came out crispier, but too be honest, I loved the baked version better. I felt that the coconut flavor was present more and the center was softer. I paired these chips with a refreshing green tahini dip made with just a few ingredients: tahini, cilantro, parsley, lemon, pinch of salt etc, and it balanced out the flavors of the coconut from the chips perfectly. I had a hard time trying to not eat all of them fresh out of the oven before I took a picture for this post!
The recipe is quite simple, doesn't require many ingredients, just a little prep work, but worth it for such a healthy alternative to crispy chips, fries, and really anything when you are craving something salty or fried! Just one zucchini, I was able to make about 25 chips!
You all know that I prefer salty/savory over sweet any day of the week! I am constantly watching my sugar intake because of the digestive issues that I face but really never think twice about the amount of salt that I take in each day! I try not to overthink and drive myself crazy, but it is always good to moderate a bit and just be aware, plus there are always ways to cut back. For example, excess salt can be hidden in store bought peanut butters, salad dressings and even dips! Therefore, I usually make my own or just read the labels more carefully.
I partnered with the Practice Safe Salt campaign, besides the initiative having the most clever name, it brings attention to the amount of sodium we are consuming as well as educating us the importance of consuming more blood pressuring lowering potassium. The campaign provides consumers with tools and resources to understand the health benefits of sodium reduction in the diet through an interactive and engaging new website, here! They make it really fun! You can take different types of tests, scroll over different food images to see how much sodium might be lurking in that item, and then tells you different ways you can 'practice safe salt'
Salt tastes amazing and can finish any dish, but addicting- we just have to be a little careful because 9 out of 10 of us are getting too much and it usually happens (75% of the time) when we are eating out! That is why I love to make recipes such as these coconut crusted baked zucchini chips because it is a healthy spin to when you are craving something fried, salty, or just crunchy! For this recipe I used Salt for Life salt; a salt that is naturally potassium salt versus sodium based. It looks the same, tastes the same, but replaces the potassium in our bodies! It is non-GMO, gluten free and contains 75% less sodium than regular salt. A few simple changes and tweaks can make such a huge difference and plus, there is no sacrifice on taste!
I promise you guys are going to love these!
Yields: about 25 chips
Prep time: 20 minutes
Cook time: 25 minus
Total time: 50 minutes
What you need:
Coconut Crusted Baked Zucchini Chips:
1 large zucchini
1/2 cup almond flour
1.5 cups unsweetened shredded coconut flaked
2 cups bread crumbs* (see notes)
1-2 dashes of pepper
1/2 tsp. Salt for Life salt
Green Tahini Dip:
Yields 1.5 cups
1 cup tahini
juice of 1 lemon
2 tbsp. nutritional yeast
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup to 1 cup water (see notes)
1/4 tsp. Salt for Life salt
pepper to taste
What you need to do:
1. Pre heat the oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
(Prepare the three separate coating mixtures in small bowls)
2. If you are using crackers as your bread crumbs, grind them together in your food processor until they become a flour like consistency. If you are using panko or pre-made breadcrumbs, then, MIX the breadcrumbs with the unsweetened shredded coconut flakes in a small bowl. Set aside.
3. Using a fork, whisk the eggs in a separate small bowl.
4. Add the almond flour, pepper, salt in a separate small bowl.
5. Slice the zucchini into chips about 1/2 inch think in size.
6. In this order, coat the zucchini chip in the almond flour, then the egg mixture, then the breadcrumb coconut mixture and place on parchment paper. Repeat until complete. See notes below.
7. Bake at 425 degrees for 25 minutes. Flip carefully after 10 minutes then bake for the remaining 15 minutes.
For the Green Tahini Dip.
To you food processor add the ingredients and blend. Start off with 1/2 cup of warm water then add more to reach your desired consistency. It should resemble the texture of a dip/spread similar to a cashew cheese or a cream cheese. If the texture becomes too thin, add more tahini.
1. For the breadcrumbs: I made my own, by using almond flour crackers. I used 2 cups of crackers and ground them completely in a food processor and then mixed it together with the shredded coconut. However, panko crumbs or regular breadcrumbs will work fine.
2. For coating: I found it easiest to: lightly coat the zucchini chip using one hand in the almond flour, then dip it in the egg mixture (using one hand), then sprinkling the breadcrumb/coconut mixture on top of one side and pressing it down. I then, placed that side down on the parchment paper and coated the 'naked' side with the breadcrumb coconut mixture and pressed it down. However, you can dip the egg coated mixture in the coconut bowl, but the breadcrumb coconut mixture may begin to clump together from the egg batter.
3. For frying: coat the zucchini chips the same way as you would for baking. In a cast iron pan, add 2 tbsp. of olive oil or coconut oil to medium heat. Allow the oil to become hot but not sizzling. After you have coated all of the zucchini chips, add a few at a time to the pan and fry on each side for 2-3 minutes. Easiest to flip with a fork. Once done, place on a paper towel to cool.