Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce
INGREDIENTS
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1 large zucchini, sliced into ¼ inch thick rounds
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2/3 cup almond milk (or milk of choice)
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1 tablespoon lemon juice
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½ cup toasted Quinoa Flour (see note)
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¾ cup Quinoa Flakes
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½ cup crumbled rice crackers OR panko breadrumbs
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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½ teaspoon sea salt
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½ teaspoon fresh cracked black pepper
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Olive oil spray
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1/3 cup tofu mayo or Greek Yogurt
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1 – 3 teaspoons Siracha (to taste)
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1 tablespoon fresh lime juice
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3 cloves minced garlic
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