Baked Zucchini Chips With Honey Dijon Dip

3 medium sized organic zucchini

2 large free-range eggs, beaten
1 cup almond flour
½ tsp Herbamare
½ tsp pepper
½ tsp garlic powder
2 tbsp parmesan cheese
Coconut oil or camelina oil

Directions:

Place eggs in a small bowl. In another bowl, stir together almond flour, Herbamare, garlic powder and pepper.

 

Cut ends off zucchini and slice zucchini diagonally to create chips. Dip each piece of zucchini in the egg mixture and then dredge in the almond flour mixture. Make sure each piece is coated well. Repeat until all the zucchini is breaded. Place the zucchini on a plate lined with waxed paper and refrigerate a half hour or so.

In a large skillet, heat the oil. Fry the zucchini over medium heat until golden. Remove to a parchment-lined cookie sheet.

 

Bake at 425˚F for approximately 10 minutes. Remove and sprinkle each zucchini stick with a little parmesan. Place back in oven for a couple minutes until cheese melts.

Serve on a platter with dip (below) if desired.

HONEY DIJON DIP

½ cup mayonnaise
1 tsp apple cider vinegar
1 tsp honey
1 tsp honey dijon mustard
1 clove organic garlic, minced
Sea salt (to taste)
Ground pepper (to taste)

 

Directions:

 

Add all ingredients in a small bowl, and stir until combined.
Serve with Baked Zucchini Chips.