Breaded Zucchini Chips (Gluten Free)

Ingredients:

• 1 Medium – Large Zucchini
• 1-3 Tbsp Palm Oil
• 1 egg
• 1/2 cup almond meal (depending on the size of your zucchini)
• Salt and Pepper to taste
• 2 Tbsp. Nutritional Yeast
• 2 Tbsp. Sesame Seeds

Directions:
      Mix all dry ingredients together in a bowl. Beat the egg in a separate bowl.

Slide zucchini into thin coins.

 On medium heat, heat your frying pan and enough Red Palm oil to almost coat the bottom of your pan.

 

Dip zucchini coins in the egg

 Then dip them in the almond mixture

Place in frying pan and fry on one side until golden brown. Make sure your pan is hot enough to brown them, but not so hot that it starts to burn them

 

Flip and fry on the other side

It's that simple! They are really good with sour cream, or for the kids, ketchup! These should also be THM approved, as an "S" meal!

 

 

Kale Chips

My whole family loves these chips, which is saying a lot since we have a lot of little kids. The nutritional yeast is what I think does the trick because it gives they a "cheesy" flavor, while being so nutritious!

 



INGREDIENTS:

 

2 bunches of Kale ( I like to use organic)

2 Tab. extra virgin olive oil

3 Tab Bragg's amino acids, coconut aminos, or tamari (I use Bragg's)

1/2 tsp, garlic granules

1/2 tsp. sea salt (optional)

1/2 cup nutritional yeast flakes

 Start off by washing the kale

Remove the center stem of the kale and discard. Tear the kale leaves into large pieces (not too small as they will shrink in the dehydrator). 

Place kale in a big bowl and add all the ingredients except for the nutritional yeast. Mix well and massage with your hands. Sprinkle on nutritional yeast and mix until all leaves are coated.

 Place strips directly on mesh dehydrator trays.

 Dehydrate on 115 degrees for 4-5 hours.

When finished they should be crispy! I like to store them in mason jars in a cool place!