Crispy Tortilla Chip Crusted Zucchini with Green Goddess Cashew Sauce


1 pound zucchini (about 3 medium sized), long and slender in shape
1/2 teaspoon salt, divided
3/4 cup finely crushed Jackson’s Honest organic tortilla chips (Even though my chips were quite crushed at the bottom of the bag already, I gave them a spin in the food processor to get them very fine. This is important because they will stick better to the zucchini this way – too large and they fall off. If you don’t have a food processor, put your chips into a ziploc bag and use a rolling pin to finely crush them.)
1/2 cup almond flour/meal
1/4 teaspoon garlic powder (depending on how garlicky you like things)
1 large egg, beaten

Preheat oven to 375 degrees. Cut the zucchini in half lengthwise, then cut each half in half horizontally. This will give you 4 pieces. Now cut each of the 4 pieces in half vertically to make spears, so that they look like pickle spears. (If your zucchini is larger, thus making your spears quite wide, you can cut them in half vertically once more at this point so that they are thinner.)

Toss the spears with 1/4 teaspoon salt and let sit in a colander while the oven preheats (about 15-20 minutes). Mix the tortilla chips, almond flour, garlic powder, and remaining 1/4 teaspoons salt in a shallow pan or bowl. Set aside.
Pat the zucchini dry, then dip in egg yolk to completely dunk, then remove with a fork and let excess drip off. Roll in the chip mixture, and press lightly with your hands around the zucchini to help it stick.

Lay each zucchini on baking sheet, without touching. Then bake for 18 minutes, until zucchini is beginning to brown. Turn oven to broil, and let broil for 2-3 minutes to brown the crust a little bit more. Remove from oven and serve hot.

Green Goddess Cashew Sauce (adapted from My New Roots)

½ cup raw cashews, soaked for at least 4 hours
Scant ½ cup water (plus additional water for soaking)
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
1 tablespoon chopped parsley
2 tablespoons chives
½ teaspoon sea salt

Cover cashews with water and soak for at least 4 hours. Drain and rinse well. Add cashews to a food processor or blender. Add other ingredients and ¼ cup of water. Blend on high and add the remaining water in increments until the desired consistency is reached – not too thick, not too runny. Season to taste. Will last for 4 days in refrigerator.

Delicious, safe chips for our multiple food allergy family, including our seed allergic son, who had gone without chips for five years before we found this wonderful snack product! Light and airy, crunchy and satisfying!