Coconut Pecan-Crusted Zucchini Chips with a Spicy Avocado Marinara Sauce

These coconut and pecan-crusted zucchini chips are served with a sweet and spicy avocado marinara sauce that's sure to please the palate.

• Preparation Time: 30 mins
• Cooking Time: 7 mins
• Total Time: 37 mins
• Calories: 684 Calories

Ingredients

• 1 cup chopped pecans
• 2 teaspoons salt
• 4 egg whites
• 1 cup shredded coconut
• 1 tablespoon buttermilk
• 1 tablespoon dried minced onion
• 1 tablespoon ground black pepper
• 1 ½ teaspoons ground cumin
• 1 tablespoon chili powder
• 1 ½ teaspoons garlic powder
• 1 cup tomato sauce
• 1 tablespoon ground coriander
• 1 red bell pepper, seeded and quartered
• 1 avocado, halved and pitted
• 3 tablespoons grapeseed oil
• 1 tablespoon hot sauce (such as Louisiana®)
• 1 tablespoon Italian dressing
• 1 sleeve buttery round crackers (such as Ritz®)
• 1 ½ tablespoons smoked paprika
• 2 zucchini, very thinly sliced

Recipe Instructions

Step 1

Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.

Step 2

Pour avocado mixture into a saucepan set over medium heat. Stir in tomato sauce, 1 tablespoon at a time, until dipping sauce reaches desired consistency. Cook until thickened and heated through, 5 to 10 minutes.

Step 3

Whisk egg whites, buttermilk, and Italian dressing together in a bowl.

Step 4

Combine crackers, pecans, coconut, paprika, chili powder, coriander, black pepper, dried onion, salt, cumin, and garlic powder in a food processor; pulse into fine crumbs. Pour into a shallow bowl.

Step 5

Dip zucchini slices in the egg mixture; coat each side with cracker mixture.

Step 6

Heat grapeseed oil in a deep skillet over medium-high heat. Cook breaded zucchini slices in batches until golden brown, 1 to 3 minutes per side. Serve with the tomato dipping sauce alongside.