Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce

I’ve never been one for Pro Football (I’m an SEC girl) but that doesn’t stop me from enjoying the Super Bowl.

For me, its all about the food that I enjoy while watching with amazement at what advertisers will spend $4 million dollars on.

I love appetizers so naturally I adore football food!

I am a sucker for anything oooy, gooey and cheesy, but through the years I’ve learned a bit about balance.  This year I’ll be enjoying my old favorites  (hello spinach dip!), but I’m also adding in a few healthier menu options.

Among them, these  Gluten Free Quinoa Baked Zucchini Chips.

Where I am, I can get organic zucchini year around.   Really though,  any vegetable that can be thinly sliced would work with this breading – squash, potatoes….the options are pretty limitless.

What I love is the crispy crunchy fried food feeling, without the being fried part.

Good for me, good for baby and BAD for my likeness to Orange Bird.  SCORE.


Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

Calories per serving: 212

Fat per serving: 8.3g

Quinoa Baked Zucchini Chips with Sriracha Dipping Sauce


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


  1. Preheat oven to 425. Place a wire rack on top of a baking sheet.
  2. Combine almond milk and lemon juice and set aside.
  3. Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor. Pulse until smooth.
  4. Dredge zucchini wedges in quinoa and cracker mixture. (Only a little bit will stick) Dip in milk mixture and then recoat with the quinoa mixture. Spray or brush with olive oil. Place on wire rack and bake for 20 to 25 minutes, until golden brown. If desired, serve with Sriracha Dipping Sauce
  5. For the dipping sauce: Combine all ingredients in a small bowl and mix until well combined. Store in the refrigerator until chilled.


Servings 6, Calories 212, Fat 8.3g, Carbohydrates 29g, Protein 6.3g, Cholesterol 1mg, Sodium 173mg, Fiber 3.1g, Sugars 3.7g, WW Points 6

Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about 1/4 inch deep. (I do a box at a time.) Bake on 220 degrees for 2 1/2 hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.



Other great casual party options:


Soft Quinoa Pretzel Bites

Veggie & Quinoa Burritos

Sweet & Salty Snack Mix

Goat Cheese Won Tons

Crispy Southwestern Quinoa & Chicken Burritos

  • spabettie

    I bet even Jason (a resolute squash hater) would eat these and enjoy them! especially with the sriracha…

    • Wendy Polisi

      Thanks Kristina! I think you guys like Sriracha as much as we do.

  • Syl

    Hi! I've enjoyed all of your Quinoa recipes that I have tried very much. I was wondering if you can soak quinoa let it dry and then make the flour in a coffee mill? or the likes. Thank you.

    • Wendy Polisi

      You can! I recommend toasting the quinoa first. I toast it at 220 degrees for 90 minutes. This brings out the nutty flavor and also helps with the drying issue.

      • Kathy L.

        I'm SO NEW to some of this…please bear with me. Are you saying that you make your own quinoa flour by toasting it and then grinding it? Would you need a special mill to do this or would a coffee grinder or food processor work?

  • Joyti

    Oo, that's such a great idea! The "chips" sound delicious and so wholesome too.

    • Wendy Polisi

      Thanks so much!

  • wakanetwork

    Oh I love quinoa baked it was our family's favorite chips! Must try your dipping sauce.
    My recent post Foods for the Muscle

    • Wendy Polisi


  • Vballer

    I just recently found out I need to be gluten free for my health . From my doctor and research panko is not gluten free :(

    • Wendy Polisi

      You are correct, though you can buy panko breadcrumbs that are gluten free in the same way you can buy gluten free breadcrumbs or bread. Though I test all of my recipes to be gluten free, I give non-gluten free options because well over half my audience is not gluten free. Generally speaking, gluten free ingredients are either more expensive or take a bit more time. Those that are gluten free should use the brown rice cracker option here – unless they happen to have GF panko.

  • Kathy

    Where can one buy Siracha?

    • @vincentpolisi

      In just about every major grocery store in the Asian or International section. Here's what it looks like: http://images.cookingquinoa.net/sriracha.jpg

      I just bought some in Kroger.

    • Rachael

      I get it at the Dollarama (in Canada) – dollar store Sriracha is just as good!

  • Marlene

    Hi guys, just wondering if this would work well adapted for pickles. I keep seeing the rave about pickle chips and thought this could be adapted brilliantly. I do love squash and zucchini too, but thinking of making a variety of party platter. And yes, these specialized ingredients can get expensive, but I've found I'm trying to inject at least one all vegan snack or meal a day to bump up quinoa consumption. It helps that we have food processors galore and a Vitamix. So we buy in bulk and prep a lot.

    • Wendy Polisi

      I have never tried pickle chips but I think the coating would work great for pretty much anything. After baby I'm planning on trying it on crispy avocado tacos.

      Buying in bulk helps A LOT with expenses. :) And, think of all the money we are saving by not eating out….not to mention on future medical care.

      If you try the pickles I'd love to hear about it.

  • Rozz

    Love your recipes. This sound good wil try it

    • Wendy Polisi

      Hope you enjoy Rozz!

  • Julie

    I would like to try this but am hesitant about the 'mushiness' of the zucchini as it bakes and how that affects the crispiness of the outside coating. When I roast veggies and add summer squash or zucchini, they alway remain overly moist, never getting a nice caramel coating like other veggies.

  • Des

    Is there another kind of flour I can use??

    • Wendy Polisi

      Any type of flour would work since it is just part of the breading.

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  • Wendy Polisi

    I actually buy my quinoa flour but you can make it. If you have a good coffee grinder or food processor that would work. Just make sure you use either a sifter or a fine metal strainer when you are done to sift out any larger pieces.