Canola oil or other high-heat cooking oil
1 cup ground hazelnut meal
1 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
4 slender, firm zucchini squash
1 large organic free-range egg, beaten

Instructions:

Heat about an inch and a half of Canola oil in a heavy bottomed skillet, over medium heat.

Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside.

Wash and trim the zucchini squash. Evenly slice the squash on a slight diagonal to create 1/4-inch thick chips. Press and pat the slices with a paper towel and set aside.

Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides.

When the oil is hot (about 325º to 350ºF), carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don’t overcrowd the pan- give the chips some space to sizzle and crisp up.

Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil.