Coconut Pecan-Crusted Zucchini Chips With A Spicy Avocado Marinara Sauce

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

1. Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
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.
3. Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
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.
5. Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
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.

dipping sauce, avocado, red bell pepper, hot sauce, tomato sauce, zucchini chips, egg whites, buttermilk, italian dressing, buttery round crackers, pecans, shredded coconut, paprika, chili powder, ground coriander, ground black pepper, onion, salt, ground cumin, garlic, zucchini, grapeseed oil

Taken from www.allrecipes.com/recipe/257227/coconut-pecan-crusted-zucchini-chips-with-a-spicy-avocado-marinara-sauce/ (may not work)