I’ve always wanted to make a baked version of coconut shrimp but have been skeptical. I mean, sometimes frying in oil just can’t be beat. But then came along the latest Recipe ReDux member opportunity – The Frito Lay Gluten Free Recipe Challenge. Though I do not have to follow a gluten-free lifestyle, I can only imagine it’s tough to find decent gluten-free versions of traditional recipes that require breading, breadcrumbs or flour coating. Enter potato chips? Yes, potato chips. (I give credit to Regan @ The Professional Palate who first gave me the idea of using chips in place of panko crumbs.)
Many are surprised (as I was at first) to learn that Frito-Lay snacks, such as Tostitos and Lay’s, are made with just three simple ingredients – corn (or potatoes), vegetable oils (like sunflower, canola and/or corn) and salt. All ingredients that are also gluten-free.
But still, a dietitian touting chips? I could give you the boring “all foods fit” and “everything in moderation”, which I do believe but truth is, I love my snacks and will not be denied. So if I’m going to enjoy, I’m going with minimally processed, made with high quality, simple ingredients. (Next time you pick up a bag of your favorite munchie, take a look at the ingredient list.)
Back to the recipe – for the 3 step coating, I used coconut flour (Bob’s Red Mill has an amazing selection of palatable gluten-free flour options), whipped egg whites and crushed Lay’s chips mixed with shredded coconut. For the dipping sauce, I kept calories down by using a nonfat Greek yogurt, adding in lime, jalapeño and honey. Result = sweet, tangy, citrusy, spicy hot and creamy cool.
I gotta admit, these babies turned out to be really really good, baked and all.