Takis-Crusted Zucchini Bites with Creamy Dip

1. Fill a quart-size bag with 1-2 cups of Takis (or the TJ dupe) and smash until they have a chunky bread crumb consistency. Pour the crushed Takis onto a plate.
2. On a separate plate, combine 1/4 cup of whole wheat, GF, or almond flour with 1/4 tsp garlic powder, 1/4 tsp paprika, a pinch of black pepper, and a pinch of salt.
3. In a separate bowl, crack and whisk 2 eggs.
4. Preheat your air fryer to 375°F or your oven to 400°F.
5. Take your baby zucchinis and dredge each piece first in the flour mixture, then dip into the whisked egg, and finally cover thoroughly with the crushed Takis.
6. Place the coated zucchinis in the air fryer, lined with parchment paper, and spray the tops with a little oil. (If baking, place on a baking sheet lined with parchment paper).
7. Air fry for about 10 to 12 minutes, or bake for about 20 minutes, or until the zucchini bites are crispy.
8. For the dipping sauce, combine 1/2 cup reduced fat sour cream, Greek yogurt, or plain non-dairy yogurt with 1/2 cup pico de gallo. Mix until well combined.
9. Serve the crispy Takis-crusted zucchini bites with the creamy dip.