Crispy Zucchini Fries. Metabolic, Keto, Healthy!
Summer zucchini is bountiful right now and if you (or your neighbors) have a garden, you likely have an abundance of zucchinis lying around. What to do with them all? We say, make these absolutely delicious, baked zucchini fries! Ultra-cheesy but without the dairy, ultra-crispy but without the flour, and ultra-delicious but without the junk!
They’re also gluten-free, low carb, paleo, and keto, making for a yummy but healthy snack recipe. Pair them with a grass-fed, lettuce wrap burger for a healthy and satisfying weeknight dinner.
Healthy, Metabolic Zucchini Fries
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1/2 cup almond flour
- 1 tablespoon Herbs de Provence
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons nutritional yeast
- 2 large zucchinis
- 2 eggs
Instructions:
Preheat the oven to 425F and line a baking tray with unbleached parchment paper or a silicone liner.
In a large mixing bowl, add almond flour, Herbs de Provence, red pepper flakes, garlic powder, nutritional yeast, and salt and pepper.
In a separate shallow bowl, crack eggs and whisk together.
Slice zucchinis into a french fry shape. Dip the zucchini strips into the egg mixture and then into the batter mixture until covered. Lay zucchinis flat on the baking tray. Repeat this until all mixture and all zucchini has been used.
Bake for 30 minutes or until crispy.
Serve immediately and dunk into your favorite dipping sauce.
