Description
These Crispy Baked Keto Zucchini Fries are incredibly crunchy and packed with flavor, making them the perfect low-carb snack or side. Follow this easy, authoritative recipe for undeniably delicious results every time.
Ingredients
Scale
- 2 medium zucchini (about 1.5 lbs total)
- 1 tsp salt (for drawing out moisture) + 1/2 tsp for coating
- 2 large eggs, whisked
- 1/2 cup finely ground almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp avocado oil or olive oil (for drizzling)
Instructions
- Prep Zucchini & Salt: Wash and trim zucchini, then slice into 1/4-1/2 inch thick fries. Lay on paper towels, sprinkle with 1 tsp salt, and let sit for 15-20 minutes. Thoroughly pat dry with more paper towels.
- Prepare Breading Station: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, or use a wire rack over a baking sheet. In one shallow dish, whisk eggs. In a second dish, combine almond flour, Parmesan, 1/2 tsp salt, garlic powder, smoked paprika, onion powder, and black pepper.
- Coat Zucchini: Dip each dried zucchini fry into the egg, letting excess drip off. Then, dredge in the almond flour mixture, pressing to ensure an even and complete coating on all sides.
- Arrange & Bake: Place coated fries in a single layer on the prepared baking sheet, ensuring no overcrowding. Drizzle or mist lightly with avocado or olive oil.
- Bake to Crisp: Bake for 18-25 minutes, flipping halfway through, until golden brown and crispy. For extra crispness, broil for 1-2 minutes, watching carefully to prevent burning. Serve immediately.
- Prep Time: 25 mins
- Cook Time: 25 mins