Crispy Baked Keto Zucchini Fries (Printable Version)

Golden, crunchy zucchini fries with almond flour coating. Perfect low-carb snack ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini (about 14 oz), cut into fries

→ Coating

02 - 1 cup almond flour
03 - 1/2 cup grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper

→ Breading Station

08 - 2 large eggs

→ Optional Garnish

09 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
02 - Cut zucchini into fries approximately 1/2 inch thick and pat dry with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
04 - In another bowl, beat the eggs.
05 - Dip each zucchini fry first into the beaten eggs, then coat evenly with the almond flour mixture.
06 - Arrange coated fries in a single layer on the prepared baking sheet.
07 - Lightly spray the fries with olive oil spray for extra crispiness.
08 - Bake for 20-25 minutes, flipping halfway through, until fries are golden and crisp.
09 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve hot.

# Expert Hints:

01 -
  • You get that irresistible fry crunch without the carbs or guilt
  • The coating sticks beautifully and creates the perfect golden crust
  • They reheat surprisingly well for next day snacking
02 -
  • Excess moisture on the zucchini is the enemy of crispiness so pat them really dry
  • Crowding the baking sheet will steam the fries instead of baking them crispy
  • The light olive oil spray before baking makes a huge difference in the final texture
03 -
  • Use tongs instead of your hands to keep the coating even and avoid messy fingers
  • Double the recipe because these disappear faster than you expect

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