Crispy Baked Keto Zucchini Fries (Printable Version)

Golden, crunchy zucchini fries with almond flour coating. Perfect low-carb snack or side.

# What You'll Need:

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

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

08 - 2 large eggs

09 - 2 tbsp chopped fresh parsley

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.

01 -

The crunch is legitimately addictive, like restaurant fries without the guilt or carb crash
They reheat surprisingly well, making them perfect for meal prep lunches

02 -

Patting the zucchini completely dry is the difference between crispy and soggy, so don't rush this step
Don't overcrowd the baking sheet or the fries will steam instead of getting that golden crunch

03 -

Let the fries cool for about 5 minutes on the baking sheet before serving, they firm up even more
If reheating, use the oven at 180°C (350°F) for 8 to 10 minutes to restore crunch