Crispy Baked Keto Zucchini Fries (Print Version)

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

# What You Need:

→ Vegetables

01 - 2 medium zucchini, cut into 1/2 inch thick 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, beaten

→ 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 thoroughly with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together almond flour, Parmesan, garlic powder, paprika, salt, and pepper until well combined.
04 - In a separate bowl, beat the eggs until uniform.
05 - Dip each zucchini fry first into the beaten eggs, allowing excess to drip off, then press into the almond flour mixture to coat evenly on all sides.
06 - Arrange coated fries in a single layer on the prepared baking sheet, ensuring pieces do not overlap.
07 - Lightly spray the fries with olive oil spray to promote golden crispiness.
08 - Bake for 20-25 minutes, flipping halfway through cooking, until fries are golden brown and crispy.
09 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve immediately while hot and crispy.

# Insider Tips:

01 -
  • You get that satisfying crunch without the heavy grease of regular fries
  • The whole family actually asks for these even the ones who turn their noses up at zucchini
02 -
  • Rushing the drying step is the number one reason these turn out soggy instead of crispy
  • Crowding the pan steams the fries instead of baking them so use two pans if you need to
03 -
  • Adding two tablespoons crushed pork rinds to the coating mixture creates an even crunchier texture
  • For dairy free swap the Parmesan for nutritional yeast which still gives that umami flavor

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