Crispy, delicious baked zucchini fries elevate this vegetable into a super flavorful, totally addictive snack. Plus, they’re keto, paleo and gluten-free!
These baked zucchini fries are so good. They are healthy, keto, paleo and gluten-free. I don’t use bread crumbs in the coating, opting for almond flour instead.
I love zucchini. It’s obviously wonderful when in season, young and firm and almost sweet.
But I’m often tempted to buy it when not in season, knowing full well that it will be less flavorful, more watery and just not as good.
Whether in season or not, these fries are fabulous. They are crispy and so very flavorful.
The high heat baking removes excess water and any bitterness from the zucchini. The almond flour coating adds a delightful crunch. And the olive oil and spices add tons of flavor.
Not everyone in my family shares my love of zucchini, but even my toughest reviewer, The Picky Eater, loves these tasty keto fries.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Olive oil spray
- Egg whites
- Almond flour
- Kosher salt and black pepper
- Spices: garlic powder, paprika, and cayenne pepper
- Firm zucchinis
How to make baked keto zucchini fries
Scroll down to the recipe card for the detailed instructions. It’s a very easy recipe! Here are the basic steps:
- Slice zucchinis into strips.
- Dip in egg whites, then coat in seasoned almond flour.
- Spray with oil.
- Bake in a hot (425°F) oven, about 15 minutes per side, until golden.
How to serve them?
You can serve them with unsweetened ketchup for dipping, or with a dip made from sour cream (1/4 cup) and hot sauce (1 tablespoon).
When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 425°F oven. So I often serve these fries with one of the following:
What about leftovers?
Baked keto zucchini fries are best enjoyed fresh. But if you must, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days.
Reheat them gently, covered, in the microwave on 50% power.
More tasty zucchini recipes
I have many other wonderful zucchini recipes that I make often. A few of my favorites are:
Baked Zucchini Fries
- Olive oil spray
- 2 large egg whites
- 3/4 cup almond flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 6 medium firm zucchinis, unpeeled, ends removed (1 lb.)
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper and spray them with olive oil cooking spray.
- In a medium bowl, whisk the egg whites until frothy.
- In a large bowl, mix together the almond flour, kosher salt, black pepper, garlic powder, paprika, and cayenne.
- Cut the zucchinis in half lengthwise, then cut into 1/4-inch-thick fries. Pat dry using paper towels.
- Place the zucchini fries in the bowl with the beaten egg whites to coat.
- Transfer the fries to the bowl with the almond meal mixture. Toss to coat. The almond meal will form into clusters – that’s OK, just make sure it adheres to the fries.
- Arrange the coated zucchini fries in a single layer on the prepared baking sheets, not touching each other. Lightly spray them with olive oil spray.
- Bake 15 minutes. Remove the baking sheets from the oven. Carefully turn the fries. Spray again, return to the oven, rotating the cookie sheets, and bake 15 more minutes, until browned and crispy.