Keto Zucchini Fries

Ingredients

• 6 small Zucchinis (or 3 medium zucchini, total weight 600g)
• 2 large Egg Whites
• 3/4 cup Grated Parmesan
• 1/2 cup Almond Flour
• 1/2 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Prepare tray: Line a large baking tray or 2 small trays with parchment paper. Slightly oil the paper with olive oil or spray oil. Set aside.

3. 3

   Cut Zucchini: Trim the zucchini ends, don't peel off the skin, and cut into medium-sized fries - about 3 inches long (8 cm) x 0.4-inch diameter (1cm).

4. 4

   Pat Zucchinis: Slightly pat dry the zucchini fries with absorbent paper. Set aside.

5. 5

   Prepare dry ingredients: In a large mixing bowl, whisk together grated parmesan cheese, almond flour, salt, garlic powder, smoked paprika, dried oregano. Set aside.

6. 6

   Prepare egg: In another medium-size mixing bowl, add the egg whites. Set aside.

7. 7

   Dip: With one hand, dip zucchini fries, one at a time, into egg white, then with the other hand, roll into the flour parmesan mixture until fully covered.

8. 8

   Place on tray: Place each prepared zucchini fry onto the prepared tray, leaving 0.15 inch (0.5 cm) space between each. Don't overlap zucchini fries, or they won't bake.

9. 9

   Bake for 20 minutes in the center of the oven. If using 2 trays, bake both simultaneously, place both trays around the center rack, one on top of the center rack and one below the center rack.

10. 10

    Flip: After 20 minutes, flip each zucchini fry on the other side using tongs.

11. 11

    Bake again for 15-20 minutes or until crispy.

12. 12

    Serve immediately with homemade sugar-free ketchup or mayonnaise. One serve is about 100g/3.5oz, about 10 baked zucchini fries.

13. 13

    --- Storage ---

14. 14

    Store: Zucchini fries are better eaten straight after baking. However, you can store some leftovers in an airtight container in the fridge. They soften quickly and must be rewarmed in a hot oven 350°F (180°C) for about 10-15 minutes to get their crispiness back.