Crispy Baked Keto Zucchini Fries (Print Version)

Golden crispy zucchini fries with almond-Parmesan coating for a satisfying crunch

# 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 Tips:

01 -
  • You get that irresistible crunch of restaurant fries while staying completely keto and gluten-free
  • The almond flour Parmesan coating creates this savory golden exterior that actually holds up unlike so many veggie fries that turn soggy
  • They come together in under 45 minutes with ingredients you probably already have in your pantry
02 -
  • Removing moisture from the zucchini before coating is absolutely non negotiable. I learned this the hard way when my first batch came out steamed and soft instead of crispy.
  • Do not overcrowd your baking sheet. When fries touch each other, they trap steam and you lose that crunch. Use two sheets if needed.
  • These are best eaten right out of the oven. They still taste good reheated but that initial crispiness is something special.
03 -
  • If your coating starts clumping up in the bowl, toss in another tablespoon of almond flour to loosen it back up
  • Use tongs to flip the fries halfway through baking to keep the coating intact

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