Recipe: Perfect Baked Zucchini / Courgette Fries / Chips #paleo #vegetarian #quick #healthy

Baked  Zucchini / Courgette Fries / Chips  #paleo #vegetarian #quick #healthy. These courgette chips or zucchini chips meet all my healthy salty snack requirements. They're easy to make, baked (not fried), nutrient dense, and are they're simply delicious! Now it's time for the long-awaited baked zucchini fries.

Either way works fine but we prefer the strips! Next, dip the zucchini into eggs then into breadcrumbs. Crispy Keto Zucchini Fries will soon be your favorite new snack! You can cook Baked  Zucchini / Courgette Fries / Chips  #paleo #vegetarian #quick #healthy using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Baked  Zucchini / Courgette Fries / Chips  #paleo #vegetarian #quick #healthy

1. You need 2 of small to medium zucchini.
2. It's 1 of egg, lightly beaten.
3. Prepare of Coating Mixture.
4. Prepare 1/2 Cup of almond flour (can also use fine polenta).
5. You need 1/2 Cup of grated parmesan cheese (can also replace with more flour).
6. You need 1 tea spoon of oregano.
7. Prepare 1 tea spoon of thyme.
8. It's 1 tea spoon of finely chopped or ground rosemary.
9. It's 1/2 tea spoon of salt or herbed salt.
10. Prepare dash of pepper (to taste).

Plus, they are low-carb while being delicious at the same time! These baked zucchini chips are best right after they come out of the oven. They soften as they cool, so eat them as soon as you can, when they're still hot, juicy, and crisp. Most often, I enjoy them plain, straight off the baking sheet, but they're fantastic with dipping sauces too.

Baked  Zucchini / Courgette Fries / Chips  #paleo #vegetarian #quick #healthy instructions

1. Turn the over to 220 C and line a baking tray with baking / parchment paper..
2. Mix almond flour, parmesan, and all the herbs and spices from the coating mixture. Beat the egg lightly..
3. Cut the ends of the courgettes / zucchini. Half them lengthwise, and then half them again. Cut the strips to the length you like for your fries /chips..
4. Coat the xucchini in egg so it's covered on all sides. Coat the zucchini into the coating mix and lay on the tray. egg can make the mix in the mixing bowl clump, so i usually just use one hand to dip in egg, and then burry it under the coating mix, and use my 'clean' to take out of the bowl, shaking lightly to remove the extra coating..
5. Any left over mix you can store in the fridge or combine with left over egg into a ball and bake with the fries. (This too makes a great snack).
6. Bake for 12-15 minutes, or until the coating mix on the xucchini starts to brown..
7. Serve warm..

Remove the courgette chips, place on a kitchen towel and dry as much as possible. Mix together the plain flour and corn flour in a bowl and reserve. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Working in batches, dip courgette strips into egg mixture, shake to remove any excess, and roll in breadcrumb mixture to coat.

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