Low Carb Crispy Baked Veggie Fries
Say goodbye to carb-heavy sides and hello to these irresistibly flavorful *Low Carb Crispy Baked Veggie Fries*! This recipe transforms zucchini, eggplant, and bell peppers into crunchy, golden fries coated with a savory blend of Parmesan cheese, almond flour, and aromatic spices like garlic powder and paprika. Perfectly baked, not fried, these veggie fries are a guilt-free indulgence that’s as healthy as it is delicious. Ready in just under an hour and gluten-free, they’re ideal for keto enthusiasts, low-carb meal plans, or anyone looking to sneak more veggies into their day. Serve them with your favorite low-carb dip for a snack or side dish that will disappear in minutes!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 2 medium Bell Peppers
- 0.5 cup Parmesan cheese
- 0.5 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and slice the zucchini, eggplant, and bell peppers into fry-like strips, about 1/2 inch thick.
In a shallow bowl, mix together the Parmesan cheese, almond flour, garlic powder, paprika, salt, and black pepper.
In another small bowl, beat the eggs until the yolks and whites are fully combined.
Dip each vegetable strip into the beaten eggs, allowing any excess to drip off.
Coat each egg-dipped vegetable strip evenly with the Parmesan and almond flour mixture.
Place the coated veggie strips in a single layer on the prepared baking sheet.
Lightly spray the veggie fries with olive oil spray to help them crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the veggie fries are crispy and golden brown.
Remove from oven and let cool for a few minutes before serving. Enjoy your crispy baked veggie fries with a low-carb dip of your choice!
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6038 mg | 262% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 55.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 745 mg | 57% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2733 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
