Ingredients
- 5 zucchinis (600 g)
- 1 cup of coconut flour (112 g)
- 2 Tablespoons of onion powder (14 g)
- 2 teaspoons of salt (9 g)
Recipe Description
DESCRIPTION: These AIP zucchini fries are delicious and guilt-free. I’ve got some tips for you to bake them to perfection.
Zucchini are moist creatures. Pretty much any time I use them in a recipe, I like to dry them out first. Consider blotting them dry with a paper towel after you’re done cutting them up.
For crispy, crunchy fries, cut the zucchini into fairly skinny strips. Some well-meaning people make zucchini fries the size of pickle spears. If you do that, you’re risking a soggy outcome.
Make sure you give the fries enough time in the oven. Pulling them out too quickly will leave you with sad, limp fries. Your patience will pay off.
These zucchini fries are best enjoyed right out of the oven. Unfortunately, they get a little mushy and floppy if you try to save them for another day. But this shouldn’t be an issue – you’ll want to eat them right away anyway!
This would be a really fun recipe to try in an air fryer. You could also make these in a toaster oven, although you’d either have to work in batches or perhaps make a smaller batch of fries.
However you choose to make them, you’ll produce a much-appreciated healthy snack. Happy fry-day!
Recipe Directions
- Preheat oven to 390°F (200°C).
- Cut zucchini in half and remove the inner fleshy part. Cut into ¼ inch fries.
- Combine all ingredients in a bowl and add the zucchini. Toss to coat.
- Grease a baking sheet and place zucchini fries evenly on sheet.
- Bake for 25-30 minutes, turning halfway through. Fries should have golden, crispy edges.
- Serve immediately.
