- 5 zucchinis (600 g)
- 1 cup of coconut flour (112 g)
- 2 Tablespoons of onion powder (14 g)
- 1 teaspoons of salt (5 g)
- 2 Tablespoons of garlic powder (20 g)
- 2 teaspoons of paprika (4 g)
- 2 teaspoons of chili powder (4 g)
- Black pepper, to taste
- Tomato salsa, to serve with (optional)
DESCRIPTION: In the mood for something a little spicy? Try this spicy seasoned keto zucchini fries recipe. The little kick you get from the chili powder livens up the mild zucchini.
Did you know all chili powder is not created equal? As it turns out, it can vary a lot.
Sometimes your chili powder is actually a chili powder blend. Blends might contain onion, garlic powder, cumin, or salt in addition to chili.
The “heat” of a blend will vary, as the other seasonings cut the spiciness of the chili. Typically, the chilis used in blends are either red chili peppers or cayenne peppers.
Sometimes chili powder is referred to according to the pepper used. Common varieties include chipotle, jalapeño, cayenne, chile de árbol, New Mexico, Cheongyang, pasilla, Aleppo, ancho, and piri piri chili peppers.
- Preheat the oven to 400 F (200 C).
- Cut zucchini, removing the inner fleshy parts. Then slice zucchini into ¼ inch sticks.
- Combine the coconut flour, onion powder, garlic powder, paprika, chili powder, salt, and freshly ground black pepper in a large bowl. Add the zucchini sticks to the bowl and toss to coat evenly.
- Spread the sticks evenly on a greased baking sheet and bake for 20 minutes.
- Shake the tray and cook for an additional 5-10 minutes until golden.
- Serve immediately with a tomato salsa.