Almond Crusted Baked Zucchini Crisps
March 21, 2014
Truth: almond flour is better than breadcrumbs for coating.
Boom. There, I said it.
OK, OK, OOOOOK...subbing one ingredient for another doesn’t always cut it.
Sometimes it yields “just as good as” or “almost like the real deal” results.
Other times (such as this case) it’s way better.
To put it in car terms almond flour is better than bread crumbs just like a Camaro is better than a Chevy Citation.
But this is not solely my opinion, I did a comparative test.
It went down like this: I baked two batches of zucchini crisps. One using almond flour, another one using breadcrumbs.
I put them in two separate bowls, served to a couple of mine and observed their reactions.
The almond flour coated crisps were gone in a heartbeat. People were almost fighting each other over the last bit.
The breadcrumb ones instead lasted much, much longer.
Even a couple of “The ones in that bowl are so much better, you should totally try them before they’re gone” were heard around the table.
In other words, Almond Crusted Baked Zucchini Crisps are the way to go.
Gluten-free, paleo-friendly and so very delicious. So very, very delicious...you should totally try it!
Print this recipe!
Serves 4 as a snack
1 large zucchini, sliced into rings
1 cup / 4 oz / 110 gr almond flour (I used Bob’s Red Mill)
1 teaspoon fine grain sea salt (I like Celtic Sea Salt)
1 teaspoon garlic powder
1 teaspoon thyme
¼ teaspoon ground black pepper
Preheat oven to 450°F (230°C) and place a rack in the middle.
Line a baking sheet with parchment paper and set aside.
In a small bowl lightly beat the egg.
In a separate bowl combine almond flour, salt, garlic powder, thyme and black pepper.
Dip zucchini slices in the egg and let excess drip off, drop in the almond flour mix bowl to coat.
Place coated zucchini slices onto the lined baking sheet.
To do this efficiently I usually use my left hand to dip the slices into the egg and my right hand to coat with the almond flour, like a one-man assembly line. It’s the best way to avoid getting both hands coated.
Bake for 6 minutes per side (a total of 12 minutes).
Serve immediately and enjoy!
One serving yields 112 calories, 9 grams of fat, 6 grams of carbs and 6 grams of protein.