Almond Crusted Baked Zucchini Crisps
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April 18, 2017 Updated December 31, 2018
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When you're new to reducing grains, yet still want to have some of the textures that grains offer, coating things with almond flour can be a great alternative. They also have their own inherent lovely nutty flavor. Almonds give a nice crunch factor for those that like lightly breaded things.
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Image by: Thora Toft Prep time: 15 to 30 minutes Cook time: 24 minutes Makes: 4 appetizer servings Difficulty: Medium
• Gluten free • Dairy free • Grain free • Soy free • -
Use all organic ingredients, and ensure any dried spices are labeled certified gluten free.
Ingredients:
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• 1 large Zucchini, sliced into circles, or cut into strips like fries • 1 cup Fresh ground almond flour (* See Notes below) • 1 Egg • 1 teaspoon Sea salt • 1 teaspoon Fresh garlic, minced • 1 teaspoon Fresh thyme, finely chopped • 1/4 teaspoon Fresh ground black pepper -
Substitutions and Notes:
- Almond flour: If you don't want to make your own almond flour, you can use packaged. Ensure it's labeled gluten free. Course ground would be better for this recipe, but regular fine grind will work ok. See below if you want to make your own ground almonds.
- Thyme: If you don't have fresh thyme, you can use dried. Use about 1/2 teaspoon. Be sure that any packaged dry spices are labeled certified gluten free.
Directions:
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- Preheat oven to 450° F (230° C). Place rack in the middle.
- Line a baking sheet with wax or oven paper and set aside. You could instead grease a baking sheet.
- In a small bowl lightly beat the egg.
- In a separate bowl, mix the almond flour, sea salt, garlic, thyme and black pepper.
- Dip the zucchini slices into the egg and let the extra drip off. Drop slices into the almond flour mixture, and flip to coat.
- Place the slices onto the prepared baking sheet.
- Bake for 12 minutes per side, for a total of about 24 minutes, until crispy.
- Serve immediately.
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Notes:
- Fresh ground almond flour - Make this from blanched dried almonds. Grind in a food processor or blender, using a pulsing setting. Grind until you have the consistency desired. You won't be able to make it quite as fine as store bought flour, but for this use for Zucchini Crisps, you don't need it super fine. You can keep it quite coarse if you like (like in the picture below). It doesn't hold together quite as well when it's coarser, but it gives a more crunchy crusted texture.
Coarse Ground Almond Flour
Image by: Thora Toft Enjoy!
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