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Keto Zucchini Fries

Crispy, herby zucchini fries that bring all the crunch and none of the carbs. Totally vegan. Totally snack-worthy. Definitely not rabbit food.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 110 kcal

Ingredients
  

  • 2 medium zucchinis cut into fry-sized sticks
  • ½ cup almond flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup plant-based milk unsweetened

Instructions
 

  • Preheat oven to 425°F (or set air fryer to 400°F).
  • Line your baking tray with parchment or grease your basket lightly.
  • Slice the zucchinis into fry-like strips—keep them uniform for even baking.
  • Mix almond flour, nutritional yeast, garlic powder, paprika, salt, and pepper in a shallow bowl.
  • Pour plant milk into another bowl.
  • Dip each zucchini stick into the milk, then coat it with the dry mix.
  • Lay them on the tray or in the air fryer, spaced apart like they need personal space.
  • Bake or air-fry for 15 minutes, flipping halfway until golden and crisp.
  • Cool for a couple minutes (if you can wait), then serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 110
  • Total Fat: 7g
  • Saturated Fat: 0.5g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 4g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 14%
  • Vitamin A: 12%
  • Magnesium: 10%
  • Folate: 9%
  • Iron: 8%

Additional Notes/Tips

  • Want it crispier? Crank the last 2 minutes to broil mode (oven divas only).
  • Dips? Try spicy vegan mayo, dairy-free ranch, or guac if you’re feeling extra.
  • Don’t overcrowd the tray—soggy fries are a crime.
  • You can sub coconut flour, but results may vary and we’re not here for soggy drama.
  • Store leftovers in the fridge, reheat in the air fryer—never the microwave.