This would be a fun recipe to try in an air-fryer, too! Let me know if you do and how it works out!
Ingredients:
1 large zucchini or summer squash
1 beaten egg
1/2 cup nutritional yeast
1/2 cup almond flour
1/2 cup parmesan cheese (I used the shredded kind, but you could use whatever type)
1 tsp. garlic powder
1 tsp. onion powder
Pinch of pepper
1/2 tsp. sea salt
Preheat the oven to 425.
Cut the squash lengthwise into thin french-fry shapes.
Beat the egg in a large bowl and mix the seasonings in a separate bowl.
Dip a few strips into the beaten egg at a time, coating it all the way.
Next coat the strips in the seasoning mix by using your hands or a spoon to mix it around.
Lay the strips out, individually, on a baking sheet (sprayed with non-stick spray or on a silicone mat). Sprinkle the remaining seasoning mixture evenly on top of the strips to add more crunch.
Bake for 30 minutes, flipping half way in between.
Broil on low for the last few minutes to brown it even more.
Enjoy immediately!
You can store these in the fridge, but leftovers won't be as crispy.
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