These Low-Carb Buffalo Baked Zucchini Chips make a delicious snack or side dish. They can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, lc/hf, or Banting diet.
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Zucchini has always played a major role in our summer-time meals. My parents grew bushels of it in their garden. When the zucchini was ripe, we ate it in some form on a daily basis. Because we ate zucchini so often, my mother tried to find different ways to prepare it to add some interest to our meals.
Sometimes my mother would simply sauté the zucchini. Other times she made zucchini bread or added it to other baked goods. She also would put it in casseroles. My favorite way she prepared it, however, was when she would dip it in egg, then in a mixture of flour, salt, and pepper, and then fry it. I loved the crispness of the coating and the tender inside of zucchini.
This recipe is loosely based on my mother’s fried squash recipe. I made some changes to decrease the carbs and get rid of the gluten. I also spiced up the coating to make it even yummier!
One change I made was to use egg white instead of a whole egg to dip the squash slices in. This helps keep the final product from getting too “eggy” tasting. I switched out the wheat flour for a combination of almond flour and parmesan cheese. I added in some chili powder, cumin, onion powder and garlic powder for flavor and a bit of cayenne for heat. Instead of frying the squash slices, I baked them to a golden brown in the oven.
Okay, so about the only thing that is the same as my mother’s recipe is the salt and pepper. I did say “loosely” based on her recipe! Maybe I should have called this recipe, “Not Your Mother’s Fried Squash”!
The zucchini chips have a crispy outside and a moist, tender interior. They are delicious by themselves or dipped in dressing. I find that the “buffalo” spicy flavors in this recipe combine will with cool flavors. Dip them in our blue cheese dressing or this keto ranch dressing from Keto Cooking Wins for a delicious treat.
Serve these Low-Carb Buffalo Baked Zucchini Chips as an appetizer, game day snack, or along with a meal. Enjoy!
-Annissa
Low-Carb Buffalo Baked Zucchini Chips
Ingredients
- coconut oil spray
- 1/2 cup super fine almond flour
- 3/4 cup parmesan cheese grated
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
- 8 ounces zucchini squash (about 1 large), sliced into 3/16 inch slices
- 2 large egg whites
Instructions
Preheat oven to 450º Fahrenheit. Spray two cookie sheets with coconut oil spray.
Place almond flour, parmesan cheese,chili powder, cayenne pepper,ground cumin, onion powder, garlic powder, salt and pepper in a food processor. Pulse until thoroughly mixed and cheese is finely ground. Place mixture into a bowl.
Place egg whites into a second bowl.
Dip the zucchini slices first in the egg white, then in the almond flour mixture, pressing the mixture on to coat and turning the zucchini slice to coat both sides.
Place coated zucchini slices on a cookie sheet, leaving an inch or so between slices.
Place cookie sheets with the coated zucchini into the pre-heated oven. Bake for about 7 minutes or until the bottom is golden brown. Turn and bake about 3 minutes more. Remove from oven and transfer to a serving plate using a spatula.
If desired, serve with blue cheese dressing or ranch dressing for dipping.
Recipe Notes
Serving size: 1/4 of the recipe or about 2 ounces
Per serving:
Calories: 201
Fat (g): 13
Carbs (g): 7
Fiber (g): 2
Protein (g): 17
Net Carbs (g): 5
Sounds delicious. What are your thoughts on using an air fryer?
I don’t have a lot of experience with air-fryers yet. My guess is that this recipe would work great in an air fryer.
Annissa
Excellent! I’m genuinely surprised at how “buffalo-e” these taste. I didn’t have Parmesan and used Manchego sheep cheese, which added moisture to the mixture making it difficult for the egg dipped zucchini to pick up the crumbs. It was still so good. I will definitely make these again. If I make them again with Manchego I will definitely put the cheese in the freezer a bit before making them so that the mixture is more of a fine crumb, as I imagine it is with the Parmesan.
Thanks for this delicious recipe!