Crispy Baked Zucchini Fries (Paleo, AIP)
These Baked Zucchini Fries are an easy side dish to pair with your summer entree. Using coconut flour and a mix of spices, they are simple, delicious, Paleo and AIP friendly.
Servings: 4
Equipment
- Baking Sheet
- oven safe cooling rack
- parchment paper or tin foil (optional)
Ingredients
- 2 medium zucchinis
- 1/3 cup unsweetened coconut milk (canned, full fat)
- 1/3 cup coconut flour
- 2 tsp oregano
- 1 tsp dried parsley
- 1 tsp garlic
- 1/2 tsp salt
Instructions
- Preheat oven to 425° Fahrenheit . Place a cooling rack on a baking sheet (can put parchment paper under the cooling rack for easy clean up); set aside.
- Cut the ends off the zucchini, then slice into fries, keeping the skin on. I usually slice them in quarters to ensure the skin is still on each piece/fry.
- Pour the coconut milk into a shallow bowl. In a separate bowl, combine spices and coconut flour.
- Set up your dipping station with each bowl/plate next to each other.
- Dip each zucchini fry into the coconut milk, then into the spice mixture. Lightly coat each fry, then set on the prepped cooling rack, skin side down. Repeat for all fries.
- Carefully place in the oven and bake for 30-35 minutes.
- Serve warm.