LOW CARB ZUCCHINI FRIES RECIPE – GLUTEN FREE
While I am covering extended work changes this month, I still do not have as long as I'd love to experiment in the kitchen. I've asked a couple of my low carb blogger buddies Low Carb Yum this month to share recipes. She authored a variety of recipe books which you may buy directly from her site. Make certain to check out these!
I really like making chips out of vegetables aside from potatoes -- I have attempted Turnip Fries, Asparagus Fries and Zucchini Fries (that I was able to dive right into a soft boiled egg) . Additionally, I *love* the crunch and taste that anything is given to by pork rind crumbs, therefore out of my first it shifted with this particular recipe and made the coat a blend of pork rinds and Parmesan.
There are lots of vegetables aside from potatoes to make chips. Discover just how simple it's to create your own gluten free chips with this recipe that is very simple.
Keyword gluten free chips, low carbohydrate chips
Complete Time 30 minutes
Servings 4 portions
Ingredients
- 2 medium zucchini approx. 430g
- 2 eggs
- 1 tbs heavy cream
- 2.5 ounce pork rinds approx. 1 cup
- 1/2 cup grated Parmesan
Directions
- Preheat the oven to 400F.
- Cut the zucchini to matchsticks, ensuring each rod has some peel left .
- Add the cream and eggs to a bowl and stir well.
- Set the pork rinds into a food processor and process to breadcrumbs. Add the procedure again set them.
- Drizzle each slice of zucchini to the egg mix, then the pork rind mix, then put on a baking rack on a baking sheet.
- Roast for 15-20 minutes before beginning to crisp at the edges. Drink hot.