Ingredients (serves 2–3)
- 2 medium zucchinis (or 1 medium turnip/rutabaga for a slightly firmer fry)
- 2 tbsp olive oil or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional for smoky flavor)
- Salt and black pepper to taste
- Optional: grated Parmesan for topping
Step-by-Step Instructions
Step 1: Prepare the Vegetables
- Wash and peel the zucchinis if desired.
- Cut them into fry-shaped sticks (about 1/4–1/2 inch thick).
Step 2: Remove Excess Moisture
- Lay the zucchini sticks on a clean towel.
- Pat dry to remove excess water—this helps them get crispy.
Step 3: Season
- In a large bowl, toss the zucchini sticks with olive oil, garlic powder, smoked paprika, salt, and pepper.
Step 4: Preheat Oven
- Preheat oven to 220°C (425°F).
- Line a baking sheet with parchment paper.
Step 5: Arrange and Bake
- Spread the zucchini sticks in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and slightly crispy.
Step 6: Optional – Broil for Extra Crispiness
- For extra crunch, broil for 1–2 minutes at the end of baking, keeping a close eye to prevent burning.
Step 7: Serve
- Sprinkle with grated Parmesan or additional salt if desired.
- Serve immediately with keto-friendly dipping sauces like garlic aioli or sugar-free ketchup.
💡 Tips:
- Using turnip, rutabaga, or jicama instead of zucchini gives a firmer, more potato-like texture.
- Avoid overcrowding the pan—air circulation is key for crisp fries.
- You can also make these in an air fryer at 200°C (400°F) for 12–15 minutes, shaking halfway through.
