Meet the ultimate snack food: Thick-cut eggplant fries coated in a golden, crispy layer made from almond flour.

Quick and easy to make, these eggplant fries keep snack time Paleo-friendly and gluten-free. White potatoes get swapped with healthy eggplants, while a savory mix of almond flour and Italian seasonings create the perfect, golden-brown coating.

Although eggplant tends to pack a lot of moisture (which can result in a soggy veggie), baking it in this version keeps the eggplant tender but still firm. What you get is a dreamy crunch on the outside, and a warm, creamy inside.

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To start, simply cut the eggplant into 1-inch rounds, then slice those rounds into fry-size strips. Note: leaving the skin on helps the eggplant to hold its shape while coating and baking. It’s also very important that each of the “fries” are the same size so that they bake evenly. Next, double-coat each eggplant strip with the almond flour mixture and briefly dip in egg and almond milk. Bake for 20 minutes, and enjoy!

These fries makes a great side dish or a crave-worthy snack. Dip them in Paleo ketchup or aioli sauce to up the flavor!

Tips:

• • Eggplant discolors rapidly once it’s cut, so prepare them right before cooking.
  • Serve these fries while they’re still warm out of the oven, as the baked eggplant tends to get soft as the fries cool down.

Dina Hassan

Crispy Golden Eggplant Fries Recipe

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Total time:30 mins

Cook Time:20 mins 20 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Crispy Golden Eggplant Fries Recipe

Recipe by: Dina Hassan

Meet the ultimate snack food: Thick-cut veggie fries coated in a golden, crispy layer made of almond flour.

Tools

• 2 small bowls
• 2 shallow dishes
• Chef’s knife
• Baking tray
• Parchment paper

Ingredients

• 1 medium eggplant
• 1 egg, lightly beaten
• ¼ cup almond milk
• 1 ¼ cups almond flour
• 1 t garlic powder
• 1 t Italian seasoning
• Salt and pepper, to taste
• Extra virgin olive oil

Instructions

• Preheat the oven to 400°F. Line a baking tray with parchment paper.
• Cut the eggplant into 1-inch rounds, then slice those rounds into fry-size strips.
• In a small bowl, whisk together the egg and almond milk. Set aside.
• In a separate small bowl, stir together the almond flour, garlic powder, Italian seasoning, salt and pepper. Divide evenly onto two shallow dishes.
• Roll the eggplant fries into the almond flour mixture on the first plate, then dip into the egg mixture, and then into the second plate of almond flour.
• Place the eggplant fries evenly onto the prepared baking tray. Lightly drizzle them with extra virgin olive oil.
• Bake for 20 minutes until they are crispy and golden brown. Remove from the oven and enjoy.

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