Introducing our Keto Fried Zucchini, a taste of Italy at its finest. Baking in the oven, these zucchini bites fill the air with an irresistible aroma. They're the ideal indulgence—a crunchy appetizer, side dish, or snack. Enjoy these flavorful chips while keeping your carb count in check. Let's dive into keto perfection!

This recipe is sponsored by Bob's Red Mill. Thank you for the support and your most-amazing product Super-Fine Almond Flour.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍟 Ingredients for this keto-fried zucchini recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Fried Zucchini Chips: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto fried zucchini recipe?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage instructions
- Reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Making these crunchy chips is a breeze! Mix almond flour, parmesan cheese, and Italian seasoning, and dip the zucchini slices into the flour mixture and almond milk. Bake them in the oven for 30 minutes.
Chef's note
Enhance the flavor profile of these chips by experimenting with different seasonings. Add a pinch of smoked paprika or a dash of cayenne pepper for a hint of smoky or spicy kick. Get creative with your dips, too—try a creamy garlic aioli or a tangy Greek yogurt dip to take these koto-friendly chips to new heights of deliciousness!
🍟 Ingredients for this keto-fried zucchini recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
To make this Keto Fried Zucchini Chips, you will need the following tools:
Tools substitute options
How to make Fried Zucchini Chips: step-by-step guide




Cooking methods
Preparation steps
- Gather and measure all the ingredients required for the recipe.
- Cut the zucchini into ¼-inch thick rounds, and make sure to wash them thoroughly. Remove the ends of the zucchini before slicing to ensure uniform pieces.
- Place the Bob's Red Mill Almond Flour on a plate. Mix in the parmesan cheese, Italian seasoning, and garlic salt.
- In a shallow bowl, whisk together the unsweetened plain almond milk and cornstarch until they are thoroughly combined. This mixture will serve as a binding agent for the coating to adhere to the zucchini slices.
Cooking instructions
- Preheat oven to 425°F (220°) and spray a cast-iron sheet pan with cooking spray.
- Dip each piece of squash into the flour mixture, dunk it into the almond milk, then dredge through the flour again.
- Carefully place each piece onto the sheet pan in a single layer. Spray the tops with cooking spray and transfer them to the oven.
- Bake for 30 minutes. Remove from oven and serve immediately with warm marinara.
Chef's pro tip
A common mistake when making these chips is not drying the zucchini before coating them. Excess water content leads to soggy chips. To prevent this, make sure to pat dry the zucchini rounds with paper towels or a clean kitchen towel before dipping them in the flour mixture.
What to serve with keto fried zucchini recipe?
Pair these zucchini chips with the following dip or sides:

How to make it healthier
Time-saving tips
What can I prepare ahead of time?

Storage and reheating instructions
Storage instructions
To store these zucchini chips, you can use the following:
Reheating instructions
Recipe wrap-up and conclusion
Our Keto Fried Zucchini will satisfy your cravings for chips. They are a perfect snack to enjoy while watching a TV show or cheering for your favorite team during a game.
Enjoy a delightful crunch satisfying your taste buds with every bite. And the cool part is you can pair these chips with marinara sauce or dipping of your choice.
Frequently asked questions
📖 Recipe

Keto Fried Zucchini
Ingredients
- 3 large zucchini cut into ¼” rounds
- 1 cup Bob's Red Mill Super-Fine Almond Flour
- ¼ cup grated parmesan cheese
- 1 cup unsweetened plain almond milk
- 1 tablespoon cornstarch
- ½ teaspoon garlic salt
- 1 tablespoons Italian seasoning
- Cooking spray
- Marinara for serving
Instructions
- Preheat oven to 425° F and spray a cast-iron sheet pan with cooking spray.
- Place the Bob’s Red Mill Almond Flour on a plate. Mix in the parmesan cheese, Italian seasoning, and garlic salt. In a shallow bowl, whisk together the almond milk and cornstarch.
- Dip each piece of squash into the flour mixture, dunk into the almond milk then dredge through the flour again.
- Carefully place each piece onto the sheet pan in a single layer. Spray the tops with cooking spray and transfer to the oven.
- Bake for 30 minutes. Remove from oven and serve immediately with warm marinara.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Michelle says
I add about a Tablespoon of garbanzo bean flour to the milk mix and replace the cheese with some nutritional yeast, and it turns out well!
Wayne says
I do not have a cast iron sheet. Can I use a regular sheet or a cast iron skillet?
Cast Iron Keto says
You can definitely use a regular sheet pan, we'd suggest lining it with parchment if it's not non-stick though.