When I walked into Trader Joe’s last week I saw they were sampling out zucchini that had been breaded with cashew meal. I had been thinking about doing this for quite some time now except I was thinking pecan meal. I tried the sample and the flavor was amazing so I grabbed a bag of cashew meal and headed on my way. We had Cashew Breaded Baked Zucchini Chips, a low carb, gluten free side dish with our sauteed cod that very night!
It has gotten to the point that Grumpy will still quiz me on what I am doing in the kitchen, but I don’t get as much resistance as I used to. I casually told him I was battering the zucchini with cashew meal and baking it when he asked and it kind of just went without comment. I guess it wasn’t odd enough for him to think he wouldn’t like it!
This was a great way to enjoy a low carb treat that we ususally only ate when breaded with Italian Bread Crumbs and fried. By looking at these zucchini chips, they look fried to me, but they aren’t! I lined my pan with no stick foil and sprayed the foil with cooking spray. Then I spayed the top of the chips before placing in the oven. Turned them over half way and they were nice and browned! Absolutely delicious! Have you baked your zucchini chips lately?
Cashew Breaded Zucchini Chips
Using cashew meal instead of bread crumbs reduced the carbs in this Breaded Zucchini Chip, making it a low carb keto friendlyl recipe!
Preheat oven to 350 degrees. Prepare baking pan by lining with non stick foil and spray with cooking spray.
Whisk egg and water in medium sized bowl. Set aside. Stir together cashew meal, salt, and garlic powder in another medium sized bowl. Dip chips in egg wash, then coat both sides with cashew meal. Place each chip in a single layer on foil lined sheet.
When finished battering all chips, spray top of chips with foil then place in oven to bake.
Bake for 7 minutes or until bottom of chip has browned. Carefully flip the chip over and brown the opposite side, 7 more minutes. Serve hot.
I made a sriracha mayo dip for the chips and it went together amazingly well! Just take a tablespoon of mayo, your desired amount of sriracha, and stir.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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