Recipe by Beth Warren

Buffalo Zucchini Chips

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Whether you’re on a keto, paleo, Whole 30, a plant-based diet, or are allergic to gluten, these veggie-based and gluten-free zucchini chips are for you. A perfect option for a snack, as a side dish with a meal, or as an appetizer when having company, the effort is worth the reward of satisfyingly healthful goodness.


Buffalo Zucchini Chips

  • 1 cup Gefen Almond Flour

  • 3/4 cup Parmesan cheese, grated

  • 2 teaspoons chili powder

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon cumin

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1 teaspoon sea salt

  • 1/4 teaspoon Gefen Black Pepper, freshly ground

  • 4 large egg whites, whisked or 3/4 cup Haddar Egg Whites

  • 1 large zucchini, sliced evenly into 1/4-inch (1/2 centimeter) rounds


Prepare the Buffalo Zucchini Chips


Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line two large baking sheets with Gefen Parchment Paper.


In a medium-size mixing bowl, stir together the almond flour, Parmesan cheese, chili powder, cayenne pepper, cumin, onion powder, garlic powder, salt, and pepper, taking care to break up any clumps.


Place whisked egg whites into another bowl.


Designating one hand “dry” and one hand “wet,” dip the zucchini slices first in the egg whites, then in the almond flour mixture, pressing down on the mixture to coat and turning the zucchini slice to coat both sides. Place coated zucchini slices on the prepared baking sheet, leaving about one inch (two and 1/2 centimeters) between slices.


Place baking sheets into the preheated oven. Bake for about seven to 10 minutes or until the bottoms are golden brown. Flip over and bake for about three to five minutes more.


Serve with dressing or with tomato or marinara sauce for dipping, based on your preference.


Photography by Beth Warren

Buffalo Zucchini Chips

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