You won't believe how easy it is to make these Crispy Baked Eggplant Fries. They're free of gluten, dairy, soy, eggs and sugar and they're loaded with healthy fats, protein and fiber. Serve these eggplant fries with warm tomato sauce for dipping!
- 1 large eggplant
- 1 Tbsp. extra-virgin olive oil extra-virgin
- Sea salt to taste
- Pepper to taste
- 1/2 cup almond flour (or blanched almonds to make almond flour-see note below)
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Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper and set aside.
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Slice the eggplant in half (see above image), then place the sliced side down on the cutting board and slice a cross shape (as shown) in each half. Then, make horizontal and vertical slices again (see image) until you have small rectangle fry shapes.
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Lay the sliced eggplant on a rimmed baking sheet and spray with extra-virgin olive oil. Coat all the eggplant pieces with almond flour (or make your own almond flour-see note below using blanched almonds). Sprinkle with sea salt and pepper and bake in the oven for 30 minutes or until golden brown and crispy.
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Remove from the oven, set aside to cool for 5 minutes and serve.
To make almond flour from blanched almonds, pulse 1/2 cup blanched sliced almonds in a mini food processor until it forms a flour consistency, about 1-2 minutes. Be sure not to process too long or you will make almond butter.