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Spicy Seasoned Keto Zucchini Fries Recipe

In the mood for something a little spicy? Try this spicy seasoned keto zucchini fries recipe. The little kick you get from the chili powder livens up the mild zucchini.

Spice up your keto diet meal plans with other recipes from these 20 keto chili recipes that will make you fall in love with fall.

Variations of Chili Powder

Did you know all chili powder is not created equal? As it turns out, it can vary a lot.

Sometimes your chili powder is actually a chili powder blend. Blends might contain onion, garlic powder, cumin, or salt in addition to chili.

The “heat” of a blend will vary, as the other seasonings cut the spiciness of the chili. Typically, the chilis used in blends are either red chili peppers or cayenne peppers.

Sometimes chili powder is referred to according to the pepper used. Common varieties include chipotle, jalapeño, cayenne, chile de árbol, New Mexico, Cheongyang, pasilla, Aleppo, ancho, and piri piri chili peppers.

Chili Powder vs. Paprika

This ketogenic recipe happens to call for both chili powder and paprika. The two spices are similar, but have distinctions.

As mentioned earlier, chili powder tends to be a blend of chilis mixed with other spices. Paprika is a mix as well, but it’s limited to peppers.

The peppers used for paprika are generally sweet and mild. At least in the U.S., paprika is not going to have much, if any, heat, but it can range internationally.

To confuse matters even more, chili powder blends can sometimes contain paprika!

As a general guideline, if you are looking for heat, chili powder will help you. If you’re looking for sweet and smoky, paprika is your friend. Often they work well together, as they do in this spicy seasoned keto zucchini fries recipe.

Spicy Seasoned Keto Zucchini Fries Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Snack
• Cuisine: French

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Ingredients

• 5 zucchinis (600 g)
• 1 cup of coconut flour (112 g)
• 2 Tablespoons of onion powder (14 g)
• 1 teaspoons of salt (5 g)
• 2 Tablespoons of garlic powder (20 g)
• 2 teaspoons of paprika (4 g)
• 2 teaspoons of chili powder (4 g)
• Black pepper, to taste
• Tomato salsa, to serve with (optional)

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Instructions

1. Preheat the oven to 400 F (200 C).
2. Cut zucchini, removing the inner fleshy parts. Then slice zucchini into ¼ inch sticks.
3. Combine the coconut flour, onion powder, garlic powder, paprika, chili powder, salt, and freshly ground black pepper in a large bowl. Add the zucchini sticks to the bowl and toss to coat evenly.
4. Spread the sticks evenly on a greased baking sheet and bake for 20 minutes.
5. Shake the tray and cook for an additional 5-10 minutes until golden.
6. Serve immediately with a tomato salsa.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 7 g

Nutrition

• Calories: 101
• Sugar: 5 g
• Fat: 2 g
• Carbohydrates: 15 g
• Fiber: 8 g
• Protein: 4 g