Another awesome recipe from guest writer Ashleigh who has her own gluten-free food blog. These tasty fries are low in calories and gluten free. These contain only good fats from the almond flour and egg, perfect for someone on a low-carb or paleo diet.
A healthier alternative to french fries/chips!
I normally substitute fries with sweet potato chips (which are pretty damn amazing), but today I decided to try something a little different. These are baked in the oven so there’s no frying involved whatsoever. It’s the almond flour coating that gives them a super crispy outer layer.
Aubergine (or eggplant, for you Americans) boasts a ton of health benefits:
For starters, it’s an excellent source of dietary fiber, as most veggies are. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C. Aubergines are also rich in minerals, boasting a large quantity of potassium, magnesium, calciumand phosphorous.
And since I know carbs are the new evil for most people (not for me though, I’ve learned to make carbs my friend), I thought I’d add that they contain 6g of carbs per 100g, compared to potatoes which contain 17g of carbs per 100g.
Almond flour also has a nutritional advantage over many processed flours in that it contains the same nutrient profile as whole almonds. More importantly, it’s gluten-free! 🙂
Note: You can sub. this for another GF flour, or even regular flour if gluten isn’t a problem for you.
This recipe makes 1-2 servings depending on your diet and how hungry you are! Macros are for 2 servings, and assume that you aren’t able to use every last bit of the almond flour and therefore are an estimate.
Macros (per serving): Calories 361 kcal, Protein 15.5g, Carbs 18.5g, Fat 25.5g
- 1 large Aubergine
- 1 cup Almond Flour (ground Almonds)
- 1 large Egg
- pinch of salt & pepper
- 1 tsp paprika
- 1 tsp garlic granules
- 1 tsp chili flakes
Note: You can use any other combination of herbs & spices you like!
- Pre-heat your oven to 200°C.
- In a bowl, crack and beat your egg.
- In a separate bowl, mix together your flour and all your seasonings.
- Take your aubergine and chop it up into long strips, so they resemble chips/fries. (I left the skin on mine, but you can peel yours first if you prefer).
Tip: It’s best to cut up your aubergine right before you’re going to use it, as the flesh turns brownish quite quickly. That’s why I didn’t start with this step.
- One by one, take your aubergine “chips” and firstly dip them in the egg mixture, then into the flour mixture, and ensure they get a good coating.
- Transfer your coated chips onto a lined baking tray and place in the oven to bake for 25 mins, turning them halfway through cooking.
Done! Your chips should now be nice & crispy, ready to be eaten as a side or a snack, served alongside your favourite dip 🙂
If you want to see more recipes from Ashleigh, check out her blog: myglutenfreegluttony.wordpress.com