This recipe makes me say “yum” every time I see the pic!

– Olive oil (for misting or brushing)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Cut the broccoli into “fry”-sized pieces, ensuring each has a flat side to lie on the baking sheet.
3. In a shallow dish, mix together the almond flour, grated parmesan, garlic powder, paprika, salt, and pepper. This will be your breading mixture.
4. In a separate bowl, beat the eggs until well combined.
5. Dip each broccoli piece into the egg, allowing the excess to drip off, and then dredge in the almond flour mixture to coat all sides.
6. Arrange the coated broccoli on the prepared baking sheet in a single layer, not touching.
7. Lightly mist or brush the prepared broccoli with olive oil. This will help achieve a golden color and a crispy texture.
8. Bake for 18-20 minutes or until the broccoli is crispy and golden brown. Flip halfway through baking to ensure even crispiness.
9. Let the broccoli fries cool slightly before serving; they’re hottest and crispiest shortly after coming out of the oven.

Variations & Tips

– For a spicy kick, mix a pinch of cayenne pepper into the breading mixture.
– If following an egg-free diet, a flaxseed or chia seed “egg” can be a great vegan binding alternative.
– To boost the parmesan flavor, sprinkle extra cheese on top of the broccoli fries in the last few minutes of baking.
– Experiment with your favorite herbs and spices; adding Italian seasoning can give an extra edge to the flavor palette.
– Almond flour is fantastic for a low-carb diet, but for those with nut allergies, coconut flour can be a decent alternative, though you may need to adjust quantities as it’s more absorbent.
– Serve immediately for the best texture, as the broccoli can become softer as it sits. If you do have leftovers, re-crisp them in the oven at 350°F (175°C) for a few minutes before serving.