1 large zucchini
Salt
Pepper
Chipotle pepper or smoked Paprika
Garlic salt or powder
Almond meal (you can skip or use a different kind of meal to make it allergy friendly)
Nutritional yeast (optional, though I really think it brings the whole recipe together)
Pre-heat oven to 400. Cut zucchini into fry-size. I cut mine into three sections, then sliced those three sections in half long-ways. Then I sliced each of those halves into eighths. That makes them about Burger Kind size. You can cut them even smaller if you want.
Toss the zucchini in a bowl with regular salt and let sit for a couple minutes. Once you see moisture begin to leak out, pat with paper towels until they're as dry as possible. That took like, four paper towels for me.
Then toss again with regular salt or garlic salt, pepper, and just a couple shakes of Chipotle pepper. Add a liberal amount of nutritional yeast, and then add as much almond meal as you can get to stick to the fries (I did not add that much to the batch shown here. I added about a tablespoon or two of meal).
Grease a baking sheet, and line the zucchini up so they're not touching each other. Bake for about 25 minutes, flipping halfway through. If you want them more cooked, bake an extra five minutes at a time. Eat while hot.
