Vegetables: they’re better crispy. And that’s a fact. Except it’s really hard to get them crispy on your own. I envy the restaurant’s that can make the perfect crispy brussel sprouts, it’s just not fair!
I’ve tried a million different ways to get them crispy, from a little to a lot of oil. To seasoning, to temp to skillet. It just doesn’t seem like anything works, or at least if it works one time, it doesn’t work again. I’m trying to eat vegetables- why can’t this be easy!
My boyfriend had the crazy thought by adding a little breading would make them a little crispier at a higher temp. And it worked like a charm, over, and over and over again. But using flour for breading can be high in carbs. So I found a sneaky way to make my own low-carb breading. And this breading isn’t just for veggies, it can work for chicken too!
Yes, that means you can have chicken parm without having all the carbs that come along breading. The secret? Using flour substitutes and some GG fiber crispbreads! By adding some simple spices, and getting creative with a food processor. You can successfully create low carb breading any time you need, and keep it in your cabinet for any occasion!
To make it easy check to see if you have these ingredients to start: GG fiber crispbreads, almond flour, flaxseed meal, salt, pepper, and any other seasoning you believe would work or taste well consistently across your dishes. Then you need a food processor. I like this cheap, Cuisinart one from Amazon. Or something a little more heavy-duty like the Ninja.
What you’ll do is take 1/3 cup flax meal, and 1/3 almond flour (or coconut flour) and 4 GG crispbreads, seasoning to your taste, and blend for about 30 seconds! Depending on how you like your breading it can be course or fine. I like it somewhere in the middle so it gives it a little texture and of course crunch! Once that’s made you can set some aside for your veggies, and tupperware the rest.
I like to cook my veggies closer to the 450 range. To prep them, I place them in a bowl and add the oil, salt, then add the breading. There really shouldn’t be any access breading that sits in the bottom of the bowl and when poured out on the pan. They should be coated but not completely covered. Try to keep the access breading in the pan.
Once you’ve seasoned them and put them on the pan, let them bake for about 20 minutes, but gauge the vegetables depending on what you’re cooking. I keep artichokes closer to 20 minutes in the oven for maximum crispyness! Now you’re set for everything, and you can stay low-carb doing it, get some fiber from the flax and GGs in the process. and make delicious veggies whenever you want!
- 1/3 cup almond flour
- 1/3 flaxseed meal
- 4 GG crispbreads
- Himalayan salt
- Dash of pepper
- Everyday seasoning
- Olive oil
- Vegetable of choice, in the case artichokes from Trader Joes
- Take all dry ingredients and put in a food processor or ninja bullet
- Blend ingredients until fine
- Set oven temp to 450 and place pan in the oven
- Place vegetables in bowl and cover with olive oil, salt and additional seasoning
- Sprinkle breading over vegetables and container the rest in tupperware
- Take hot pan out of the oven and place seasoned vegetables on the pan
- Put the pan back in the oven and leave in for about 15-20 minutes
*this recipe works with almost any type of vegetable! Here are my tops to swap artichokes for: