Ingredients
Scale
- 1 1/2 cups finely shredded zucchini
- 1 cup almonds
- 1 teaspoon garlic salt
- 1/2 teaspoon baking soda
- 1 egg
- 2 Tablespoons psyllium powder
- 2/3 cup freshly grated parmesan cheese
Instructions
- Grate the zucchini and place it in a colander. Sprinkle with salt, toss a bit, then let it sit for 15 – 20 minutes to drain off some of the moisture.
- While the zucchini is draining, put the almonds in a mini food processor and pulse until they are a fine crumb.
- Place the grated zucchini in a clean towel and wring out the water that’s still left in the zucchini. Then put the zucchini, almonds and remaining ingredients in a bowl and stir to mix.
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper or silicon baking mat. Use a silicon spatula to spread the mixture as thin and even as possible.
- Bake at 350 F. for 20 minutes, then turn the baking sheet and bake for another 10 – 15 minutes or until golden brown. Be careful not to allow them to burn!
- Remove from oven and cut into pieces. If some crackers are not crisp, put them back on the baking sheet and return to the oven at 250 F. until they crisp up.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.