Baked Low Carb Zucchini Fries (Paleo, AIP, Keto, Dairy Free)

These baked low carb zucchini fries are crispy and delicious! They’re made with coconut flour and are nut free, egg free, dairy free, paleo, keto, and AIP compliant.

Zucchini Fries

Zucchini season is in full swing, and I am all about it! When I’m not putting zucchini in dishes like my one pot lasagna or zucchini brownies, I tend to default to putting it in the oven. However, zucchini tends to get a bit mushy in the oven. You have to watch it incredibly carefully to make sure it cooks perfectly.

These low carb zucchini fries are such a delicious side dish or appetizer! They’re great for dipping into a sauce of your choice, and are made without any dairy, grains, or nuts. Most zucchini fries that you’ll find recipes for online are made with Parmesan, eggs, and almond flour, but not these! They’re totally AIP compliant and great for bringing along to a party where there are a lot of allergies.

It wasn’t easy to make a zucchini fry recipe that was egg free, grain free, nut free, and dairy free. It took me several tries to get the coating to really stick without eggs, but it really is possible! The coating for these fries is made with coconut flour, and features a blend of herbs and added nutritional yeast to give the fries that cheesy flavor without the actual dairy.

All you have to do is coat the fries in coconut milk (or almond milk if you tolerate it) and roll it in the coating. Super simple! You can even do it with kiddos!

Another thing that I love about these fries is that they’re baked! Frying in oil is so expensive when you’re using good quality oil, not to mention it’s just messy. Baking these fries is cheaper, it’s easier clean up, and it’s easier to just set in the oven to come back when it’s done.

The Ingredients You’ll Need For These Baked Low Carb Zucchini Fries


I used two large zucchinis sliced into fries for this recipe, but you can use whatever size you have on hand.

Coconut milk

Full fat coconut milk is what helps the flour coating actually stick. You can try using almond milk if you tolerate it, or eggs if you tolerate those as well.

Coconut flour

Coconut flour is the main coating ingredient and keeps these low carb, and nut free. Coconut isn’t actually a nut, and it works great for these fries. If you’re not a coconut fan and can tolerate nuts, there are lots of recipe out there that use almond instead, but I haven’t tried any other flours for this specific recipe.

Nutritional yeast and dried herbs

The dried herbs give these fries tons of flavor, and the nutritional yeast gives them that cheese-y flavor!

Optional dipping sauce

This recipe is made with a garlic mayo that really compliments the flavors! You can use a pre-made paleo mayo, or make your own AIP mayo. You can also use the green goddess avocado dip in this recipe, or a compliant marinara sauce like this AIP marinara.


Baked Low Carb Zucchini Fries (Paleo, AIP, Keto, Dairy Free)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2-3 servings
  • Category: Sides
  • Method: Baked
  • Cuisine: Italian


  • 2 large zucchini’s
  • 1/3 cup full fat coconut milk (sub almond milk if tolerated and not AIP)
  • 1/3 cup coconut flour
  • 1 tbsp nutritional yeast
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the optional garlic mayo dipping sauce

  • 1/3 cup paleo mayo (or this AIP mayo)
  • 1 tbsp olive oil
  • 2 tsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 1/2 tsp sea salt


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Prepare the zucchini by washing well, and chopping off the ends. Slice the zucchini in half, then chop the halves into fries, being mindful to keep the peels on each fry.
  3. Using a large bowl, mix the coconut flour with the seasonings until well combined.
  4. Set up a station with the coconut flour mixture in one bowl, and the coconut milk in another bowl.
  5. Dip the zucchini fries one by one in the coconut milk, and then the flour mixture. Make sure the fries are evenly coated.
  6. Place the fries evenly spaced on the baking sheet and bake in the oven for 25-30 minutes, flipping halfway through.
  7. Serve with a dipping sauce and enjoy!

For the dipping sauce

  1. Combine all of the ingredients in a small bowl and mix well. Season further to taste.


For this dipping sauce, you can also use the green goddess avocado dip in this recipe, or a compliant marinara sauce like this AIP marinara.

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Zucchini Fries


Detox Carrot Slaw Recipe & The Truth about “Detox”

This detox carrot slaw is an amazing way to support your bodies natural detox pathways! It’s made with real food ingredients and is a simple side dish to enjoy.

Detox has turned into such a spammy word. When we hear it, we think about detox tea, detox pills, radical cleanses, and just straight up unsafe practices. I’m always iffy about using the word in a recipe in fear that I’ll sound spammy too. However, supporting your natural detox pathways is possible with real, healthy foods like this recipe!

So, what have we got wrong about detox? Why does it sound so spammy?

What We’ve Got Wrong about the Word “Detox” & The Real Truth about Detox

Yes, it is something that your body naturally does

Just like our body breathes, blinks, and digests without us putting any extra thought into it, it also handles detoxification. It detoxes things like old hormones, dead skin cells, toxins, and more. Every time we go to the bathroom, sweat, or even sleep, we’re detoxing!

BUT, our detoxification can become impaired

I can not count the amount of meme’s that I have seen that talk about your liver already doing all of the detox work, so all other efforts are useless. I have no idea why in the world people think that it’s impossible for their liver to be burdened and detoxification process to become impaired. We admit that we can have sluggish digestion, a slow metabolism, and a whole host of other problems, but these meme’s claim that the liver is just immune to all of that. News flash… that’s so wrong.

Our detoxication system is so overburdened! Here are just a few things that burden it…

  • High blood sugar levels
  • Low-fat diets
  • Plastics, food additives, and other manmade materials
  • Poor digestion
  • Poor sleep
  • Lack of exercise
  • Poor quality homecare and make up products

Just to name a few!


We can support our detoxification process naturally!

Just like you can support healthy digestion, healthy metabolism, and healthy sleep, you can support healthy detoxification! What are some of the ways you can do this?

Clean up your skincare, makeup, and household products

One of the most common ways that women add in extra toxins that burden their detoxification is with the products they use daily. Conventional makeup and skincare are loaded with dyes, heavy metals, and toxins that burden our system. That why I love being a part of Beautycounter so much! Beautycounter is safer skincare and makeup that leaves out the junk that burdens your detox pathways and is still high performing. I’ve loved switching over the beautycounter!

Regulate your blood sugar & support your liver function 

Our liver has over 500 jobs, and blood sugar regulation is a big one. You can support your liver by making sure your diet is balanced and lower in sugar to regulate your blood sugar.

Support your digestion & colon health

Elimination is one of the biggest ways we detox! Support healthy digestion for better detox and colon health.

Drink enough water!

Again, another huge way that we detox.


Moving our lymph and sweating is another great way to detox.

Eat naturally detoxifying foods 

Certain foods do help support the detox process, and this carrot slaw is packed with them!

Some more foods that support natural detox include…

  • High fiber foods (kale, brussels sprouts, etc.. anything that supports colon health!)
  • Bitter and sour foods (think apple cider vinegar, lemon, arugula, etc.)
  • Fermented foods
  • Beets (more on that below!)
  • Healthy fats (avocado, olive oil, coconut oil, etc.)

Examine potential heavy metal exposure. 

Way more people deal with this than they realize… myself included. You can read about my journey with mercury detox here. 

Work 1:1 with a doctor.  

This is SO important if you have long-standing detox and health issues. Everything listed here is generally good advice, but working one on one with a doctor to determine exactly what your detox pathways are doing is the only way to really address this effectively. I have a blog post on finding a good doctor here.

Why This Carrot Slaw Supports Detox


Carrots support estrogen detox

Carrots are loaded with fiber and specifically help to detox estrogen, which is a huge burden for many women with endocrine issues, autoimmunity, and hormone imbalance.

Beets support the healthy flow of bile

Apples and cucumber are hydrating

Lemon juice stimulates the liver


Where I learned About Carrot Slaw

I didn’t invent this carrot slaw… I just tweaked it! I first heard about apple, beet, carrot slaw (also known as ABC slaw) during my nutritional therapy training. I used it several times, and loved it! I made some adjustments and am bringing you that recipe here…

This is NOT a spammy detox recipe that you eat exclusively for 5 days and lose 5 lbs.

No. Just, no.

This is a yummy side dish that you can serve as a side or a snack when you’re wanting to give your liver a little love and get some extra veggies… that’s it! No gimmicks, just healthy food!


Detox Carrot Slaw

  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 2-3 servings
  • Category: side
  • Method: chilled
  • Cuisine: American


This detox carrot slaw is an amazing way to support your bodies natural detox pathways! It’s made with real food ingredients and is a simple side dish to enjoy.


  • 1.5 cups carrots, shredded
  • 1 cup beets, shredded (I use a grater, but you can also use a food processor)
  • 1 medium apple, diced
  • 1 cucumber, diced
  • 2 tbsp dried cranberries (I recommend these)
  • 1/4 cup olive oil
  • Juice of one lemon


  1. Combine all of the veggies and fruits in a large bowl and mix.
  2. Prepare the dressing by whisking together olive oil and lemon juice.
  3. Pour the dressing over the veggie slaw and mix to evenly coat.
  4. Chill for 15-25 minutes. Serve chilled and enjoy!

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Strawberry Balsamic BBQ Sauce (AIP, Paleo)

This Strawberry Balsamic BBQ Sauce is a nightshade-free BBQ sauce that’s paleo and AIP! It’s smoky, sweet, and tastes just like the real thing for those who can’t tolerate tomatoes.

There’s no escaping BBQ when you live in Dallas, TX. Ribs, brisket, and creamed corn on the side are a way of life here. Being nightshade intolerant isn’t easy and has always made me stick out like a sore thumb. When everyone decides to pile into the truck and go to a BBQ joint, I’m left sitting hungry and sometimes can’t even handle the smell of all of the spices. I never thought I’d be able to enjoy BBQ sauce, even at home again. That’s why I made this paleo and AIP Strawberry Balsamic BBQ sauce!

This strawberry balsamic BBQ sauce is perfect for adding flavor to your favorite dishes this summer. It’s completely nightshade free, paleo, and AIP friendly.

The Main Ingredients You’ll Need for This Strawberry Balsamic BBQ Sauce

Carrots, onions, and beets

These veggies make up the base of the BBQ sauce and are what gives the sauce its color. If you’re scared of beets, don’t worry! You really don’t get the beet flavor in this sauce at all. The other flavors mask it.


This gives the sauce color and some added sweetness without making it overly sweet.

Balsamic vinegar

Balsamic and strawberries are such an amazing combination, and that rings true for this sauce. It gives it the perfect amount of acid and tons of flavor.

Maple syrup

BBQ sauce typically has a lot of sugar, but this sauce only has 1/4 cup of maple syrup for the whole batch. Technically, you can try to sub it with just water, but it will take some of the flavors away.

Smoked salt

This is probably the most important ingredient in the whole sauce. It’s what gives it that smoky, BBQ flavor. You may feel tempted to swap this with just sea salt, but I beg you, don’t do it! It just doesn’t taste quite like BBQ sauce without the smoky flavor. Plus, the smoked salt is an amazing addition to your spice cabinet. You can buy it online, but I’ve also found it in most stores.


Strawberry Balsamic BBQ Sauce (AIP, Paleo)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Category: Sauce
  • Cuisine: American


  • 1 tbsp coconut oil (sub other cooking oil)
  • 1 cup carrots, chopped
  • 1 cup onion, diced
  • 1/3 cup beets, chopped
  • 3/4 cup strawberries, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 tsp coconut aminos
  • 1 tsp smoked salt 
  • 2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp black pepper (omit for AIP)


  1. Using a medium-sized saucepan, melt the coconut oil over medium heat.
  2. Add the onion and saute for 2-3 minutes. Next, stir in the beets and carrots and saute for 5 minutes or until lightly softened.
  3. Pour in the liquids and add the remainder of the ingredients and stir well to combine. Reduce heat to a simmer and simmer on low for 15-20 minutes, stirring occasionally.
  4. Once the sauce is reduced and the ingredients and soft, remove the sauce from heat and allow to cool.
  5. Use an immersion blender or a high-speed blender to blend the sauce. Add extra seasonings like more salt to taste if needed.


Store in the fridge for up to 3-4 days and serve as you would any BBQ sauce.

Loaded Sweet Potato Tater Tots (Paleo, Dairy Free, AIP)

These loaded sweet potato tater tots are the ultimate healthier junk food! They’re made with real food paleo ingredients, but taste like they’re straight off of a food truck.

There’s something about summertime that always has us craving that nostalgic ballpark-style food! Something salty, unique, and reminiscent of what you would get from a food truck. Chili cheese dogs, messy nachos, and cheese fries come to mind. Drooling yet? Me too! Well, not so much when I’m reminded that those traditional ballpark snacks are mostly made with canola oil, soybean oil, enriched flour, factory farmed meats and so many ingredients that you can’t even pronounce! No thanks.

Well, how about we make it with all real food? That’s exactly where these Loaded Sweet Potato Tater Tots come in!

This tasty side dish is made with homemade sweet potato tater tots, an avocado crema, bacon, and fresh herbs. It’s the kind of messy, yummy food that I thought I would never be able to enjoy again… but here they are!

The Ingredients You’ll Need For The Loaded Sweet Potato Tater Tots

Sweet potato tater tots

You can find the whole a recipe for sweet potato tater tots here. It’s easy to make from real food and is simply baked in the oven.

Avocado, avocado oil, coconut cream, and lime

This makes the avocado crema! You can use this same avocado crema for my bang bang cauliflower tacos as well.


Getting a local pasture raised bacon or a high-quality nitrate free bacon is what I recommend.

Red and green onion

For some added veggies and flavor.


Loaded Sweet Potato Tater Tots (Paleo, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1-2 servings


  • 1 batch baked sweet potato tater tots
  • 2-3 slices bacon, cooked and chopped
  • 2-3 green onions, chopped
  • 1/4 cup red onion, diced

For the avocado crema 

  • 1 large avocado
  • 2 tbsp coconut cream
  • 2 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • Juice of half a lime


  1. First, prepare the avocado crema by combining all of the ingredients in a blender and blending until smooth. Add 1-2 tbsp more of avocado oil if it’s too thick to blend. Add the crema to a squeeze bottle or a piping bag. Set aside.
  2. Assemble the loaded tots, starting with the tater tots first and then layering on the bacon. Add the avocado crema and finish with the onions.
  3. Serve fresh with extra crema on the side and enjoy!

Baked Plantain Chips (Paleo, AIP)

These homemade baked plantain chips are crunchy, salty, and delicious! This recipe is a healthy, paleo, AIP snack that’s so simple to make at home.

Baked Plantain Chips (Paleo, AIP)

I had never eaten plantain chips until I went paleo. I don’t think that I even knew what they were! Little did I know how huge of a staple they were in Latin American culture, and how delicious they are. They’re the perfect swap for potato chips, and are arguably even more delicious.

There are so many amazing options for store-bought plantain chips, but I love having the option to make them homemade as well. Not only does it help control the ingredients you add, but it also makes portion control easier.

First, what are plantains? Where do you get them?

Plantains can be loosely explained as starchier bananas. They look the same, but act more like a root vegetable. That’s what makes them perfect for chips!

Green plantains are what we’re using for chips as these are starchier. As plantains turn yellow and eventually, they become sweeter and softer which isn’t as ideal for chips.

Plantains are often available at health food stores like Sprouts, or Whole Foods, and I often buy mine at Fiesta. Every area is different, so you have to shop around a bit!

Baked Plantain Chips (Paleo, AIP)

The Baked Plantain Chips Recipe

The Ingredients & Tools You Need to Make Baked Plantain Chips

Green Plantains

Green plantains are less sweet and more starchy which makes them better for making chips. You can find these at tons of different stores!

Avocado oil

Avocado oil has a high smoke point and really enhances the overall flavor.



Just a little bit of fresh lime juice really takes these to the next level!

A dip on the side

Using a guacamole or something like this avocado cilantro lime sauce on the side rounds out the whole dish.

Baked Plantain Chips Recipe

Mandolin Slicer

Technically, you can just slice the plantains with a knife. However, not only is it harder to do, but you don’t get even slices which makes the chips bake unevenly.

A mandolin slicer set on a low setting (1/8″) is the best option to get even, thin, and crispy plantain chips. You do have to be careful to make sure you don’t cut yourself, but a plantain is much easier to use on a mandolin slicer than something like a potato!

Baked Plantain Chips Recipe


How To Make Baked Plantain Chips (Paleo, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 15-20
  • Total Time: -25801145.4 minute
  • Yield: 3 servings
  • Category: snancks
  • Method: baked
  • Cuisine: latin


These plantain chips are the perfect homemade snack!


  • 2 green plantains
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt (salt more to taste)
  • Juice of 1/2 lime


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper
  2. Carefully remove the peels from the plantains by cutting off the ends, making a slice into the center of the plantain peel, and peeling it back.
  3. Using a mandolin slicer (or a sharp knife) carefully slice the plantains into 1/8″ slices.
  4. Lay the plantain slices onto the baking sheet and coat with avocado oil, salt, and lime juice.
  5. Bake in the oven for 15-20 minutes, or until crispy. Rotate once or twice to cook evenly.
  6. Serve with a salsa, cilantro avocado lime sauce, or guacamole.


All nutrition facts are estimations and will vary.


  • Serving Size: 1 cup
  • Calories: 339
  • Sugar: 2.9g
  • Sodium: 402.4mg
  • Fat: 18.7g
  • Carbohydrates: 41.4g
  • Fiber: 2.9g
  • Protein: 1.6g

Keywords: plantain chips, snacks

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Baked Plantain Chips Recipe


Anti-inflammatory Turmeric Dressing (Paleo, AIP, Whole30)

This Anti-inflammatory Turmeric Dressing is the perfect addition to salads, roasted vegetables, and proteins. It’s paleo, AIP, whole30, and super delicious!

Anti-inflammatory Turmeric Dressing (Paleo, AIP, Whole30)

Spring is here and Easter is just around the corner! I love this time of year. I love the feeling of the weather getting warmer, I love the bright colors, and I love the light and delicious flavors. Salads and fresh vegetables are one of my favorite things to eat this time of year, and I realized I was lacking a good sauce or dressing to top them with.

This dressing is paleo, Whole30, and AIP, and simple to make at home. Most turmeric dressings are tahini based (made from sesame) however, many have sesame allergies and as it’s a seed, it’s not compliant on the autoimmune protocol. I figured it was time to take matters into my own hands and make a dressing that’s tahini free!

Even though it’s tahini free, it’s still nice and creamy and packed with flavor. And can we talk about that color? So perfect for spring!

More importantly this dressing is packed with anti-inflammatory ingredients like turmeric, ginger, and olive oil. The vast majority of conventional salad dressings are made with soybean oil, canola oil, safflower oil, and other seed oils that influence poor inflammation in our body. Even so-called healthier dressings are made with sunflower oil. What’s the point of pouring inflammatory oil all over what’s supposed to be a nourishing salad?

This dressing does not fall under that fake-healthy dressing category. It’s full of real ingredients that are known for aiding inflammation in the body!

The Ingredients You Need For The Turmeric Dressing

Coconut Cream

This is the creamy base that substitutes for what would usually be tahini. If you don’t tolerate coconut but can have tahini, I would try that. Otherwise, this isn’t a coconut free dressing.

Olive oil

My favorite high quality brand if California Olive Ranch.


This is the acid in the dressing.


Of course!

Honey (optional)

This is an optional addition if you want a bit of sweetness. If you’re vegan, following a Whole30 or are avoiding sugar, you can leave it out.

Parsley and ginger

More flavoring.

Salt and black pepper

Omit the black pepper if you’re AIP, but note that it helps with the bioavailabity of turmeric.

Anti-inflammatory Turmeric Dressing (Paleo, AIP, Whole30)


Anti-Inflammatory Turmeric Dressing (Paleo, AIP, Whole30)

  • Author: Michelle @ Unbound Wellness
  • Prep Time: 5
  • Total Time: 5
  • Yield: 6-8 servings


This creamy and delicious dressing is perfect to pour over salads, roasted veggies, and proteins!


  • 1/3 cup coconut cream
  • 1/2 cup olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp turmeric powder
  • 1/2 tsp ginger powder
  • 2 tsp fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper (omit for AIP)
  • 1 tsp raw honey (optional… omit for Vegan and Whole30)


  1. Pour the coconut cream and the olive oil to a tall glass. Using an immersion blender, blend until the two are fully combined.
  2. Add in the remainder of the ingredients and blend with the immersion blender until smooth
  3. Serve fresh and enjoy!


For storage, store in the fridge in a glass jar for up to a week. The oil will separate, so run under warm water and re-whisk to serve.


Anti-inflammatory Turmeric Dressing (Paleo, AIP, Whole30)