Cooking Time: 30. 0 - 35.0 minutes

1. Prepare the Oven and Baking Sheet: Position an oven rack in the top third of your oven and preheat to 400∘F (200∘C).

Line a large, rimmed baking sheet with aluminum foil.

Place an oven-safe wire rack on top and brush the rack lightly with oil.

2.

Set Up Your Breading Station: You will need three separate shallow dishes. o Dish 1: Add the 0.25 cup of plain almond flour. o Dish 2: Add the lightly beaten egg whites. o Dish 3: Prepare the crispy breading.

3.

Mix the Crispy Breading: In the third dish, combine the 0.75 cup almond flour, nutritional yeast, garlic powder, and paprika.

Drizzle the 1.0 tbsp of olive oil over the mixture.

Using your fingertips, rub the oil into the flour until it is evenly incorporated and the texture resembles coarse, damp crumbs.

4.

Season and Coat the Tomatoes: Pat the green tomato slices dry with a paper towel and sprinkle both sides evenly with the sea salt and cayenne pepper.

5.

Working with one slice at a time, follow this three-step coating process: o First, lightly dredge the slice in the plain almond flour (Dish 1), shaking off any excess. o Next, dip it into the egg whites (Dish 2), allowing the excess to drip back into the dish. o Finally, press the slice firmly into the crispy breading mixture (Dish 3), ensuring a thick and even coat on all sides.

6.

Bake to Perfection: Arrange the coated tomato slices in a single layer on the prepared wire rack, making sure they do not overlap.

Bake for 30. 0 to 35.0 minutes, until the coating is golden brown and crisp. There is no need to flip the tomatoes during baking.

7.

Serve Immediately: For the best crispy texture, remove from the oven and serve at once.