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These oven fried green tomatoes have the tangy bite, crisp savory coating, and cool Creamy dip you want—without splattery oil or a greasy stovetop. You’re going to love the toasty almond flour crust and bright lemon pepper flavor. The spicy ranch adds just enough heat to make every bite extra good.
Why You’ll Love It
- Oven-baked crispness — all the crunch of fried green tomatoes without standing over bubbling oil.
- Gluten-free coating — finely ground almond flour makes a golden, savory crust.
- Easy summer side — perfect for a casual lunch, cookout, or snack-style dinner.
- Spicy ranch dip — creamy, tangy ranch with sriracha pairs perfectly with tart green tomatoes.
Ingredient Notes
Green tomatoes are just unripe tomatoes, but not every hard tomato at the grocery store is necessarily what you want. Look for tomatoes that are fully green and firm, without soft spots. They should feel solid when you slice them, not watery or squishy. If you have a garden, this is a nice excuse to use a few tomatoes before they turn red on you.
For the coating, use finely ground almond flour—not almond meal. Almond meal is usually coarser and can make the crust a little gritty. It will work in a pinch.
Lemon pepper seasoning varies wildly by brand. Some are saltier than others, some have more lemon, and some seem to be mostly mysterious yellow dust. Use one you like. Since the tomatoes get salt and pepper after baking, I don’t worry too much about the seasoning mix being perfect.
Regular bottled ranch dressing works well here. Use the ranch in your refrigerator door. The sriracha adds a gentle kick at the listed amount.
Ingredients
- 1 1/2 cups finely ground almond flour
- 1 tablespoon lemon pepper seasoning
- 5 to 6 green tomatoes, sliced into about 12 slices that are 1/2 inch thick
- 2 eggs, beaten
- Salt and pepper, to taste
- 1/2 cup ranch dressing
- 1 teaspoon sriracha sauce
Instructions
Preheat your oven to 350°F. Spray a large baking sheet generously with nonstick cooking spray. Be generous here—more generous than you think you need to be. Almond flour does not behave exactly like regular breadcrumbs, and you don’t want to be prying your beautiful tomato coating off the pan with a spatula.
In a shallow bowl, whisk together the almond flour and lemon pepper seasoning. In another shallow bowl, beat the eggs. No special equipment required.
Take one green tomato slice at a time and dip it into the beaten egg, coating both sides. Let the excess drip off for a second—otherwise you wind up with gloppy patches of coating.
Place the egg-coated tomato into the almond flour mixture. Turn it over and gently press the coating onto both sides so it adheres well. Set the breaded slice on the greased baking sheet. Repeat with the remaining tomato slices, arranging them in a single layer with a little room between them. Don’t stack them or crowd them together. They need that oven heat circulating around them if you want crisp edges instead of steamed tomato sadness.
Bake the tomatoes for 20 minutes. Then carefully flip every slice and return the pan to the oven for another 15 to 20 minutes, until the coating is golden brown. Ovens are moody creatures.
Once the tomatoes are golden, sprinkle them with salt and pepper to taste. Let them sit on the baking sheet for a few minutes. They’re very hot inside at first, and biting into one immediately can take the skin right off the roof of your mouth.
While the tomatoes cool slightly, stir together the ranch dressing and sriracha in a small bowl. Serve the oven fried green tomatoes warm with the spicy ranch alongside for dipping. Put out extra napkins. The ranch has a way of traveling.
Variations
For more heat, use up to two teaspoons sriracha in the ranch.
Keep the ranch mild, then put a bottle of sriracha on the table for extra heat.
Grated Parmesan can be added to the almond flour, but the cheese may get too dark before the coating is as crisp as you want. Lemon pepper and almond flour really are enough here.
Storage & Reheating
Leftover oven fried green tomatoes can be stored in an airtight container or zip-top bag in the refrigerator for up to three days. A piece of paper towel in the container helps with moisture.
To reheat them, place the tomatoes on a cookie sheet and bake at 350°F for a few minutes, just until warmed through. They won’t be quite as crisp as they were fresh, because tomatoes are juicy and life is unfair, but they’re still very good. Do not microwave them unless you enjoy soft breading.
The spicy ranch should be stored separately in the refrigerator. Give it a stir before serving leftovers, especially if it has been sitting overnight.
Final Notes
There’s something about green tomatoes that makes a regular summer dinner feel a little more special. Maybe it’s because they only show up for a short window, or because they look so stubborn sitting there on the counter—determined not to become red tomatoes just yet.
Serve these with grilled Chicken or burgers, or make a whole lunch out of them with a simple salad and a glass of iced tea.
Anyway. Make the tomatoes while they’re around. Dip them generously. And if the spicy ranch has a little attitude, well—some days that’s exactly what dinner needs.
Oven Fried Green Tomatoes with Spicy Ranch
Ingredients
- 1 1/2 cups finely ground almond flour
- 1 tablespoon lemon pepper seasoning
- 5 to 6 green tomatoes sliced into about 12 slices that are 1/2 inch thick
- 2 eggs beaten
- salt and pepper to taste
- 1/2 cup ranch dressing
- 1 teaspoon sriracha sauce
Instructions
- Preheat your oven to 350°F and spray a large baking sheet generously with nonstick cooking spray.
- In a shallow bowl, whisk together the almond flour and lemon pepper seasoning, then beat the eggs in another shallow bowl.
- Dip one green tomato slice at a time into the beaten egg, coating both sides and letting the excess drip off briefly.
- Place the egg-coated tomato slice into the almond flour mixture, turn it over, and gently press the coating onto both sides so it adheres well.
- Set the breaded tomato slice on the greased baking sheet and repeat with the remaining slices, arranging them in a single layer with a little room between each one.
- Bake the tomatoes for 20 minutes, carefully flip every slice, and return the pan to the oven for another 15 to 20 minutes until the coating is golden brown.
- Once the tomatoes are golden, sprinkle them with salt and pepper to taste and let them sit on the baking sheet for a few minutes before serving.
- While the tomatoes cool slightly, stir together the ranch dressing and sriracha in a small bowl.
- Serve the oven fried green tomatoes warm with the spicy ranch alongside for dipping.