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Kalyn's Kitchen

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce are such a tasty way to use those green tomatoes that don’t have time to get ripe! This tasty summer treat is low-carb, low-glycemic, gluten-free, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Oven-Fried Green Tomatoes!

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

This is the time of year when people with vegetable gardens have a lot of green tomatoes on the vines. And some of those tomatoes are never going to get ripe, so it seems like the perfect time to remind you about these Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce! If you have green tomatoes when the garden is winding down, do I dare to say that you *must* make these? Seriously, they’re so good that some people make them every year when they have green tomatoes.

In a process that I admit is slightly tricky, I coated the tomatoes by dipping them in egg and then in a mixture of almond flour and Old Bay Lemon and Herb Seasoning. I used Honeyville Blanched Almond Flour (made in Utah!), but there are many other brands of Almond Flour, or if you have the coarser Bob’s Red Mill Almond Meal, I think it would work, although I might be tempted to buzz it in the food processor so it’s a little finer.

You have to be a little persistent to get the tomato slices coated with the almond flour mixture, and I’d mix the flour with the Old Bay and then use half of it at a time, because after you’ve done a few tomatoes the flour starts to get pretty clumped together.  But believe me when I say that these delicious Oven-Fried Green Tomatoes are worth the trouble.

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

Pick six firm green tomatoes.  (We looked for ones that weren’t even starting to ripen. Cut each tomato into slices about 1/2 inch thick. (We only used the larger inner slices and discarded the rounded ends of the tomato.) Mix 3/4 cup almond flour with 2 tsp. Old Bay (or less, it was fairly spicy).  Beat two eggs in one small bowl and in another bowl put half the almond flour mixture.

Dip each tomato first into the egg (so both sides is coated) and then into the almond flour mixture.  (Press down with your fork to make the almond flour stick if needed.  When the first half of the almond flour mixture is getting clumpy, discard, wipe out the bowl, and switch to the second half.)  Put the coated tomatoes on a baking sheet that you have sprayed with non-stick spray.

Bake the tomatoes about 40 minutes at 350F/180C, turning them carefully halfway through.  While they’re cooking mix 1/2 cup Ranch Dressing with 1-2 tsp. Sriracha Rooster Sauce to make the dipping sauce.  (I also heard from a reader who says these fried green tomatoes are good with Roasted Red Pepper and Garlic Aioli Sauce.)

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

Serve hot, with dipping sauce of your choice!

Make it a Meal:

Oven-Fried Green Tomatoes would taste great with Easy Low-Carb Air Fryer Fish Sticks, Grilled Fusion Chicken, or Low-Carb Kabobs for a low-carb meal!

More Ideas with Green Tomatoes:

Salsa Verde with Green Tomatoes, Avocado, and Cilantro ~ Kalyn’s Kitchen
Pickled Green Tomatoes ~ White on Rice Couple
Green Tomato Salsa Verde ~ Wonky Wonderful
Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado ~ Kalyn’s Kitchen
Slow Roasted Green Tomatoes ~ The Perfect Pantry
Spicy Green Tomato Soup ~ All Day I Dream About Food

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce 

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce are such a tasty way to use those green tomatoes!


  • 6 green tomatoes, sliced about 1/2 inch thick
  • 3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would buzz in food processor to make it finer)
  • 2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)
  • 2 eggs, beaten well
  • 1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)
  • 1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it more spicy)


  1. Preheat oven or toaster oven to 350F/180C.  Spray a baking sheet with non-stick spray.
  2. Cut the tomatoes into slices about 1/2 inch thick.  (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.)  Beat the eggs in a small bowl.  In another bowl, mix the almond flour and Old Bay Seasoning.  Remove and save half of the almond flour mixture, so you can work with two batches.
  3. One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks.  Place each tomato on the baking sheet after it’s coated with the almond flour mixture.  (Don’t worry if they aren’t completely perfect; just work on getting each one coated with almond flour as much as you can.)
  4. Bake tomatoes 35-40 minutes, turning carefully once.  While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce.  The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through.  Serve hot.
  5. I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.


Recipe created by Kalyn and Jake. We used Honeyville Blanched Almond Flour, but there are many other brands of Almond Flour. We also used Old Bay Lemon and Herb Seasoning but other spicy herb blends will also be good.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce would be great for low-carb or low-glycemic eating plans, and I would eat this for any phase of the South Beach Diet.  (Even though almond flour isn’t officially approved for phase one, I think it would be okay for a dish like this, where only a little flour sticks to each tomato.)

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Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

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63 comments on “Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce”

  1. Love the green tomatoes!

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  3. These look delicious! Would it be weird to use pickled green tomatoes?

    • I guess that would be kind of like fried pickles? But since fried pickles are quickly deep-fried, I’m not sure how the baking would affect the pickles tomatoes. I would watch them carefully and probably cook for less time. And let me know how they work if you try it!

  4. Pingback: Oven-Fried Inexperienced Tomatoes with Sriracha-Ranch Dipping Sauce

  5. These sound super tasty & easy. We don’t follow any particular diet (except to try & eat healthy) so I’m wondering if I can use whole wheat Panko breadcrumbs instead of flour. Also, would unripe green tomatoes at the end of summer from my garden work in this recipe, or do they have to be early summer unripe tomatoes?

    • This is meant to be made with unripe green tomatoes, whenever you have them. I haven’t made it with Panko so I don’t know if it would be different as far as the amount or cooking time, but I’m guessing it will work.

  6. I forgot the ranch dressing in bottle but have the ranch packet season would that work or not?

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  8. The recipe is really simple and quick. Can we replace almond flour with something else?

    • I used almond flour for less carbs. You can probably use another type of nut flour, or if you don't care about carbs you could probably use breadcrumbs but I haven't made it with anything but almond flour so I can't say for sure how it would work.

  9. Forget the egg! Just dip the fresh cut tomatoes into the flour mixture. It will adhere to the tomatoes no problem.
    That is actually how we did it in my family for many years. Fried/baked Green tomatoes in resta Iran's today have way too much coating. Can't appreciate the tangy tomato tadte.

  10. I really wish your site had less advertising. It took me a long time to load and close windows. I get that it makes you money. But it's really annoying and I probably won't utilize your site even though you have a some great stuff.

    • I am sorry to hear you feel that way. I use the site all the time and don't have issues myself, and there are so many variables that affect your site experience that I don't control (what browser device you're using, how old your phone/computer is, etc.) But I spend 8-10 hours working on the blog and just can't justify spending that much time without making money, and I don't do sponsored posts or promote products for money the way so many bloggers do, that I'm afraid that ads are a necessity. I can have my ad network review and see if there are any problems with the ads, but I am not going to remove them.

    • I did have my ad company check out the site and this is what I heard from them: "I looked over your site thoroughly on desktop and mobile, and I’m not seeing anything out of the ordinary. The site is loading quickly and the only window that would need to be closed other than the browser itself is the Tune-in Bar (or mobile footer ad on mobile), which closes without any issue with the easy to find X.

      I tried disconnecting my computer from my semi-fast wifi (~30-40 mbps) and connecting it to my slower mobile hotspot wifi, and even then, the site loaded faster than other similar sites I went to. In many ways, your site is really light on ads when compared to similar sites, especially on mobile.

      If the reader is seeing anything to close other than the Tune-in Bar/mobile footer, or seeing any pop-up ad windows it’s possible their computer or browser might be infected with malware, but that wouldn’t be coming from us and wouldn’t be something we could control for that reader."

  11. No need to leave rude comments if the recipe doesn't appeal to you! JUST DON'T MAKE THE RECIPE. Nothing hard about that!

  12. Why waste the ends of the tomatoes? I hate wasting food. Cut ends into cut-okra sized pieces, mix with cut okra and carry on. Wonderful!

  13. I make these, but add a small amount of coconut oil to the cookie sheet–the coconut oil adds just a touch of sweetness to the tomatoes–my family LOVES these!

  14. Hint: salt slices, allow to sit out on cabinet for 5 min, then do egg wash, dip in flour mixture. It brings out moisture which aids in batter sticking to tomato.

  15. I sprinkle salt on both sides of tomato slices and let them sit for 5 min before dipping in egg wash and flour mixture. It makes the batter stick on better as brings out moisture in slices of tomato.

  16. Kalyn, can these be made with regular flour (maybe with breadcrumbs)? Thanks!

  17. Just returned from all my travels with 'catch as catch can' eating and your green tomato recipe is what I need right now…home grown vegetables (from the Tuesday Farmers Market of course). Thanks, Kalyn.

  18. Lett, hope you enjoy! And I wish I had green tomatoes to share.

  19. Kalyn,
    Love this recipe! Going to make as soon as I get my hands on some green tomatoes. And Honeyville almond flour–the best!

  20. Lee, so glad they worked for you; going to check out your post right now.

  21. Just made a vegan version of these tomatoes, with a few other changes to accomodate what I had on hand, and posted to my blog, Veggie Quest. (With a shout-out to Kalyn's Kitchen, of course!) They turned out great–thanks for the inspiration! 🙂

  22. I have the 1935 edition of The Household Searchlight Recipe Book that was given to my grandmother when she married my grandfather in June of 1935. In it is a recipe for Green Tomato Mincemeat that is totally awesome!! Tastes just like the real thing, is a breeze to fix, it's an easy recipe to double or quadruple, and is wonderful as mincemeat pie or tarts so bring on the unripe tomatoes!! I was going to post a link to the book for the original recipe but can't find it on-line. Here's a link to a similar recipe that I found: http://southernfood.about.com/od/greentomatoes/r/bl30515t.htm

  23. In my book it is NEVER too late for green tomatoes. Yours look lovely!

  24. This looks like a great recipe, Kalyn! I wish I'd seen this before my green tomatoes went bad… I'll just have to make this next year!

  25. Thanks Shirley; hope you enjoy as much as we did!

  26. Oh, Kalyn, what a brilliant recipe! As I think I've mentioned before, I came late to my love of fried green tomatoes (and, of course, most are not gluten free), which means I've got a lot of catching up to do. Thank you for making these SBD-compliant and gluten free! These will get made. I'm tempted to run to the grocery store on the way home, just so I can make them immediately. 🙂


  27. It just so happens that I have a bag of green tomatoes on my kitchen counter right now!! Thank you Kalyn for the recipe!

  28. Emily and Francie so glad you like the idea.

    This will obviously not work for someone who's allergic to nuts. You might try garbanzo flour, or look for a more traditional recipe for fried green tomatoes.

  29. lovely idea but what to use if you are allergic to nuts?

    • Mixture of half flour/corn meal, seasoned with salt/pepper. That's the way we roll down home in the "dirty south". We fry but baked should be okay. Ditch fancy hot sauce and use "Red Rooster Louisiana Hot Sauce" instead! Good eating!

  30. These look wonderful. As a girl raised in the south, now eating low-carb, I have missed fried green tomatoes, now we can have them again, thanks heaps I love your recipes!

  31. Miss Kalyn you have outdone yourself with these! My little Georgian heart can't take it! I'm going to have to dig up some green tomatoes from the Publix asap!

  32. Claire, so glad you liked it!

  33. I haven't had fried green tomatoes in ages and I love that you used almond flour here! Of course I love that you baked them instead of frying them. Bookmarked.

  34. Lydia, I think that would still be delish. Wish I could send you some green tomatoes, lol!

  35. I'm sure I can't wait until next summer to make this recipe with green tomatoes, so I'm going to give them a try with some less than beautiful red tomatoes from the supermarket.

  36. Multikulinaria, after doing a little research on google, it seems that green tomatoes are only a problem if they're eaten in large quantities at a time, so I'm not worried.

  37. I'm using unripe tomatoes, which I can assure you people have been eating for hundreds of years. But if this concerns you, you could use my favorite Green Zebra tomatoes, which are green when ripe.

  38. These look delicious!
    Recently I had been browsing for green tomatoe recipes and found out, that unripe varieties of red tomatoes are no good for eating due to high level of Solanin.
    Are the tomatoes you've been using actually green tomatoes (by variety) or unripe – and therefore green – tomatoes of another kind?

  39. Bevvbevv, hope you enjoy, and so glad the recipes are working well for you!

  40. I love you so much for these! I will let you know how they go, but I have had success with every recipe of yours I've tried so far, so I'm pretty confident:-)

  41. Kelley, hope you try them. The almond flour makes them so tasty!

  42. These look great, Kalyn. I have some green tomatoes on the counter. What a great idea!

  43. Thanks Joanne; they really were just so good!

  44. At the farmer's markets here I actually see green tomatoes almost year-round! Crazy. I LOVE this oven-fried version of fried green tomatoes! All the crispy crunchiness…none of the guilty calories.

    • Can you use. Flour or cornmeal instead plus the eggs. Thank you

    • Of course you can use any ingredients you like, but I can't say how substituting other things in this recipe is going to work because I've never made it that way. I chose almond flour so it would be low in carbs and gluten-free, but I'm sure there are plenty of good recipes for Fried Green Tomatoes if you don't care about that.

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