Roast Beef Poboy with Baked Zucchini Chips

Omg. I can’t think of anything more “New Orleans” than a sloppy roast beef poboy, some Zapp’s potato chips, and an icy Barq’s root beer to wash it all down. I just ate my lazy keto adaptation for lunch today and I’m drooling thinking about it all over again! Only a few light tweaks and I was in gravy slob heaven. I replaced the typical French bread with cloud bread, ditched the Zapp’s for baked zucchini chips, and had a Zevia root beer. Still so heavenly!


(For poboy)
Cloud bread
1/2 lb deli roast beef
1 cup beef gravy (I buy the jarred “Heinz Homestyle Savory Beef” gravy- I was floored to find out that there are only 4 grams of carbs per serving)
Shredded lettuce

(For zucchini chips)
1 zucchini
Olive oil
Tony Chachere’s

(For Poboy)
1. Place roast beef and gravy in a saucepan. Heat on the stovetop.
2. Once roast beef is heated through and gravy is bubbling, place on a slice of cloud bread.
3. Dress as desired with lettuce, tomato, pickles, and mayonnaise.
4. Top with another slice of cloud bread.

(For Zucchini Chips)
1. Preheat oven to 400 degrees.
2. Slice zucchini super super thin. I used a mandoline on the thinnest setting. My slices were paper thin!
3. Lightly sprinkle zucchini slices with Tony Chachere’s.
4. Evenly spread zucchini slices apart on two cookie sheets lined with parchment paper. Do NOT skip on the paper- I had a few slices that were half on parchment paper, have directly on the pan. The parts on the pan charred to it immediately, while the pieces on the paper cooked properly. The paper is a must!
5. Lightly sprinkle more Tony Chachere’s on the slices.
6. To help these bake appropriately, it’s important that they not be wet, whether it be water from the vegetable itself or the oil used while baking the chips. I put oil in a spray bottle and lightly misted them all. This worked well!
7. This is the tricky part… Knowing how long to bake them. I baked for 15 minutes before removing them from the oven to check them out. The chips on the bottom rack were crispy, while the chips on the top rack were still a little soggy. I placed those back in for another 3 minutes. I wound up with a mixture of some perfectly crisp chips and some vaguely wet chips. Odd combination, but the flavor was unbeatable!

Net carbs: 8.8g (This recipe makes 3 sandwiches and 2 large helpings of chips. I ate one sandwich dressed with shredded lettuce, one slice of tomato, pickles, and mayonnaise, along with half of the chips. This brought my personal total to 8.8 grams. Depending on how you dress your sandwich/how many chips you eat, this will vary.)

Y’all. This was amazing. I want another NOW! It definitely required a fork and knife. The cloud bread is way too tender when soaked with gravy to actually hold in your hands. It was so good though, and having my Zevia root beer to finish it off was absolute perfection. If you’re feeling frisky, pour your root beer into a frosted mug with a splash of heavy whipping cream and top it with sugar free whipped cream. Guilt-free root beer float, what?!