Slice tomato into 1/8” thick slices, lay flat on a cookie sheet

Sprinkle with 1/2 tsp salt and 1/4 tsp adobo

In small shallow bowl, add almond flour, 1/4 tsp salt, 1/4 tsp adobo, onion and garlic powders, black pepper and cayenne. Stir to combine

In second small shallow bowl, add egg whites and last 1/4 tsp salt, mix well.

Place frying pan with oil on stove over medium high heat.

Dip each slice into egg whites, then into almond flour, being sure to coat each piece completely.

Drop into hot pan, fry each side about 2 minutes, being careful not to burn them.

My tomato yielded 8 slices