Slice tomatoes thin – 1/8″ inch or less, depending on preference. The thinner they are, the quicker they will cook.
In a small bowl, beat the egg.
In a large bowl or shallow plate, combine almond flour, Italian seasoning, salt, garlic powder, and onion powder. If you’re choosing to add the cheese, add the parmesan now, otherwise, simply omit it from the recipe.
In a separate bowl or shallow plate, add the arrowroot flour.
Add oil to a skillet or frying pan over medium heat. Allow it to heat for 5 minutes or so.
While the oil is heating up, dredge the tomato slices in the arrowroot, being sure to cover both sides and edges.
After the arrowroot flour, dip the slices in the egg – coating both sides.
After the egg, dip the slices in the almond flour mixture – being sure to evenly coat both sides and the edges.
Place slices in the hot oil. You don’t want to overcrowd the pan. I usually cook 7-8 slices at a time, depending on the size of pan. They should sizzle and start to fry immediately. If not, wait, and heat the oil further.
Cook over medium heat for 1 minute and 45 seconds on the first side or until golden brown and crispy.
Flip and cook for another 60-75 seconds or until the second side is golden brown, as well.
Transfer slices to a cooking rack or plate lined with a paper towel to drain the excess oil off.
Repeat steps 6-12 until all of the slices are cooked.
If you want to keep the slices warm (meaning there are not people around to eat them immediately out of the pan!), place them in a 250 degree oven on a baking sheet lined with a rack to keep them warm and crispy until served.