Preheat oven 425 degrees. Lightly oil parchment paper lined baking sheet.
In a small bowl combine flax seeds and water, set aside.
Cut ends off zucchini and cut into strips about 1/4 inch wide and 3 inches long, set aside.
In another bowl combine, almond flour, tapioca starch, sea salt, paprika, garlic powder and onion powder.
Dip zucchini strip into flax seed gel then into flour and place onto baking sheet.
Bake for 20 minutes turning halfway or until lightly brown and crispy.