Frying

1. Cut the tomatoes into ¼-1/2 inch slices and dry them by pressing between a paper towel. Mix the almond flour, pork rinds, garlic powder, onion powder and parsley together in a bowl. Beat the eggs and coconut milk together in a separate bowl.

2. Dip the tomatoes into the egg mixture and then transfer into the breading mixture. Shake off any excess breading and place sheet pan.

3. Once all the tomatoes are coated, heat a cast iron skillet to medium/high heat and add the avocado oil, around 1/4 inch to 1/2 inch of oil. Fry the tomatoes in batches for 3 minutes on each side or until golden. Once cooked, transfer to a plate lined with paper towels so any excess oil can drain off. Mix all the sauce ingredients together in a mason jar or bowl. 

4. Serve immeditaly with the dipping sauce. 

Air Fryer

1. Preheat your air fryer to 400 degrees. Arrange the tomatoes in a single layer, cooking in batches. Cook for4  minutes per side, flip and cook for 3 to 5 minutes, until golden brown.

Oven

1. Line a baking sheet with parchment paper and arrange the tomatoes in a single layer.
   Preheat the oven to 425F. Spray the tomatoes with oilve oil cooking spray. Cook for 20 to 25 minutes, flipping halfway through, until golden brown.