Zucchini Nacho Chips

Ingredients

-1 (7 oz.) large zucchini

-1½ cups coconut oil

-Cut the zucchini crosswise into thin, round slices using a mandolin.

-Place slices in a colander in the sink and sprinkle with lots of salt. Let sit for 5 minutes, then press out water.

-Heat the oil in a fryer or skillet to 350°F (180°C).

-Drop the sliced zucchini into the hot oil, working in batches of about 20 chips at a time.

-Once the zucchini turns golden brown, remove from fryer and place onto a paper towel.

-Sprinkle with taco seasoning and enjoy!