EasySnackLow CarbKeto>5 Ingredients
Low-Carb Zucchini Nacho Chips — Vegan Recipe — Diet Doctor.pdf175.3KB
-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!