Low carb zucchini nacho chips

 


Low carb zucchini nacho chips

gredients

1 (200 g) large zucchini

salt

350 ml coconut oil

1 tbsp Tex-Mex seasoning

Instructions

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!

 

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