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!
Want more color? Make these with one zucchini and one yellow squash. If you can take a few more carbs, mix in some carrot slices, too!