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Low-carb zucchini nacho chips Recipe

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This recipe for Low-carb zucchini nacho chips is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large zucchini
salt
1½ cups coconut oil
1 tablespoon Tex-Mex seasoning
Directions:
Directions:
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!

Tip!
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!
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Moderate low carb
Per serving
Net carbs: 6 % (2 g)
Fiber: 1 g
Fat: 90 % (14 g)
Protein: 3 % (1 g)
kcal: 145

 

 

 

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