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Keto Zucchini Nacho Chips
How to Make It
Step 1
Wash the zucchini well and dry it. Slice the zucchini on a mandolin into thin slices, about ⅛” thickness. The best mandolin is a Japanese-style mandolin as it is very sharp and lightweight.
Step 2
Place the slices into a colander and salt it with ½ tsp sea salt. Allow the zucchini slices to sit for 5-7 minutes until you begin to see water coating the slices. Drawing the moisture out of the zucchini slices will allow them to become very crispy during the frying process. The salt also helps to penetrate saltiness into the chips.
Step 3
Heat ½ cup of avocado oil in a small saucepan. Heat until the oil is hot, about 350-375 F. Fry about 10-15 zucchini slices at a time. Turn the slices over if necessary to brown them on all sides. The chips are crisp enough when they are a dark brown color. Remove them to a paper towel-lined plate. Repeat with the remaining zucchini slices.
Step 4
Combine all the dry seasonings into a small bowl. Once all the chips are fried, sprinkle them with the taco seasoning to taste. Serve immediately.
Ingredients
- Zucchini – 9 oz
- Salt, sea salt – 0.5 tsp
- Avocado oil – 1.5 oz
- Chili powder – 0.5 tbsp
- Cumin, ground – 0.13 tsp
- Paprika – 0.25 tsp
- Garlic powder – 0.25 tsp
- Onion powder – 0.25 tsp
- Salt, sea salt – 0.5 tsp
