low carb : zucchini nacho chips


Could there be a better sound than hearing yourself bite some crunchy nacho chips? Everyone’s favorite Mexican snack is now made possible for health-conscious individuals like you. So better prepare your favorite keto-friendly dips as we bring you our version of nacho chips in the form of zucchini.

Makes: 4 servings

INGREDIENTS

  • 1 large zucchini

  • 1 tbsp Tex-Mex seasoning

  • Salt

  • 1 1/2 cups coconut oil

INSTRUCTIONS

  1. Using a mandolin, slice the zucchini crosswise into thin, round cuts.

  2. Put the slices of zucchini into a colander in the sink. Sprinkle with lots of salt. Leave for 5 minutes, then press out water.

  3. In a fryer or skillet, heat the oil at 350°F or 180°C.

  4. Drop around 20 zucchini slices into the hot oil. Remove from the fryer and transfer to a paper towel when it turns golden brown.

  5. Repeat procedure for the remaining zucchini slices.

  6. Sprinkle with taco seasoning before serving.

Serving Size:

Total Net Carbs: 2g

Total Fat: 14g

Total Protein: 1g


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