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
1 large zucchini
1 tbsp Tex-Mex seasoning
1 1/2 cups coconut oil
Using a mandolin, slice the zucchini crosswise into thin, round cuts.
Put the slices of zucchini into a colander in the sink. Sprinkle with lots of salt. Leave for 5 minutes, then press out water.
In a fryer or skillet, heat the oil at 350°F or 180°C.
Drop around 20 zucchini slices into the hot oil. Remove from the fryer and transfer to a paper towel when it turns golden brown.
Repeat procedure for the remaining zucchini slices.
Sprinkle with taco seasoning before serving.
Total Net Carbs: 2g
Total Fat: 14g
Total Protein: 1g