Zucchini Nacho Chips
| 4 |
25 |
148 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
20 min |
4
|
Dip. Crunch. Repeat. Goes great with salsa or sour cream! These are the perfect low-carb potato chip alternative for a casual, Tex-Mex-loving crowd.
Ingredients
|
400 gm
|
Zucchini
|
|
1 tsp
|
Himalayan salt
|
|
1/4 cup
|
Coconut oil
(+ 1 cup for cooking)
|
|
1 tbsp
|
Taco seasoning mix, McCormick
|
Instructions
- 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 or skillet and place onto a paper towel.
- Sprinkle with taco seasoning and enjoy!
Notes:
I've just put 1/4 cup of coconut oil to be taken into consideration for the nutritional value (fat content) of the recipe.
All the coconut oil in this recipe is used for cooking, but not all will be consumed.
Nutrition Facts
Per Portion
Calories
148
Calories from fat
124
Calories from saturated fat
102
Total Fat
13.8 g
Saturated Fat
11.3 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.3 g
Monounsaturated Fat
0.9 g
Cholesterol
0
Sodium
732 mg
Potassium
261 mg
Total Carbohydrate
4.7 g
Dietary Fiber
1 g
Sugars
2.9 g
Protein
1.6 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
