Low-carb zucchini nacho chips

Low-carb zucchini nacho chips

Dip. Crunch. Repeat. What's not to love about a crispy, seasoned chip that is finger-licking-good, whether served straight up or dunked into a dreamy mixture of salsa and sour cream? These are the perfect low-carb potato chip alternative for a casual, Tex-Mex-loving crowd.

Low-carb zucchini nacho chips

Dip. Crunch. Repeat. What's not to love about a crispy, seasoned chip that is finger-licking-good, whether served straight up or dunked into a dreamy mixture of salsa and sour cream? These are the perfect low-carb potato chip alternative for a casual, Tex-Mex-loving crowd.
USMetric
4 servingservings

Ingredients

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the zucchini crosswise into thin, round slices using a mandolin.
  2. Place slices in a colander in the sink and sprinkle with lots of salt. Let sit for 5 minutes, then press out water.
  3. Heat the oil in a fryer or skillet to 350°F (180°C).
  4. Drop the sliced zucchini into the hot oil, working in batches of about 20 chips at a time.
  5. Once the zucchini turns golden brown, remove from fryer and place onto a paper towel.
  6. 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!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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8 comments

  1. Joanne
    I can't seem to get these to crisp up. I've tried twice. Perhaps oven baking instead? What do you recommend?
    Reply: #8
  2. Ben Frawley
    Can these be stored for any length of time?
  3. Jamey
    I made these last night and I think my problem was not taking enough water out before frying. They ended up being way more than golden brown to get them crispy (yuck). I will try again next weekend.
  4. me
    Make sure they are super thin and blot the water off completely. I prefer baking than frying. I spray baking sheet with olive oil and sprinkle with parm and dash of lemon pepper and bake until desired crispy then flip and sprinkle with parm and bake the other side.
  5. Kevin
    I've never found one zucchini chip recipe that worked properly, as they are always wete and soggy, no matter how I cut the chips or remove the excess water. Any suggestions?
  6. Hanan
    I just made them. If followed exactly, they turn out absolutely delicious. However, they turn out salty. Any suggestions?

    P.s. i left them draining for at least 30 minutes.

  7. Ashley
    Drained and salted, for way more than 5 minutes. Fried in coconut oil. All I did was get limp zucchini that I hate and my smoke alarms going off because coconut oil smokes like it's going out of style. I, like Kevin, have yet to find a zucchini chip recipe that doesn't turn out limp and soggy. Sadness.
  8. Tara
    Just made these tonight- YUM!! I cut them super thin, salted and let sit for over an hour. Then dried them with paper towel before putting them in the coconut oil (if your coconut oil smokes, it is too hot). It takes longer than expected to get them brown, and you want them almost burnt-looking for them to get nice and crisp :) I will definitely be making these again.

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