Keto Zucchini Nacho Chips

You will love this Keto Nacho recipe that transforms zucchini into chips! Not only is zucchini packed with nutrients, but it also makes a great gluten-free and low carb chip. Thinly sliced zucchini is seasoned with salt to begin draining the moisture from them. The salting process also helps to flavor them nicely. Then they are fried in healthy avocado oil. The result is a deliciously savory chip that is then sprinkled with a sugar-free taco seasoning mixture. Use these as Keto nachos paired with nacho cheese sauce. These chips are perfect for the entire family and will not last long!

Can I use other types of squash?

You can substitute the green zucchini with yellow zucchini squash.

Do I have to season the chips with taco seasoning?

No, the chips are very delicious on their own. If taco seasoning isn’t your favorite, substitute it for another sugar-free seasoning or leave it out altogether.

How long will these chips last?

These zucchini nacho chips are best eaten immediately after frying. After an hour or so, they begin to lose their crispy texture.

Note Please use ½ cup avocado oil to fry the zucchini chips. The recipe below shows 1.5 oz of avocado oil because it accounts for the oil pick-up of the chips for the most accurate macros.

Net Carbs

1.7 g
Fiber

1.1 g
Total Carbs

2.8 g
Protein

1 g
Fats

11 g

109 cals

Quantity

Serving Size

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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

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.