Low-carb zucchini nacho chips (Vegan Recipe Analysis)
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.
Full recipe at www.dietdoctor.com
1 large zucchini
1 large (323g) Squash, Summer, Zucchini, Includes Skin, Raw
1/4 tsp salt
0.25 tsp (1.5g) Salt, Table
1 1/2 cups coconut oil
1.5 cup (326g) Oil, Coconut
1 tbsp Tex-Mex seasoning
1 tbsp (12g) Tex-mex Chipotle Seasoning
SEA SALT, SPICES, DEHYDRATED GARLIC AND ONION, DEHYDRATED RED BELL PEPPERS, NATURAL HICKORY SMOKE FLAVOR, CUMIN OIL, CALCIUM SILICATE ADDED TO PREVENT CAKING.
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