Zucchini Chips



1 large zucchini
1 ½ cups coconut oil
1 tablespoon taco seasoning


Cut the zucchini crosswise into thin, round slices using a mandolin or knife. 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. 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 and place onto a paper towel. Sprinkle with taco seasoning and enjoy.