Snack Attack ~ Zucchini Chips

Here is another quick and healthy low carb alternative for potato chip snackers. Even my better half enjoyed these, and he is not a fan of potato chips or Zucchini. These are very light and crispy and will disappear quickly, so make a big batch!

EQUIPMENT NEEDED

• Deep fryer (or heavy pan)
• Mandoline or sharp knife
• Paper Towels (for draining)

INGREDIENTS

• Oil (if using heavy pan fill to at least 2 inches deep) I prefer Peanut oil but you can use Canola or Vegetable if you prefer.
• Sea salt or seasoning of your choice.

INSTRUCTIONS



Preheat oil.

Slice Zucchini as thinly as possible.

If you are making a large batch, or it will be a while before you're frying the Zucchini, you may want to spead them out on paper towels to absorb any excess liquid that may seep out - but this step is not really necessary.

When the oil is ready. Place the Zucchini into the basket and lower gently into the deep fryer (or lower gently into the pan with a slotted spoon).

It should start to brown within about 30 seconds to 1 minute. Watch it carefully ~ it cooks very quickly.

When it reaches a nice brown color, remove from the oil immediately. Drain on paper towels.

Sprinkle with sea salt, or seasonings of your choice.

Enjoy!

NOTE: The only carb content in this snack is the Zucchini carbs. Zucchini has .57 of a  net carb per ounce. It will depend on how much you eat, what your personal carb count will be. For example, if you eat a 4 ounce portion (weighed before cooking) you will have consumed 2.3 net carbs.