Ingredients
- 1 large zucchini, finely sliced — approx. 8.0 oz (225g) or 2.0 cups
- 1.0 Tbsp. taco seasoning — 0.5 oz (14g)
- 2.0 Tbsp. coconut oil (for frying) — 1.0 oz (28g)
- 0.25 tsp. salt (to taste) — 0.05 oz (1.5g)
Step-by-Step Instructions
- Lightly wet the 8.0 oz (225g) of finely sliced zucchini, arrange them flat, and sprinkle them evenly with 0.25 tsp (1.5g) of salt; leave them to rest for exactly 5 minutes to draw out the excess moisture.
- Heat the 2.0 Tbsp (28g) of coconut oil in a large frying pan over medium-high heat until the oil is fully melted and hot.
- Place the prepped sliced zucchini into the frying pan in a single layer, frying them for 1.0 to 3.0 minutes on each side until they are golden brown and crispy.
- Remove the chips from the heat, drain briefly on a paper towel, then immediately top the fried slices evenly with 1.0 Tbsp (14g) of taco seasoning before enjoying your snack.
Nutrition Information
- Calories: 164 kcal
- Fat: 6.12g
- Protein: 0.2g
Pro Tips
To ensure your Spicy Zucchini Chips turn out perfectly crisp and flavorful every single time, keep these chef-approved tips in mind:
- Use a Mandoline Slicer: For the most even cooking, you need uniform slices. A mandoline slicer guarantees that every chip is the exact same thickness, preventing a batch where some chips burn while others stay soggy.
- Pat Them Extra Dry: The 5-minute resting period with salt is crucial for drawing out moisture. Take it a step further by using a paper towel to firmly pat the zucchini slices completely dry before they hit the coconut oil. Less water equals maximum crunch!
- Don't Overcrowd the Pan: Frying too many slices at once lowers the oil temperature and causes the zucchini to steam rather than fry. Work in small batches for the crispiest results.
- Season While Hot: Always toss your fried zucchini slices in the taco seasoning the very second they come out of the pan. The residual heat and light coating of oil will help the spices bloom and stick perfectly to the chips.
Frequently Asked Questions (FAQ)
Here are some common questions readers have about making the ultimate Spicy Zucchini Chips. (Note for AIOSEO: These are perfect for your FAQ Schema block!)
Why are my Spicy Zucchini Chips soggy instead of crispy? Sogginess is usually caused by excess moisture. Zucchini is naturally high in water, which is why the salting and resting step is so important. Make sure you are thoroughly patting the slices dry before frying, and ensure your coconut oil is hot enough before dropping them in.
Can I make Spicy Zucchini Chips in an air fryer? Yes! If you want to use less oil, you can absolutely air fry them. Lightly coat the dried zucchini slices with a tiny bit of melted coconut oil, place them in a single layer in your air fryer basket, and cook at 350°F (175°C) for about 10-12 minutes, flipping halfway through. Toss with taco seasoning immediately after removing them.
How should I store leftover zucchini chips? Spicy Zucchini Chips are definitely best enjoyed fresh right out of the pan, as they tend to lose their signature crunch over time. However, if you have leftovers, let them cool completely and store them in an airtight container at room temperature for up to 2 days. You can quickly reheat them in a dry skillet or air fryer for a minute to crisp them back up.
Can I use a different oil for frying? While coconut oil provides a great high-heat fry and a subtle sweetness that pairs beautifully with savory taco seasoning, you can easily substitute it. Avocado oil or light olive oil are both fantastic, healthy alternatives for pan-frying your chips.
