Lightly wet the 8. 0 oz (225g) of finely sliced zucchini, arrange them flat, and sprinkle them evenly with 0. 25 tsp (1. 5g / 0.18 oz) of salt; leave them to rest for exactly 5 minutes to draw out the excess moisture.

Heat the 2. 0 Tbsp (28g / 0.99 oz) 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 / 0.49 oz) of taco seasoning before enjoying your snack.

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.