How to Make Zucchini Chip Nachos - A Step-by-Step Guide

Are you looking for a healthier alternative to traditional nachos? Look no further than these delicious Zucchini Chip Nachos! This recipe takes the classic nacho concept and gives it a nutritious twist by replacing the traditional tortilla chips with crispy zucchini chips. Not only are these nachos packed with flavor, but they are also low-carb and gluten-free, making them a perfect option for those with dietary restrictions or anyone looking to add more veggies to their diet.

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Ingredients

  • 1 large zucchini, sliced
  • cooking spray
  • 1 (1 ounce) package taco seasoning mix
  • 2 tablespoons sliced black olives
  • 2 tablespoons chopped red onion
  • 8 slices pickled jalapeno pepper
  • 1 cup shredded Cheddar cheese

Information

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Servings: 2
  • Yield: 2 servings

  • Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
  • Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
  • Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.
  • Nutrition

    321 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 59mg
    • Sodium: 1743mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 16g
    • Vitamin C: 30mg
    • Calcium: 445mg
    • Iron: 2mg
    • Potassium: 525mg