Crispy Fried Zucchini Chips
These thin, salty, crispy Zucchini Chips are the perfect little zucchini snack or side dish! No breading, just zucchini, these crunchy fried zucchini crisps will make you forget all about chips and dip!
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Servings: 4 people
Ingredients
- 1 large zucchini (or 2 medium zucchini)
- 4 cups water
- 2 tablespoons salt
- canola oil for frying
- parmesan cheese and/or dried parsely flakes, as a topping
Instructions
- Remove the ends of the zucchini. Use a mandolin or sharp chef's knife to slice the zucchini into ⅛ inch thick slices.
- In a large bowl or measuring cup, whisk together 4 cups of water and 2 tablespoons of salt until the salt has dissolved. Add zucchini and let soak for 15 minutes, then drain. After draining, lay zucchini slices in a single layer between paper towels for about 5 minutes. Then press gently to remove excess water. (Repeat if necessary.)
- Heat about 1 inch of cooking oil in the bottom of a large skillet. (Oil is hot when a tiny drop of water sprinkled in makes it pop & sizzle.) Quickly add zucchini slices one at a time in a single layer in the frying pan.
- When the zucchini chips begins to blister and brown just a little, turn them over and continue to fry. When golden brown, remove chips from skillet and let drain in a single layer on a wire rack in a paper towel-lined baking sheet.
- As the rest of the slices are being fried, place wire rack/baking sheet with finished chips in a preheated 200 degree oven to keep warm and further crisp.
- Serve immediately with your favorite dipping sauce.