Crispy Zucchini Chips for Addictive Snacking

Zucchini Chips

Enjoy Homemade Crispy Zucchini Chips That Are More Addictive Than Storebought Chips

Are all classic potato chips gluten-free? While most are, they also aren’t the healthiest snack. Luckily, it’s pretty easy to make crispy zucchini chips at home! Golden brown delicious fried zucchini chips are my favorite kind of fried vegetable chips, but you can make chips or fries out of many kinds of vegetables.

You will need some special equipment to make these crispy zucchini chips. Namely, you’ll need a mandolin slicer. A mandolin is a plane with a cutting edge or wire that yields even and uniform slices. For thin, crispy chips, you’ll need evenly cut rounds so each chip will fry consistently in the hot oil.

If you’ve never made chips before, the technique is fairly simple. Make sure your oil is hot enough before adding your chips. Also, the chips will crisp up as they cool. Using a rack to cool your chips will lead to a crispier chip than using paper towels. However, either will allow excess oil to drain away from your chips.

Ingredients:

1 quart vegetable or canola oil
2 zucchini
Salt
Pepper

Directions:

Heat oil in a cast iron frying pan over medium-high heat (6.5/10).
Slice both ends off each zucchini on the bias to create flat cutting surfaces. Mount zucchini on your mandolin over a bowl and apply the hand guard. Pass zucchini over the cutting blade using a sliding motion to quickly cut even slices.
Layer zucchini slices onto paper towels or a kitchen towel and press any excess moisture out of the thin-sliced chips before frying.
When oil is hot, drop zucchini in batches approximately half a zucchini at a time. Stir immediately to separate slices and prevent sticking.
Fry 3-4 minutes or until GBD (golden brown and delicious). Remove to draining area with a slotted spoon or spider. A rack over a baking sheet will work, or paper towels layered on a plate.
Toss chips with salt and pepper before fully dry so the seasoning sticks to the chips. You can also make flavored chips using garlic powder, parmesan cheese dust, smoked paprika, or Old Bay. Have fun making your own flavor blends for your crispy zucchini chips.
Enjoy crispy deliciousness with more fiber and fewer carbs than traditional potato chips.

I hope you enjoy experimenting with different flavors when making these crispy zucchini chips. Comment below with your favorite seasonings, and consider pairing these chips with a delicious gyro burger, or make homemade fridge pickles from your zucchini if you don’t want to fry them into chips.