As the summer draws to a close in the western and southern part of the US, I’m betting that you’re up to your ears in zucchini. Whether you planted too many plants in your garden, or your neighbor keeps dropping them on your porch, you’re fully-stocked in squash. Lucky you! And what should you make after you have had your fill of zucchini muffins with lemon glaze? You make these crispy, salty zucchini chips!
For the crunchiest zucchini chips, all it takes is a quick fry in a neutral-oil, like canola or safflower. I alternated between using a mandolin and a knife to thinly slice the zucchini—both work great.
Zucchini Chips Recipe
- 4 Vegetable Oil for frying – you can also use safflower or canola oil
- 4 Zucchini Squash
- 2 Salt 1/2 teaspoon per batch
- 0.5 Plain Yogurt
- 0.25 Garlic Powder
- 0.25 Black Pepper freshly cracked
- 0.5 Dried Parsley dried
- 0.125 Salt
- Heat the oil to 400°F in a 3-quart sauté pan over medium-high heat. Attach a candy thermometer to the side with the tip just barely in the oil.
- Thinly slice the zucchini using a mandolin or knife.
- Once the oil reaches temperature, fry a handful of zucchini slices at a time, monitoring the oil temperature. It will drop about 20° each time you add zucchini, but it should quickly come back to temperature. If it doesn’t, turn up the heat.
- Fry each batch for 5-7 minutes, until deeply golden brown.
- Use a wire spider or fork to toss the zucchini gently in the oil while frying. Remove from the oil and place on paper towels. Sprinkle lightly with salt. Repeat with remaining zucchini.
- To make the yogurt dipping sauce, stir together all ingredients, and serve with the chips.