Crispy Fried Zucchini Chips
Servings: 40 Chips
Calories: 23kcal
Thin zucchini slices are salted, dried, lightly coated with cornstarch, and shallow-fried until crisp. Serve them hot with tzatziki for dipping.
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Ingredients
- 2 medium zucchini or yellow squash I often use one green zucchini and one yellow squash.
- 1 cup cornstarch For coating; you may not use all of it.
- kosher salt For drawing out moisture and seasoning.
- frying oil Canola, peanut, or vegetable oil.
Instructions
- Slice the zucchini or squash into rounds about ⅛ inch thick using a mandoline or sharp knife. Slightly thicker slices will stay softer in the center.
- Sprinkle both sides generously with salt and let the slices rest on paper towels for about 10 minutes so the salt can draw out moisture.
- Wipe away the excess salt, then blot both sides very dry with clean paper towels.
- Add about ½ inch of oil to a heavy skillet and heat to roughly 350–365°F. Lightly coat the zucchini slices in cornstarch and shake off the excess.
- Fry in small batches without crowding the pan until golden and crisp, usually about 1–2 minutes per side depending on thickness. Let the oil return to temperature between batches.
- Transfer to a wire rack in a single layer. Taste one while hot and add a little salt only if needed. Serve immediately with tzatziki sauce.
Notes
Best served immediately. For a crowd, hold finished batches briefly on a wire rack in a 200°F oven while you finish frying. Refrigerate leftovers and re-crisp them in the oven or air fryer rather than the microwave.
Nutrition
Serving: 1chip | Calories: 23kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg