The Most Scrumptious Zucchini Chips

There are so many ways to enjoy zucchini throughout the season. But, if you are looking for something new, these crispy, crunchy and absolutely scrumptious chips will make a great appetizer, side or snack!

It was a busy evening, and it was all hands-on deck! In addition to our regular homestead chores, we were getting ready to leave the next morning, for a day trip to one of our favorite beach destinations, Belmar. We needed to make a dinner that filled our bellies but allowed us to get in and out of the kitchen in a timely manner: Bacon, Lettuce and Tomato sandwiches. And, with ample zucchini throughout the summer, the perfect side to a BLT… Zucchini Chips!

WHAT WE LOVE ABOUT Zucchini chips

Better than baked. It’s no secret… fried food isn’t healthy. But, for these zucchini chips, I’ll make an exception. I have tried baking these chips, as a healthier option. And, while they turned out okay, frying them really is, better than baked.

It uses up an abundant harvest. Zucchini is wonderfully productive and plentiful. It’s one of our favorite crops to plant each year and would recommend any new home gardener grow them. Aside from all the possibilities to enjoy zucchini like grilling, baking, freezing and dehydrating, frying is just one more way to use up an abundant harvest.

prepare your supplies

• Mandolin
• Large Mixing Bowl
• Strainer
• Pot
• Skimmer Wooden Spoon
• Plate lined with a paper towel – to help soak up extra oil
• Baking Sheet line with paper towel – to help absorb excess water
• Airtight Container

Ingredients

Zucchini – The star of the show!

Salt and Water – A saltwater bath helps jump start the drying out process and is a quicker way of removing moisture compared to draining.

Avocado Oil – One of the best and healthiest choices to fry.

how to make zucchini chips

1. Preheat. Heat 2″ of oil in a 3-quart pot on medium to medium-high heat. (Note: To ensure the oil is hot enough, carefully add a drop of water. You should hear and see a sizzle. Or, using a kitchen thermometer, the oil is ready when it reaches 350°F)
2. Prepare. Start by preparing your saltwater bath: add water and salt to large mixing bowl and stir until salt is dissolved.
3. Slice. Prepare your zucchini, or two, by washing and drying them. Then, cut 1″ from the top and bottom. Using a mandolin, slice your zucchini thinly, on the 1/8″ setting.
4. Soak and dry. Add slices to the saltwater bath and soak for 15 minutes. When the time is up, strain the zucchini. Lay zucchini on a baking sheet, lined with paper towels. Lay an additional paper towel on the top of the zucchini and pat, absorbing excess moisture.
5. Fry. Add several zucchini slices to hot oil, stirring occasionally. One the slices have turned light brown, and the edge begins to ruffle, flip them and continue frying until golden brown. Using a skimmer spoon, remove chips from oil and place on baking sheet, lined with a paper towel, to soak up excess oil. Continue working in batches, until all your chips have been made.

Recipe tips

Drying is a step you can’t skip… because nobody likes soggy chips!

Slicing thinly is the “secret” to crispy zucchini chips. While a mandolin is not necessary, or required, I find it makes slicing a uniform thickness, quicker and easier.

Store leftovers in an airtight container for up to two days.

shake it up: Seasonings to top your chips

• Garlic powder, onion powder, dried dill and freshly chopped parsley
• Parmesan cheese and freshly chopped parsley
• Garlic powder, onion powder and freshly chopped oregano
• Paprika, chili powder, garlic powder and onion powder

avocado oil: A healthier Way to Fry

Recently, there has been a great debate about oil, unhealthy fats, the dangers of oil burning and the chemicals released when an oil is burned too high for long periods of time. With so many different oils on the market, it can be overwhelming and confusing, trying to decide which oil is best, for each application in the kitchen. I’ve always used vegetable oil or canola oil when shallow frying. But, when I needed to fry homemade corn dogs one evening, I realized I was completely out of both and all I had on hand were, Olive Oil and Avocado Oil. Because Olive Oil has a strong flavor, and I didn’t feel like driving to the store, I took to the internet to research how to fry with Avocado Oil, not realizing it would be one of the healthiest ways to fry food.

Avocado Oil is rich in monounsaturated fats that can reduce heart disease, a good source of vitamin E and large quantities of Omega-9 and Omega-3 fatty acids which can lower bad cholesterol, insulin resistance and improve mood, energy and the immune system. Its mild flavor makes it a great choice for sauces, salad dressings and making Easy Homemade Mayo. And, with a high smoke point, Avocado Oil makes it a safe and healthy choice for our recipes that require sauteing, searing, and frying, too!