I’ve been seeing pictures of zucchini chips floating around pinterest. My sister swears by a baked version, so I tried it. I couldn’t get what I wanted through baking: a crisp, salty, thin slice of zucchini, like a sweeter, greener potato chip. So, I resorted back to deep frying. Yeah, not the healthiest method, and the nutrition factor is questionable, but, MAN! they were tasty. I much prefer them over potato chips.
4 cups water
1/8 cup salt
oil for frying
In a large bowl, add salt to the water. Stir until dissolved. Slice zucchini very thin (think potato chips). It’s easiest to use a mandolin, food processor, or the slicing part of a box grater. Soak the zucchini in the salt water for 15 minutes. Heat oil over medium-high heat in a large pot to 350-375 degrees. I usually throw a slice in to see if it immediately starts bubbling around the food, that’s how you know it’s ready. Oil at a correct temp leaves less oil on the food, so it’s fried, but not greasy. If you put your food in too early, it will soak up oil before getting fried, leading to greasy food and higher calories. While waiting for the oil to heat, dry off your zucchini slices as much as possible. Water hitting hot oil will spatter, so be sure you are wearing an apron, and keep your distance. I quickly blotted the zucchini with paper towels, and didn’t have a spattering problem at all. When the oil is ready, dump a handful or two of the zucchini slices into the oil. You want them to be able to float individually in the oil. Use a wooden spoon to separate any that are clinging together. You essentially want to cook one “layer” of zukes at a time. Watch your heat, If they are cooking too slow or too fast as you go, lower or increase your burner temp. Once you see that they are starting brown, remove to a plate covered in paper towels using a slotted spoon. My kids loved these, and I wish I had cooked a double batch!