Zucchini Chips

Chip-cam close-up!

When I’m trying to learn to like a new vegetable, there are two go-to preparations that I always use. I’ll pair the vegetable with cheese or I’ll fry it. Since I don’t have the greatest track record with liking zucchini, I decided to try frying it. We’ll have a recipe for zucchini fritters soon, but the first recipe I made with the zucchini in my CSA this week was zucchini chips.

I was inpsired to try these zucchini chips by a local sandwich joint – Homegrown Sandwiches. They serve veggie fries as their signature side dish. We ordered them this weekend and they were excellent. So I decided to try my hand at chips.

Zucchini Chips

• 1 zucchini
• Oil for frying
• Salt (from Secret Stash Salt)

Melt-in-your-mouth zucchini chips

Slice the zucchini into thin slices (no more than 1/4 inch thick).

Heat the oil (peanut or grapeseed works well here) over medium high heat.

Add the zucchini slices to the hot oil in a single layer and fry for between 1-3 minutes per side depending on heat. You’ll know when it is time to turn them because their edges will just start to brown.

Fry the other side for 1-2 minutes and drain on paper towels.

Sprinkle with salt and serve warm.

Chef’s Notes: Even though I’m not a big zucchini fan, these chips were excellent. Be sure to eat them warm though because unlike potato chips, the zucchini doesn’t retain the crispness once it cools. I sprinkled some smoked chipotle salt over the chips after I drained them. I’m sure these would work well in a deep fryer as well. Next zucchini I’m going to cut into wedges and try fries.