Zucchini Chips

by Jenn on July 19, 2009

in Gluten Free,Snacks,Vegetarian

Zucchini Chips

This dish is totally not healthy for you.  I’m not even going to try to go there and pretend it is.  I took a perfectly good and healthy vegetable, full of all sorts of yummy nutrients like vitamin A, C, folate, and potassium, and battered and fried it.  And you know what? It was delicious. This was my guilty pleasure and I fully enjoyed it.

You could probably guess that these were coming up since they were trying to have a small cameo appearance in my last post about my zucchini bread panini. This recipe is really easy to make, and is a creative alternative to other fried snacks.  The chips turned out not being as crispy as say, my sweet potato chips but I think that’s because I didn’t really deep fry them.  The breading had a hint of a crunch, and was nicely browned, and served hot, these were just great!


1 lb. zucchini, thinly sliced (1/4″ or thinner)
egg (maybe 2 depending on how many slices you do)
about 1 cup of Italian bread crumbs (Yes, I can buy GF bread crumbs at my local market!)
red pepper flakes, parsley, whatever other herbs/flavors you want to add
lots of canola oil

1. Arrange your slices on a plate or tray so they aren’t overlapping each other much, and sprinkle with salt to draw some of the moisture out. Let sit. Preheat oven to 200F
2.  Meanwhile, beat your egg in a small bowl, and in a separate bowl, mix your bread crumbs and herb flavors.
3. After about 10 minutes of letting the zucchini rest, dip each slice in the egg, and then in the breadcrumbs.
4. Heat up a griddle or skillet and coat with oil.  Once the oil is hot, you want to make sure the entire pan is WELL coated.  I kept probably a good 1/4″ to 1/2″ of standing oil in my griddle (My griddle had raised edges so this worked).  I kept my heat on med-high throughout.
5.  Fry zucchini slices in oil, a couple minutes on each side.  Because they are thin, the zucchini will be soft, but the fried batter will be nicely  browned with a hint of a crunch.  Perfect! It may take a few tries to get the right doneness that you are happy with.  It may also take a couple batches worth of frying to get them all done, and definitely add more oil to the pan as necessary.
6. As slices are done, transfer them to an ovensafe dish lined with some paper towels.  In between transfers, keep dish in the oven to keep them warm.



Beautiful Mess July 19, 2009 at 5:10 am

Those look yummy! I think I might be able to pull this ONE recipe of yours off. The rest of them, not so much!

Stephanie July 19, 2009 at 2:05 pm

Healthy or not, these look GREAT!

Katie July 19, 2009 at 9:23 pm

Those seriously look delicious! What a fantastic idea!!

Amy I. July 20, 2009 at 6:29 am

This is perfect! I have 1 zucchini that’s ready from my garden. It’s a little small but Andy doesn’t like them… more for me! Yum yum yum. Will let you know how they turn out.

zoe July 20, 2009 at 7:41 pm

I love unexpected chips not using the standard potato, but a veggie instead. These look crisp and delicious!

John Chappell July 21, 2009 at 5:02 pm

Those look fantastic, now my garden full of zucchini can have another purpose in life. I like the upfront honesty of – “This dish is totally not healthy for you.” That cracked me up. Keep up the great postings.

Michele July 23, 2009 at 10:08 am

These look delicious!

chayacomfycook July 28, 2009 at 7:45 pm

I love this recipe. I keep pieces of GF bread that have not turned out the way they should. When I need bread crumbs, I run them through the food processor. I can also season them, the way I want them.

They would be used well with this zucchini.

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