Zucchini Chips with Parmesan
This is a very common chip in Greek restaurants, sans Parmesan. These are super crispy and hold up pretty well. I find them to be a nice alternative to potato chips.
Equipment
- 2 Sheet Tray One for salting/drying, one for draining fried chips.
- 1 Large Mixing Bowl For coating zucchini with cornstarch.
- 1 Heavy-Bottomed Enameled Cast-Iron Pan Ideal for deep frying due to even heat retention.
- 1 Deep-Fry Thermometer Crucial for maintaining precise oil temperature.
- 1 Spider Skimmer or Tongs For safe handling and removal of chips from hot oil.
Ingredients
Main
- 1 1/2 pounds zucchini about 2 large, sliced into 1/8-inch-thick discs
- Kosher salt
- 1/2 cup cornstarch
- 4 cups neutral oil
- 1 chunk fresh Parmesan for grating
Instructions
- Lay out the zucchini slices on a paper towel-lined sheet tray and sprinkle with salt. Let stand for 15 minutes to draw out some of the moisture.
- Cover the zucchini slices with paper towels and press the remaining moisture out. Add the zucchini to a large mixing bowl with the cornstarch and toss to coat the chips evenly.
- Set up a grill for medium-high heat by building the coals evenly on the bottom. Add the oil to a heavy-bottomed enameled cast-iron pan and place on the grill. Allow the oil to reach a temperature of 350 to 360 degrees F. Frying in batches, drop a handful of chips into the oil and fry until light golden brown and crisp, 2 to 3 minutes. Remove to a paper towel-lined sheet tray.
- When all of the chips are fried, pile them on a platter and grate the Parmesan over the top before serving.
Notes
Achieving super crispy zucchini chips hinges on thorough moisture removal. Do not skip or rush the salting and pressing steps; excess water is the enemy of crispness. Maintaining the oil temperature between 350-360°F (175-182°C) is paramount; too low and chips absorb oil and become greasy, too high and they burn before crisping. Fry in small batches to prevent the oil temperature from dropping drastically, ensuring consistent crispness. While a grill provides unique heat, a stovetop with a heavy-bottomed pot and careful temperature control works equally well. For best flavor, always grate fresh Parmesan just before serving.