As the summer draws to a close in the western and southern part of the US, I’m betting that you’re up to your ears in zucchini. Whether you planted too many plants in your garden, or your neighbor keeps dropping them on your porch, you’re fully-stocked in squash. Lucky you! And what should you make after you have had your fill of zucchini muffins with lemon glaze? You make these crispy, salty zucchini chips!
Tags: Zucchini, Vegetables, Vegetarian, Fried, Easy, Snacks, Family Meals and Snacks
For the crunchiest zucchini chips, all it takes is a quick fry in a neutral-oil, like canola or safflower. I alternated between using a mandolin and a knife to thinly slice the zucchini—both work great.
Thin, young zucchini work best for the this recipe because the skin of the zucchini is what gets crispy while frying. If you use old, over-sized zucchini, your chips won’t be as crisp.
Enjoy the last few days of summer with these addictive zucchini chips! I've given you an easy yogurt dip recipe to go with them, but I bet they'd also be great dipped in Emily's Feta Cheese Dip Recipe too!