Name: Zucchini Chips Recipe
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 4.0
Cuisine: Vegan
Ingredients: 4 cups vegetable oil, for frying - you can also use safflower or canola oil; 4 pounds zucchini squash; 2 teaspoons salt, 1/2 teaspoon per batch; 1/2 cup plain yogurt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper, freshly cracked; 1/2 teaspoon dried parsley, dried; 1/8 teaspoon salt

Zucchini Chips Recipe

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10 m 32 m 4 Servings

Ingredients

zucchini chips:

4 cups Vegetable Oil, for frying - you can also use safflower or canola oil
4 pounds Zucchini Squash
2 teaspoons Salt, 1/2 teaspoon per batch

Yogurt Dip:

1/2 cup Plain Yogurt
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Pepper, freshly cracked
1/2 teaspoon Dried Parsley, dried
1/8 teaspoon Salt

Directions

For the Zucchini Chips:

Heat the oil to 400°F in a 3-quart sauté pan over medium-high heat. Attach a candy thermometer to the side with the tip just barely in the oil.
Thinly slice the zucchini using a mandolin or knife.
Once the oil reaches temperature, fry a handful of zucchini slices at a time, monitoring the oil temperature. It will drop about 20° each time you add zucchini, but it should quickly come back to temperature. If it doesn’t, turn up the heat.
Fry each batch for 5-7 minutes, until deeply golden brown.
Use a wire spider or fork to toss the zucchini gently in the oil while frying. Remove from the oil and place on paper towels. Sprinkle lightly with salt. Repeat with remaining zucchini.

For the Yogurt Dip:

To make the yogurt dipping sauce, stir together all ingredients, and serve with the chips.