Crispy Zucchini Chips, also known as Zucca Chips are becoming popular among the restaurant crowd and foodies alike. Zucchini Chips are a healthier alternative to potato chips, which have a high level of carbohydrates. The name Zucca Chips comes from Italy and can be found in Italian restaurants all over.
-Keto & Paleo Crispy Zucchini Chips – Diet Friendly Snack / Appetizer-
When it comes to Crispy Zucchini Chips there is a lot of miss information about how to make them. I’ve even seen a food blogger call for roasting the zucchini chips at 450 degrees for one hour. That is the level of misinformation I’m talking about. So I decided to set the record straight by testing the ways to create a crispy Zucchini Chip that was actually crispy.
WATCH Our How-TO Video:
How To Make Crispy Zucchini Chips
First, slice the zucchini about ¼ inch thick. They may look too thick to you, but that’s ok. They are going to shrink from the cooking process. The zucchini chips will reduce in size by about half.
Crispy Zucchini Chips – Test Method #1 Baked
I’ll admit I’m a fan of this way. Be sure to follow the instructions below. There’s more to it than just baking them if you want crispy zucchini chips.
Add the sliced zucchini chips to a bowl and add two tablespoons of oil, use one you like, like canola, coconut, olive oils. Sprinkling some of your favorite seasonings to give the zucchini chips a lift in flavor. I used creole seasoning. Key: Line a cookie sheet with aluminum foil, Not parchment paper. You want the added heat the aluminum foil gives off. Space the zucchini around the cookie sheet.
Flip the zucchini over for additional cooking
Turn down oven to 200 degrees & cook for an additional hour. Checking along the way for the desired doneness.
They turned out excellent. If you watch the video above or below you’ll be able to hear the crispiness in the video.
Test #2 – Baked – The exact same way, but without oil. NOPE = FAIL
Possible solutions to try…
Lets’ test another method.
Dehydrated Zucchini Chips To Get Crispy Zucchini Chips
Load up the dehydrator with the ¼ inch sliced zucchini. Place them into the dehydrator without seasoning or oil.
Turn on dehydrator on. I used the 125-degree setting and allowed the dehydrator to run for about 24 hours.
Ok cool, the zucchini chips have shrunk in size and now we need to fry them to get them to crisp up.
The key to frying the dehydrated zucchini chips is the temperature of the oil. About 270 degrees. If you try to fry them in 350 oil they will only burn instantly.
Fry them for about 2 minutes. You’ll need to do a test batch to find the sweet spot for the oil temperature. Enjoy ?
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