Crispy Zucchini Chips, also known as Zucca Chips are becoming popular among the restaurant crowd and foodies alike. Our recipe is 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.
How to Make Zucchini Chips
First, slice the zucchini about ¼ inch thick. The slices may look too thick, 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 pop 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.
Halfway through the baking process, flip the zucchini over to get crisp.
Turn down the oven to 200 degrees & cook for an additional hour. Be sure to check a few times along the way for the desired doneness.
The finished Bake Zucchini Chips:
They turned out excellent. If you watch the video above or below you’ll be able to hear the crispiness in the video.
Watch How to Make
Zucchini Chips In Dehydrator
Load up the dehydrator with the ¼ inch slices. Place them into the dehydrator without seasoning or oil.
Turn on the dehydrator. 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 super crispy chips.
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.
Check out that crispiness.
Method #3 Baked – The exact same way, but without oil. FAIL
Possible solutions to try…
- Parchment paper
- Non-Stick Spray
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Just one question: When dors the seasoning comes in?
Not in the dryer, not in the oil, but in the end you had some flavour on them, right?
Do you season it after the oil?
Exactly. After the oil...