Description
This North Italia Zucca Chips Recipe is super easy to make, crisp and light, and full of flavor, with summer squash seasoned with herbs and spices for a delicious snack you can feel good about making at home.
Ingredients
Scale
For the Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 3/4 cup cold sparkling water (club soda or seltzer)
- 1 teaspoon white vinegar (or red wine vinegar)
For frying
- 2 large zucchini
- Oil for frying (vegetable, canola, or peanut oil)
- Extra salt for seasoning
Instructions
- Rinse the zucchini thoroughly under cool water, then dry them completely with a clean kitchen towel. Cut the zucchini into very thin slices, aiming for a thickness of about ⅛ of an inch. A mandoline slicer produces consistent, even slices, though a sharp knife works perfectly well if you slice carefully. The thinner you make the slices, the crisper the finished chips become.
- Put the flour, cornstarch, baking powder, salt, pepper, and a pinch of sugar into a medium-sized bowl. Whisk these dry ingredients together until they are fully combined. This specific blend of components gives the chips their light and crunchy texture.
- Pour the cold sparkling water and vinegar into the bowl with the dry mixture. Stir the contents gently until a smooth, thin batter forms. The consistency should be noticeably thinner than standard pancake batter, which is exactly what you want. The carbonation from the soda water introduces airiness into the mixture.
- Pour vegetable oil into a frying pan or pot, filling it to a depth of about 1 inch. Place the pan over medium-high heat and bring the oil up to 350°F. To test if the oil is ready, dip the end of a wooden spoon into it. A steady stream of bubbles forming around the wood indicates the oil is hot enough for frying.
- Take a few zucchini slices and dip them into the batter, allowing any excess to drip off. Carefully lower them into the heated oil. Fry the slices in small, separate batches to prevent overcrowding the pan, which ensures even crisping. Cook each batch for approximately 2 to 3 minutes, or until the chips turn a golden brown color.
- Remove the finished chips from the oil using a slotted spoon or a pair of tongs. Transfer them to a surface lined with paper towels or set them on a wire rack so excess oil can drain away. While the chips remain hot, season them immediately with a light sprinkle of salt to enhance their flavor.
- Arrange the crispy zucchini chips on a plate and serve them immediately while they are still warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 185kcal
- Sugar: 1.7g
- Sodium: 464mg
- Fat: 10g
- Carbohydrates: 21g
- Fiber: 1.6 g
- Protein: 2.5g