There’s a restaurant where I live called Marcella’s that makes these, and even though making them can be a huge pain in the butt, I kind of had to try, because they’re so delicious. Even my kids ate a few, which is saying something seeing as both of them are intensely suspicious of anything green. If you miss potato chips, this is probably the closest thing you’re going to get to them.
I don’t have a deep fryer, but even if I did, I wouldn’t trust making them in one. These chips are very sensitive–30 seconds off either way and you’re either eating something burned or soggy. You’ll need some specialty equipment–unless your knife skills are top-notch it’ll take either a mandoline slicer or a food processor capable of slicing things paper thin, plus a candy/oil thermometer, and a wok skimmer for retrieving your chips from the oil.
This takes probably 4 cups of avocado oil, give or take. I use avocado oil because of its high smoke point and neutral flavor. Costco sells it in giant jugs. In a 2-3 quart heavy saucepan, heat the oil to 375 degrees. Keep an eye on it with the thermometer, because if your oil is too hot or too cold, it affects the finished product. While the oil is heating, slice your zucchini. 2 medium zucchini will get you enough for 3 good-sized servings.
In batches, put the zucchini into the oil one slice at a time. Try to make sure that the slices aren’t overlapping too much, but make sure that the entire surface of the oil is covered. They’ll cook down.
Keep a close eye on the chips, turning them occasionally as they cook down with a heat-resistant utensil. The wok skimmer is fine for this. Eventually they will start to turn golden brown. In this next picture, they’re about 30 seconds to a minute away from being finished. You’ll notice how the bubbling dies down when they’re close.
When they’re finished, remove them from the oil with the wok skimmer and place them on a plate lined with paper towels to drain. Sprinkle them with salt and parmesan cheese. Repeat the process with the remaining zucchini, then serve.
Zucchini Chips
Equipment
- Mandoline slicer or food processor
- Candy/oil thermometer
- Wok skimmer
Ingredients
- 2 medium zucchini sliced very thinly
- 4 cups avocado oil
- salt to taste
- grated parmesan cheese to taste
Instructions
- In a heavy 2-3 quart saucepan, heat the oil to 375 degrees.
- While the oil is heating, slice the zucchini into very thin rounds.
- Place the zucchini into the hot oil in batches, being careful not to overlap too much.
- Fry the zucchini, turning occasionally, until golden brown. This takes about five minutes, but you'll need to keep your eye on it the entire time.
- Remove the zucchini and place on a plate lined with paper towels to drain. Sprinkle with salt and parmesan cheese. Repeat until all the zucchini is fried.
- Unfortunately, it's difficult to provide macros for this, as each batch might soak up a different amount of oil, and a lot of it will end up on the paper towels. If you need to know, measure the amount of oil that's left after you finish and subtract that from what you had when you started. That'll give you at least a rough estimate.
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