Zucchini = favourite vegetable, ever (see: Zucchini & Grape Tomato recipe). Grill it, season it, dip it and now CHIP it. Yup. Chip it. Move over kale chips (but don’t move too far, you’re still delicious), zucchini chips are all the rage. They’re simple to make and a great way to impress dinner guests to the point where you’ll be saying, “oh this recipe? I just whipped it up.”
Try out my zucchini chip recipe below, featuring a saffron spice dip. HOO-HAA!
Excuse me and I wipe up drool off my keyboard.
2 large zucchini
1 cup all purpose flour
2 cups seltzer water
1/4 cup corn starch
Panko bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
3 cups olive oil (or vegetable oil)
1/2 cup mayonnaise
1 tablespoon of lemon juice
1/2 tablespoon of saffron spice
Cut zucchini into half inch slices. In a large bowl, whisk the flour, corn starch, salt, pepper and seltzer water (this is your batter). Place panko bread crumbs in a separate large bowl. Add zucchini in the batter, coat, then transfer to bread crumbs until covered. Lay out chips on a sheet pan. In a large skillet, add oil and using a thermometer bring temperature up to 350 degrees. Fry chip on each side until golden brown in colour. Transfer to a paper towel.
In a mixing bowl add mayo, lemon juice and saffron spice. Stir to combine.