With the unofficial start to summer having just kicked off, I can’t help but think about all my favorite summer foods. One of which is Zucchini. More specifically, Zucchini chips. Even more specific than that, my Mama’s Zucchini chips. Every summer my Mom would make the best chips using the zucchini from our garden. There wasn’t much to this fried zucchini, but somehow through Italian mother magic, a little flour, some olive oil and a sprinkle of Parmesan cheese they were “OMG” good!
Sometimes it’s just the simple things…
My Mother didn’t really have a complex or special recipe for those zucchini chips. If I remember correctly all she did was slice the zucchini into rounds, almost paper thin, and then dredge them in a little flour. Then she would pan fry them with some olive oil. When the zucchini chips were golden brown on both sides she would remove them and drain them flat on a paper towel. Then while still hot, she would sprinkle them with grated Parmesan cheese and a touch of sea salt.
That was it – nothing more and nothing less. It was the simplest yet most satisfying little treat. Crunchy coating on the outside and just a little tender on the inside.
A few tips and tricks:
- Keep the slices thin – I mean real thin
- The oil should be hot enough to brown the chips but not so hot that it burns them (around 350 degrees F)
- Don’t overcrowd the pan – this is very important!
- If some of your chips seem soggy and not crispy place them on a baking sheet and put them into a hot oven for just a few minutes and this will crisp them up.
So this summer when those giant zucchini are staring at you from the farmers’ market basket or you have an abundant supply from your garden, think about these zucchini chips for satisfying treat!
Happy Cooking and Enjoy!