ZUCCHINI CHIPS in 5 minutes, easy and quick side dish with 2 ingredients, zucchini and rice flour for a light, crispy, and delicious dish, either pan-fried or baked.
Zucchini chips, whether baked or pan-fried, offer a healthy and tasty alternative to classic fried chips. This light and crispy snack is perfect for those who want a healthy option without giving up the pleasure of munching on something tasty.
Oven-baked zucchini chips acquire a light and even crispiness. This cooking method is ideal for those looking for a low-fat option, as it requires only a minimal amount of oil. The oven’s heat allows the zucchini to brown perfectly, while maintaining a soft and flavorful interior. Baking brings out the zucchini’s natural flavor, making each bite a combination of sweetness and savoriness.
In a skillet, zucchini chips develop an even more intense crispiness due to the direct cooking and ability to better control browning. The skillet also allows for slight caramelization. This cooking method may require a bit more attention to prevent the slices from burning, but the final result is equally delicious.
Zucchini chips are perfect to serve as an appetizer, side dish, or light snack. They can be accompanied by various sauces, such as hummus, tzatziki, or a light yogurt sauce, which further enhance their flavor. Additionally, they are a great option for children, who often appreciate the crispiness and delicate taste of zucchini in this form.
Join me in the kitchen today for zucchini chips.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 3 zucchinis
- as needed rice flour
Steps
Wash and dry the zucchinis, then slice them thinly (about 1/8 inch).
In a bowl, mix the rice flour with salt and spices if desired.
Dip each zucchini slice in the rice flour mixture, shaking off the excess.
Preheat the oven to 392°F or use the air fryer or skillet if you prefer not to use the oven.
Place the slices on a baking sheet lined with parchment paper, without overlapping.
Lightly brush with olive oil. Bake for 20-25 minutes, turning halfway, until golden brown.
For skillet cooking, heat the oil (about 1/2 inch deep).
Fry the slices in small batches for 2-3 minutes, until golden.
Drain on paper towels to remove excess oil.
For both versions, let cool before serving to increase crispiness.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
ZUCCHINI CHIPS in 5 minutes
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM AND ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Frequently Asked Questions) ZUCCHINI CHIPS in 5 minutes
How do you make zucchini chips?
Zucchini chips are made by slicing zucchinis thinly, placing them on a baking sheet, seasoning them with olive oil, salt, and spices to taste, and baking them until crisp.
What are the most common variations for seasoning the chips?Zucchinis can be seasoned with olive oil and salt as a base. Common variations include adding black pepper, paprika, garlic powder, or grated cheese for extra flavor.
How do you achieve a crispy texture for the chips?
To achieve a crispy texture, it is important to slice the zucchinis very thinly and ensure they are arranged so that air can circulate around each slice. The cooking time and oven temperature are also crucial: typically bake at about 392°F for 15-20 minutes, turning halfway through.
Can zucchini chips be prepared in advance?
Yes, you can prepare zucchini chips in advance. Once cooked and completely cooled, they can be stored in an airtight container at room temperature for a few days to maintain crispiness.
Are zucchini chips healthy?
Homemade zucchini chips are considered a healthier choice compared to packaged versions because you control the ingredients and the amount of oil used. They are rich in fiber and nutrients found in zucchinis themselves, as long as they are not excessively seasoned with salt or additional oils.
