Total Time
Prep 30 mins
Cook 2 mins

Here is a new way to use all the zucchini that will soon be coming out of your gardens. From Gourmet Magazine. Special equipment: a deep-fat thermometer; an adjustable-blade slicer; 2 sieves


  1. Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
  2. Put flour in a shallow bowl, then fill another bowl halfway with cold water.
  3. Cut zucchini into paper-thin rounds with slicer, then separate slices.
  4. Put 12 slices in 1 sieve and dip into water, shaking off excess.
  5. Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
  6. Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes.
  7. Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
  8. Coat and fry remaining slices in same manner.
  9. Serve warm.
  10. Note: • Chips can be made 2 hours ahead and kept at room temperature.
  11. Reheat in a 350°F oven 8 to 10 minutes.


Most Helpful

I loved these zuchini chips followed your instructions and they turned out very good! Served them will a dill sauce will be making these again Thanks for posting another great recipe Bev!

Calee August 09, 2006

OMG these were so good, I made them with zucchini from my garden, I used seasoned salt and black pepper in the flour, we loved these! thanks hon...Kitten:)

Kittencal@recipezazz June 23, 2006

I made these last summer and forgot to review them. My family liked them, but they tasted a little funny. I probably should have peeled them. Well, I'll make these again in the future. Thanks!

JenSmith May 26, 2006

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