Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Pork Roastin' and Toastin'
Zucchini Chips with Parmesan
Getting reviews...
- Level: Intermediate
- Total: 1 hr 5 min (includes standing time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2073
- Total Fat
- 222 g
- Saturated Fat
- 18 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 973 mg
This is a very common chip in Greek restaurants, sans Parmesan. These are super crispy and hold up pretty well. I find them to be a nice alternative to potato chips.
- Level: Intermediate
- Total: 1 hr 5 min (includes standing time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2073
- Total Fat
- 222 g
- Saturated Fat
- 18 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 973 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Lay out the zucchini slices on a paper towel-lined sheet tray and sprinkle with salt. Let stand for 15 minutes to draw out some of the moisture.
- Cover the zucchini slices with paper towels and press the remaining moisture out. Add the zucchini to a large mixing bowl with the cornstarch and toss to coat the chips evenly.
- Set up a grill for medium-high heat by building the coals evenly on the bottom. Add the oil to a heavy-bottomed enameled cast-iron pan and place on the grill. Allow the oil to reach a temperature of 350 to 360 degrees F. Frying in batches, drop a handful of chips into the oil and fry until light golden brown and crisp, 2 to 3 minutes. Remove to a paper towel-lined sheet tray.
- When all of the chips are fried, pile them on a platter and grate the Parmesan over the top before serving.
