Zucchini Chips with Parmesan, as seen on Symon's Dinners Cooking Out, Season 4.
Recipe courtesy of Michael Symon

Zucchini Chips with Parmesan

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  • Level: Intermediate
  • Total: 1 hr 5 min (includes standing time)
  • Active: 35 min
  • Yield: 4 servings
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.



Special equipment:
a deep-fry thermometer
  1. 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.
  2. 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.
  3. 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.
  4. When all of the chips are fried, pile them on a platter and grate the Parmesan over the top before serving.