Zucchini Chips with Parmesan
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2073
- Total Fat
- 222
- Saturated Fat
- 18
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 10
- Sodium
- 973
- Total: 1 hr 5 min (includes standing time)
- Active: 35 min
Ingredients
1 1/2 pounds zucchini (about 2 large), sliced into 1/8-inch-thick discs
Kosher salt
1/2 cup cornstarch
4 cups neutral oil
1 chunk fresh Parmesan, for grating
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.