Are you ready for the ultimate snack swap?
These Crispy Zucchini Chips are the perfect alternative to regular potato chips!
Light, crunchy, and full of flavor, they’re paired with a tangy sour cream dip that will have you reaching for more.
Forget the greasy chips—this is your new favorite snack!
Ingredients
For the zucchini chips:
- 4 small zucchinis, thinly sliced into rings
- 2-3 tsp salt
- 4-5 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp baking powder
- 2 egg whites
- Vegetable oil, for frying
For the dip:
- 150g (5.29 oz) sour cream (30% fat)
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili flakes
- Lemon juice, to taste
- Chives, finely chopped
Instructions
Step 1: Slice the zucchinis into wafer-thin rings.
Place them in a bowl, sprinkle with 2-3 tsp salt, and let sit for about 10 minutes until they release their juice.
Step 2: In a separate bowl, mix flour, black pepper, paprika, and baking powder.
Step 3: Beat the egg whites in another bowl until frothy.
Pat the zucchini slices dry with a paper towel, then dip each slice into the egg whites followed by the flour mixture, coating them evenly.
Step 4: Heat vegetable oil in a skillet over medium heat.
Fry the zucchini slices in batches until golden and crispy on each side.
Place them on a paper towel to drain excess oil.
Step 5: For the dressing, combine sour cream, garlic, salt, pepper, chili flakes, lemon juice, and chives in a small bowl. Mix well.
Step 6: Serve the crispy zucchini chips with the garlic sour cream dressing and enjoy!
Frequently Asked Questions (FAQs)
1. Can I bake the zucchini chips instead of frying?
Yes, you can bake them at 400°F for about 20-25 minutes, flipping halfway through for even crispiness.
2. How do I keep the zucchini chips from getting soggy?
Be sure to pat the zucchini slices dry before coating them, and fry them in hot oil to ensure crispiness.
3. Can I use other vegetables for this recipe?
Yes, thin slices of eggplant or sweet potatoes also work well for this recipe.
4. How long do these chips stay crispy?
They are best enjoyed fresh, but you can store them in an airtight container for up to a day.
5. What other dipping sauces go well with zucchini chips?
You can try a marinara sauce or a spicy yogurt dip as alternatives to sour cream.
Crispy Zucchini Chips
Ingredients
For the zucchini chips:
- 4 small zucchinis thinly sliced into rings
- 2-3 tsp salt
- 4-5 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp baking powder
- 2 egg whites
- Vegetable oil for frying
For the dip:
- 5.29 oz sour cream (150g; 30% fat)
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili flakes
- Lemon juice to taste
- Chives finely chopped
Instructions
- Slice the zucchinis into wafer-thin rings.
- Place them in a bowl, sprinkle with 2-3 tsp salt, and let sit for about 10 minutes until they release their juice.
- In a separate bowl, mix flour, black pepper, paprika, and baking powder.
- Beat the egg whites in another bowl until frothy.
- Pat the zucchini slices dry with a paper towel, then dip each slice into the egg whites followed by the flour mixture, coating them evenly.
- Heat vegetable oil in a skillet over medium heat. Fry the zucchini slices in batches until golden and crispy on each side.
- Place them on a paper towel to drain excess oil.
- For the dressing, combine sour cream, garlic, salt, pepper, chili flakes, lemon juice, and chives in a small bowl. Mix well.
- Serve the crispy zucchini chips with the garlic sour cream dressing and enjoy!
