Crispy Zucchini Chips
Light, crunchy, and full of flavor, they’re paired with a tangy sour cream dip that will have you reaching for more.
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!