🍽️Appetizer

Crispy Zucchini Chips with Shallot Yogurt Dip

Name: Crispy Zucchini Chips with Shallot Yogurt Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 2 large zucchinis, sliced into very thin rounds; 4 tablespoons plain yogurt; 1 whole shallot, finely grated or minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; Neutral oil, for frying; 1 sheet parchment paper

"Elevate your snack game with these elegantly fried zucchini crisps served alongside a zesty, shallot-infused yogurt that shatters the myth of the boring vegetable."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 large zucchinis, sliced into very thin rounds
4 tablespoons plain yogurt
1 whole shallot, finely grated or minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Neutral oil, for frying
1 sheet parchment paper

🌱 Vegetarian🌱 Gluten-Free🌱 Low-Carb🌱 Keto-Friendly⚡ Medium

❤️Health68%

😋Taste86%

🥳Joy92%

👨‍🍳Difficulty55/100

📜 The Story

While zucchini traces its roots back to Italy in the late 19th century, the concept of flash-frying thin vegetable slices into chips gained global popularity during the late 20th-century health food movement. This specific preparation combines the Mediterranean tradition of fried squash with the cooling, yogurt-based dips common in Levantine and Persian cuisines.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

4/10

☕Bitter

1/10

✨ Sensory Profile

"Each paper-thin disc offers an incredible crystalline crunch that gives way to a tender, earthy center redolent of dried thyme. The experience is balanced by the sharp, aromatic pungency of the shallot dip, providing a cooling creamy contrast to the warm, salt-dusted crisps."

Chef's Mastery

💡

The Secret

For the absolute crispest results, use a mandoline to ensure slices are exactly 1/16th of an inch thick; uniform thickness ensures even cooking across the batch.

⚠️

Avoid This

Frying too many slices at once. Overcrowding the pan causes the oil temperature to plummet, resulting in oil-logged, soggy chips instead of crisp ones.

❄️

Storage

These are best enjoyed immediately as zucchini has a high water content and will soften within 30 minutes of frying.

Instructions

Slice the zucchinis into very thin, chip-like rounds using a sharp knife or mandoline for even thickness.

Place the slices in a bowl of ice water for 3–5 minutes to help them firm up. Drain thoroughly and transfer to a sieve or clean towel to remove as much surface moisture as possible.

Just before frying, lightly dip the zucchini slices in water again and shake off excess; this helps achieve an even, delicate crust when frying.

Heat the oil in a deep pan until very hot (about 180°C / 350°F). Fry the zucchini slices in small batches, turning as needed, until golden and crisp.

Transfer the chips to parchment paper to drain. While still hot, season immediately with salt, black pepper, and dried thyme.

Serve the zucchini chips warm on a platter with yogurt mixed with grated or chopped shallot on the side, or spoon the yogurt over the chips just before serving.