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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From !

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Not only is this is a favorite snack of this ol' wuff! But it is a nice substitute for furs craving the crispy light crunch of a potato chip, but wanting to avoid some of the carbs that come with it!

These are also wonderful for getting a nice serving of veggies, even if squash isn't really high on your list of favorite plants. The zucchini flavor is definitely much lighter and milder than in other dishes. And for those like Vrghr who DO like squash, this is going to be one of your new favorite "nibblies"! *grins*

Very light, very crispy, and very crunchy! Not exactly terms one things of when one hears the word "zucchini".

For those watching carbs; yes, this recipe does use flour. But one serving has less than a tablespoon (6 grams per Tbs). A medium potato has 90 grams. A cup of zucchini only has 4. So you're only going to get about 10 grams instead of nearly 100.

Note: These are NOT low fat, nor low cal. They are fried, after all. BUT, they can be made Gluten Free by substituting corn or potato starch (not flour) for the all purpose flour.

Like potato chips, these can also be made in nearly any flavor you like! BBQ, Spicy Chipotle or Cajon, Black Pepper, Ranch, or wuff's fave, listed below, Onion-Garlic. To change the flavor, just change the spices you mix into the flour, and what you sprinkle on when they come out of the fryer.

These are really best when they're still warm, right out of the fryer. But they're still tasty when at room temp. Store them in zip-top bags and eat them soon (normally not a problem at wuff's house *GRIN*) because they will go limp in humid air.

Vrghr has a hard time making enough to serve, as wuff has to restrain himself from eating them right off the paper towel they're draining on! *grin*

You're going to want a Mandolin for these, because consistency and very VERY thin slices is crucial. However, if you don't own one, never fear; there's a work-around. Just use a veggie peeler and peel long strips instead of slicing thin "coins". You'll end up with little fried planks instead of chips, but they'll still taste great! And they'll make a neat presentation!

TIP: Season them IMMEDIATELY upon pouring them onto the paper towel to drain! The hot oil makes the seasoning stick!

NOTE: If you, like Vrghr, like to re-use your fry oil, you're going to HAVE to filter it after this! Nearly half of the flour dredge will come off in the oil and make a sludge at the bottom of your fryer.

Ingredients:

2 medium Zucchini squash (can use yellow summer squash too)
1 C All Purpose Flour (Or corn or potato starch - not FLOUR - for gluten free)
2 TBS Low Sodium Garlic Garni (Or Granulated Garlic)
1 TBS Granulated Onion
2 tsp ground Black Pepper
1/2 tsp Cayenne

1 Qt Veggie Oil for the fryer

Mandolin or Veggie peeler

Directions:

Heat the oil in a fryer or deep fry pan, to 375 degrees

Using a mandolin at the thinnest setting, slice the zucchinis into paper thin disks (~1/64" thick) (Or use a veggie peeler to make really thin peelings/planks. Try to get the same consistency in thickness!)

In a medium bowl, mix the flour (or starch) and seasonings together.

Drop a couple dozen of the slices into the seasoned flour dredge and work them around with your fingers, making sure to separate the ones sticking together. Get them all coated on both sides! Shake them off individually, and add them to the basket of your fryer (or to a dry sieve).

Put them into the into the hot oil and stir them up a bit with a slotted spoon or 'spider'.

Fry them until they turn a golden chip color. Actual time will depend on the thickness of your chips, the heat of your oil, etc. For Vrghr, it was almost exactly 6 minutes at 375.

Remove and drain on a plate covered with a couple layers of paper towel. IMMEDIATELY season with a dash of seasoned salt (or BBQ spice, a healthy sprinkle of fresh ground black pepper, some ranch seasoning mix, Italian herbs, etc.).

Allow to cool for a minute.

!!DEVOUR!!

Makes 8-10 servings

As a small addition, Vrghr also had this advice:

"Key things to watch:

WARNING = NO WATER NEAR THE OIL = WARNING (Keep your fingers, the slotted spoon, etc., perfectly dry. Use paper towels. Drips of water into a pot of hot oil is BAD JUJU!

1) Make sure the oil temperature is right. Not too hot, not too cold. 350-375 is the "sweet spot"
2) Make the slices the same thickness. That's why wuff recommended a mandolin or peeler
3) BEWARE THE FINGER-EATING MANDOLIN! Don't get carried away during the slicing! It can be memorizing, whacking through all those slices. But you gotta stop before fingers hit that slicer!
4) Start with just a few slices at the time, and take them out before you think they're really done. Let one cool, and eat it, and see how crunchy and done it is. Does it need longer? Check the color and fry the next couple a bit shorter or longer depending on what you found the first time, noting the colors they turn again. A bit darker or lighter, depending on your preferences. Soon you'll be cooking full batches and doing it "by eye" and they'll be perfect!

Bon Appetite!"