30-Minute Crispy Zucchini Chips
Thin-sliced zucchini is fried until golden and crispy, then topped with creamy gorgonzola cheese and baked until bubbly. Tangy, salty, and indulgent, these chips work as an elegant appetizer or side dish. The contrast between crispy zucchini and warm melted blue cheese makes this version stand out from standard vegetable chips.
Ingredients
- ½ pound large zucchini, sliced thin
- 2 tablespoon all purpose flour
- 2 quart peanut oil
- kosher salt, to taste
- 1 cup gorgonzola cheeseblue cheese1:1dairy
similar tang and melt
Instructions
- 1
Cut zucchini into thin slices and toss with flour in a large bowl.
- 2
Heat oil in a heavy saute pan to 325°F.
- 3
Deep fry zucchini chips until golden brown.
- 4
Drain on paper towels and season with salt to taste.
- 5
Preheat oven to 350°F.
- 6
Arrange zucchini chips on a baking pan and sprinkle with gorgonzola cheese.
- 7
Bake until cheese melts.
Tips
Pat zucchini slices dry before flouring to prevent excess moisture and ensure crispier results.
Use a thermometer to maintain oil at 325°F; hotter oil browns the exterior before cooking the interior.
Good to Know
Keep in an airtight container at room temperature up to 2 days. Reheat in a 300°F oven for 5 minutes to restore crispness.
Prepare and fry zucchini chips up to 1 day ahead; store in an airtight container. Top with cheese and bake just before serving.
Serve warm as an appetizer with lemon wedges or a light dipping sauce. Pairs well with cocktails or before an Italian meal.
Common Mistakes
Do not skip drying zucchini to avoid soggy chips instead of crispy ones.
Do not exceed 325°F oil temperature to avoid burning the exterior before the interior cooks through.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use a different blue cheese?
Yes. Roquefort, Danish blue, or Stilton work similarly. Adjust quantity if using a stronger variety to avoid overpowering the delicate zucchini.
How long will these keep after baking?
Best eaten within 2 hours while cheese is creamy. After cooling, store in the refrigerator up to 2 days and reheat gently to avoid drying out.
Can I bake instead of deep fry?
Lightly brush zucchini with oil and bake at 425°F for 15-20 minutes until golden, then top with cheese and bake 5 minutes more. Results will be less crispy.