Zucchini & Eggplant Chips Recipe
Thinly Sliced, Lightly Fried, Crispy Basil, Tzatziki
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Ingredients
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Chips
Tzatziki Sauce
Method
Chips Preparation
- 1
Slice the Vegetables
Thinly slice the zucchini and eggplant using a mandoline or sharp knife, aiming for uniform thickness to ensure even cooking.
- 2
Salting the Slices
Place the sliced zucchini and eggplant in a bowl. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture.
- 3
Rinse and Dry
After 30 minutes, rinse the vegetable slices under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels to absorb excess moisture.
- 4
Fry the Chips
In a large frying pan or deep fryer, heat the olive oil over medium-high heat. Once hot, add the dried zucchini and eggplant slices in batches, frying until they are golden and crispy, about 3-4 minutes per batch.
- 5
Draining Excess Oil
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Season with black pepper while still hot.
- 6
Garnishing
Finely chop the fresh basil and sprinkle it over the chips before serving for added flavor.
Tzatziki Sauce Preparation
- 7
Prepare the Cucumber
Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
- 8
Mix the Ingredients
In a mixing bowl, combine the Greek yogurt, squeezed cucumber, minced garlic cloves, lemon juice, dill, and salt. Mix well until all ingredients are thoroughly combined.
- 9
Chill the Sauce
Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
