Zucca Chips Recipe

Prepare zucchini

Wash zucchini and trim ends. Using a mandoline or sharp knife, slice zucchini into 1/8-inch (about 3 mm) rounds. Aim for even thickness so chips cook uniformly. Pat slices dry with paper towels to remove excess moisture; spread in a single layer on a baking sheet and sprinkle 1/2 tsp salt over them. Let rest 10 minutes, then blot again to remove released moisture.

Make batter

In a shallow bowl, whisk together the all-purpose flour, cornstarch, remaining 1/2 tsp salt, black pepper, and eggs until smooth. Whisk in milk to reach a thick but pourable batter (should coat the back of a spoon). If batter seems too thick, add up to 1-2 tablespoons more milk.

Prepare breading

In a wide shallow dish, combine panko breadcrumbs, 3/4 cup grated Romano cheese, smoked paprika, garlic powder, onion powder, and cayenne. Mix thoroughly so cheese and spices are well distributed. For an extra fine crust, pulse the panko lightly in a food processor (1–2 quick pulses).

Dredge zucchini

Set up an assembly line: zucchini slices, batter bowl, breading bowl. Working in batches, dip each zucchini slice into the batter, letting excess drip off, then press both sides into the panko mixture to coat thoroughly. Place coated slices on a wire rack set over a baking sheet. If coating becomes soggy, press again into dry breading just before frying.

Heat oil

Pour oil into a wide, heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches (use enough oil to shallow-fry). Heat oil over medium-high until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle and brown slowly.

Fry zucchini chips

Fry the breaded zucchini in small batches (4–6 slices at a time depending on pan size) for 1.5–2.5 minutes per side, or until golden brown and crisp. Do not overcrowd the pan or oil temperature will drop. Use tongs to turn slices gently. Adjust heat to maintain 325–350°F.

Drain and season

Transfer fried chips to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, lightly sprinkle each batch with a pinch of finely grated Romano cheese and a small pinch of salt. Keep warm in a single layer in a 200°F (95°C) oven while you finish remaining batches.

Make spicy ranch

In a small bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, minced garlic, chopped dill, and chives until smooth. Stir in hot sauce and optional extra cayenne if you want more heat. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or heat as desired. Chill for at least 10 minutes to let flavors meld.

To serve, arrange zucchini chips on a platter, dust lightly with remaining 1/4 cup grated Romano and sprinkle chopped parsley if using. Serve immediately with bowls of spicy ranch and lemon wedges for squeezing over the chips.