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zucca chips north italia

zucca chips north italia

Thinly sliced zucchini baked or fried into crisp, golden chips with a delicate Italian flavor—simple, addictive, and surprisingly light.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3
Course: Snack / Side
Cuisine: Italian-inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Zucchini fresh Firm, not watery
  • 2 tbsp Olive oil Use good quality it shows
  • ½ tsp Salt Adjust later
  • ¼ tsp Black pepper Optional but nice
  • 2 tbsp Parmesan cheese Finely grated
  • ½ tsp Garlic powder Adds depth
  • Optional Fresh herbs Like thyme or rosemary

Equipment

  • Sharp knife or mandoline (thin slices = everything)
  • Baking tray or frying pan
  • Paper towels
  • Mixing Bowl
  • Tongs 

Method
 

Step 1: Slice Thin… Then Go Thinner
  1. This is where I messed up the first time.
    zucca chips north italia
  2. Thick slices = soggy chips.
  3. You want them almost see-through. If you think they’re thin enough, go slightly thinner.
Step 2: Remove Moisture (Don’t Skip This)
  1. Lay slices on paper towels and lightly salt them.
  2. Wait 10 minutes.
  3. You’ll see water beads forming—that’s exactly what you want to remove.
  4. Pat them dry.
  5. This step alone changed everything for me.
Step 3: Light Coating, Not Drenching
  1. Toss zucchini in olive oil, but gently.
  2. They shouldn’t be swimming. Just lightly coated.
  3. Add garlic powder, pepper, and a little salt.
Step 4: Bake or Fry (Both Work, Different Vibes)
  1. For baking (my usual):
  2. Preheat oven to 180°C
  3. Lay slices in a single layer
  4. Bake 20–25 minutes, flipping halfway
  5. For frying (when I want that café-style crisp):
  6. Medium heat oil
  7. Fry in small batches
  8. 2–3 minutes until golden
Step 5: The Parmesan Finish
  1. As soon as they’re out, sprinkle parmesan.
  2. It melts slightly and adds that salty umami kick.

Notes

Best eaten hot with a light sprinkle of parmesan