Crispy Garlic Parmesan Zucchini Chips | Healthy Appetizer Recipe (2024)

FAQs

How do you crisp soggy zucchini? ›

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

How to Sweat Zucchini. Lay your zucchini slices over a double layer of paper towels and sprinkle both sides with salt. Allow the zucchini to rest for about 10 minutes. The salt will draw out the excess water and you'll see beads of moisture on the surface.

Thinly shaved zucchini slices, lightly dusted with flour and fried until crispy.

Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. I found quarter-inch slices the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time.

In fact, salting before cooking is actually Daniel Boulud's tip for prepping crispier eggplant, and zucchini is much the same. Science is on the side of salting in advance. When salt is sprinkled on the flesh of a water-dense fruit like zucchini and left to sit for a while, a process known as osmosis occurs.

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Tortilla chips are a popular appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three quarters of the 20th century.

What are voodoo potato chips? ›

UNIQUE FLAVOR - Our Voodoo™ Potato Chips- A blend of sweet, spicy, and uniquely Cajun flair with just the right hint of smoky BBQ sweetness. CRUNCHY, KETTLE COOKED – Zapp's New Orleans Kettle Style Potato chips are kettle cooked, one batch at a time.

Why are my zucchini chips soggy? Zucchini is naturally over 90% water, and the water is released as they cook. To prevent soggy zucchini chips, slice the rounds thinly, around 1/8″ thick, with a knife or mandolin.

This is a common kitchen mishap, especially when trying to make tastier versions of your favorite vegetable dishes, like roasted zucchini chips, fries, or spears. The good news is, there's a simple fix to this problem: Using a baking rack.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.