Here is a wildly sexy and healthy alternative for twigs who dream of chips but are careful about their silhouette.
Home-made zucchini chips : here is THE solution for a light treat.
For 150 g of chips
Preparation : 5 min
Cooking : 10 min
1 - Boil the zucchini. With a grater or a mandolin, cut up the zucchini in very thin slices (about 1 mm).
2 - Heat the oil in a pan or in a deep fryer. The oil is hot when it starts simmering: if you place a slice of zucchini in the oil, it must fry immediately.
Dip the veggies slices one by one and stir so that they don’t stick together (if you use a small pot, do it in several batches).
3 – Cook for 2 to 3 min. The chips will begin to deform and small frying bubbles will slowly disappear indicating your chips are almost cooked.
When the chips begin to take on lots of color in the middle, remove them quickly from the oil with a skimmer and place them on absorbing towel paper.
4 – Sprinkle with salt and let cool down for 5 to 10 min before serving.
A small tip ?
Place a dab of fresh cheese and a few salmon eggs in the center of your chips.
Also discover the courgette salade of Alix Lacloche and the energy balls filled with dried prunes.
