Zucchini Chips Recipe: A Healthier Alternative to French Fries and Onion Rings

Though this traditional side dish is not entirely low in calories or fat, this zucchini recipe is a great alternative to fried potatoes as zucchini is high in both potassium and vitamin A. It is also a good choice for anyone looking to reduce their carbohydrate intake or just eat more vegetables.

The difference between this simple zucchini recipe and what is served in restaurants is that it's not deep-fried and is lightly breaded instead of double-breaded or battered.

Zucchini Chips Ingredients:

- 3-4 medium, or two large zucchini squash

- Half cup of all-purpose flour (one quarter may be substituted with cracker or panko crumbs for more crunchiness)

- One egg

- One tablespoon of garlic salt or powder

- One tablespoon of dried sweet basil or Italian seasoning

- 1.5 cups of Canola or flavored (preferably basil or garlic) olive oil

Zucchini Chips Directions:

Cut into half inch slices while oil heats on medium-low in 10-12 inch pan. If oil bubbles, turn heat to low immediately. Mix dry ingredients together either by hand in a bowl or clean food bag. Beat egg in separate bowl thoroughly before adding zucchini. Add a few to egg and let sit for at least 30 seconds. Then place slices in dry mixture and toss around until generously coated.

Add to heated oil slowly and turn after about three minutes of cooking. Let other side cook for no longer than two minutes. After cooking, place on paper towel to drain excess oil and cool for about five minutes.

Though a small cup of buttermilk or ranch dressing is good for dipping, these zucchini chips have so much flavor that it really isn't necessary!