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Crispy Sweet Bread and Butter Zucchini Chips

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A quick and easy snack featuring thinly sliced zucchini pickled in a honeyed vinegar brine and fried to crispy perfection. These chips offer a sweet, tangy, and crunchy treat perfect for snacking or entertaining.

Ingredients

Scale
  • 2 medium-sized zucchinis, thinly sliced (about 1/8 inch thick)
  • 1/3 cup granulated sugar (65 g)
  • 1 tablespoon salt
  • 1/2 cup apple cider vinegar (120 ml)
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • A pinch of ground cloves (optional)
  • About 2 cups vegetable oil or canola oil for frying

Instructions

  1. Slice the zucchinis into thin rounds about 1/8 inch (3 mm) thick using a mandoline slicer or sharp knife.
  2. Place the zucchini slices in a large mixing bowl. Sprinkle with 1 tablespoon salt and 1/3 cup granulated sugar. Toss gently to coat all slices. Let sit for 20 minutes to draw out excess moisture.
  3. In a separate bowl, whisk together 1/2 cup apple cider vinegar, 2 tablespoons honey, 1/4 teaspoon ground cinnamon, and a pinch of ground cloves (if using) until honey dissolves.
  4. Drain the liquid from the zucchini bowl and rinse the slices under cold water to remove excess salt and sugar. Pat dry thoroughly with paper towels or a clean kitchen towel.
  5. Place the dried slices back into a clean bowl and pour over the honey-vinegar brine. Toss gently to coat. Let marinate for 10 minutes while heating the oil.
  6. Pour about 2 cups of vegetable or canola oil into a heavy-bottomed skillet or cast iron pan. Heat over medium-high until oil reaches about 350°F (175°C).
  7. Working in batches, add zucchini slices to the hot oil in a single layer. Fry for 2-3 minutes per side until golden and crispy. Avoid overcrowding the pan.
  8. Use a slotted spoon to transfer chips to paper towels or a wire rack to drain excess oil.
  9. Let chips cool slightly to crisp up more. Taste and adjust with a pinch of salt if needed. Serve immediately or store once fully cooled.

Notes

Dry zucchini slices thoroughly after rinsing to avoid soggy chips. Maintain oil temperature around 350°F (175°C) for best crispiness. Fry in small batches to keep oil temperature steady. Chips crisp up more as they cool. Store leftovers in an airtight container lined with paper towels and reheat in oven or toaster oven to restore crispiness.

Nutrition

Keywords: zucchini chips, bread and butter pickles, sweet and tangy snack, crispy zucchini, fried zucchini chips, easy snack recipe, pickled zucchini

Find it online: https://grubella.com/crispy-sweet-bread-and-butter-zucchini-chips-recipe-easy-pickled-snack/