We sure did enjoy these zucchini chips last night.
They were so crispy with just a hint of heat. We finished them with a squirt of lime juice, which helped bring out the chipotle flavor. Delicious!
I shallow fried them in a little olive oil on the stove top so, I don't know about you, but I figure that makes these pretty much health food. Right?
Chipotle Zucchini Chips
2 zucchini, sliced
2/3 cup milk
1 1/2 tbsp chipotle puree
1/2 cup flour
1/2 tsp cornstarch
1/2 tsp garlic salt
1/4 tsp onion powder
Fresh cracked black pepper
Slice zucchini and place in a single layer on a double layer of paper towels, sprinkle with salt, turn slices over and let sit for 15-20 minutes. Pat dry.
Heat up a skillet over medium heat and add a thin layer of olive oil, 2-3 tbsp.
Whisk together milk and chipotle puree. Chipotle puree is just a can of chipotle peppers in adobo sauce processed in a food processor until almost smooth (which I always have in my fridge). You can always just mince up a pepper and add that with some of the adobo sauce.
In a separate bowl, stir together flour, cornstarch, garlic salt, onion powder and pepper.
Place a handful of zucchini slices into the milk and let sit for a couple of minutes; then coat with the flour mixture shaking off any excess before adding to the hot oil. Cook for a couple of minutes on each side or until golden and crispy. Remove to a paper towel lined plate to drain. If you need to you can place them on a wire rack and store in a 200 degree oven to keep warm. They can also be heated up in a hot skillet, a few seconds on each side.
Serve with lime slices to squeeze over chips.