If you're staring at a pile of zucchini wondering how in the world you're going to use it all up, I've got just the recipe for you. These pan-fried zucchini chips pair well alongside whatever you're grilling for dinner or, when served with some ranch dressing or your favorite dipping sauce, they make a great snack.
To ensure you get the crispiest results, make sure to salt your slices of zucchini first and let them "sweat" out any excess moisture. Then pat them dry with paper towels, dunk them in whisked egg, and coat them in breadcrumbs before frying them in an oil-filled skillet until golden-brown.
After you've pulled the chips from the oil to a paper towel-lined plate, sprinkle them with plenty of coarse salt. If you only have Italian breadcrumbs in your pantry, by all means, use them here. But if you want to control the flavor of the chips, unseasoned, plain breadcrumbs work best.
This recipe is great for kids who are a little wary of zucchini. That salty, crunchy coating will be enough to convince any vegetable-hater to dig in — especially if there's plenty of cool, creamy ranch on the side for dunking.
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