North Italia Zucca Chips Recipe

Summer is the best time to make these chips because fresh zucchini tastes amazing. I love going to North Italia and have tried many of their dishes. One of my favorite dishes is north italia zucca chips recipe.

During the summer, I had a lot of zucchini in my garden, so I decided to make north italia zucca chips recipe at my kitchen.

I found many copycat recipes on how to make zucca chips from North Italia, but nothing got special. Then one of my friends who is a food blogger suggested me a secret recipe, and this one was exactly the same flavor I found at North Italia.

This recipe turns summer squash into a delicious snack, seasoned with herbs and spices. Perfect for snacks, I also enjoy it with Spicy Rigatoni Vodka. These chips also pair with your favorite dipping sauce!

Now I make this recipe all the time during zucchini season because these easy zucchini chips are so good, and I can enjoy the fresh north italia zucca chips at home following these simple steps.

What Are Zucca Chips

Zucca chips are thin slices of zucchini that get coated in a light, crispy batter and fried until golden.

The word “zucca” means squash in Italian, and these chips are a popular appetizer at North Italia restaurants.

I love how they turn simple zucchini into something special. You slice the zucchini thin, dip each piece in a seasoned flour mixture, then fry them until they become crispy and golden brown.

The result is a light, crunchy snack that tastes way better than regular potato chips.

North Italia Zucca Chips Ingredients

For the Batter:

• 1/2 cup all-purpose flour – This makes the base of our crispy coating. You can use whole wheat flour if you want, but all-purpose works best for crispiness.
• 1/4 cup cornstarch – This makes the chips extra crispy. You can substitute with potato starch if needed.
• 1 teaspoon baking powder – Helps make the batter light and fluffy. Make sure it’s fresh for best results.
• 1 teaspoon salt – Regular table salt works fine. You can use sea salt for better flavor.
• 1/2 teaspoon black pepper – Fresh ground tastes better but pre-ground works too.
• 1/2 teaspoon sugar – White sugar, brown sugar, or turbinado all work. This helps with browning.
• 3/4 cup sparkling water (cold) – Club soda or seltzer water work great. Cold water makes crispier chips.
• 1 teaspoon white vinegar – Red wine vinegar also works. This makes the batter extra crispy.

For Frying:

• 2 large zucchini – Pick firm ones without soft spots. You can substitute yellow squash.
• Oil for frying – Vegetable oil, canola oil, or peanut oil work best. You need enough to fill your pan 1/3 full.
• Extra salt for seasoning

Recommended Equipment

1. Sharp knife or mandoline slicer – For even, thin slices
2. Large mixing bowl – To mix batter without mess
3. Whisk – Makes smooth batter, no lumps
4. Heavy-bottomed pot or deep skillet – Keeps oil temperature steady
5. Wooden spoon – Test oil temperature safely
6. Paper towels – Drain extra oil
7. Large plate – Space for cooling chips
8. Tongs or slotted spoon – Move hot chips safely

How To Make North Italia Zucca Chips

Step 1 | Prepare the zucchini

Wash your zucchini well and pat them dry with a clean towel. Slice them very thin – about ⅛ of an inch works best. I like using a mandoline slicer because it gives me even slices, but a sharp knife does the job too. The thinner you cut them, the crispier they’ll turn out.

Step 2 | Mix the dry ingredients

In a medium bowl, combine the flour, cornstarch, baking powder, salt, pepper, and a pinch of sugar. Give it a quick whisk so everything is well blended. This mixture is what makes the chips light and crunchy.

Step 3 | Add the wet ingredients

Pour in the cold sparkling water and vinegar. Stir gently until you get a smooth, thin batter. Don’t worry if it looks lighter than pancake batter—that’s how it should be. The bubbles from the soda water keep it airy.

Step 4 | Heat the oil

Pour vegetable oil into your frying pan or pot. You don’t need to fill it all the way—just about 1 inch deep is enough. Heat the oil over medium-high heat until it reaches about 350°F. You can check if it’s ready by dipping the end of a wooden spoon into the oil. If you see bubbles, it’s good to go.

Step 5 | Fry the zucchini slices

Dip a few zucchini slices into the batter, shake off the extra, and carefully drop them into the hot oil. Don’t crowd the pan—fry them in small batches so they crisp evenly. Cook for about 2–3 minutes, until golden brown.

Step 6 | Drain and season

Use a slotted spoon or tongs to lift the chips out of the oil. Place them on paper towels or a wire rack to drain. While they’re still hot, sprinkle a little salt over the top. This makes the flavor pop.

Step 7 | Serve and enjoy

Add the crispy zucca chips onto a plate and serve right away.

Tips for Crispy Zucchini Fries

• Slice thinly: Slice the zucchini as thin as possible for even crispiness.
• Use cold sparkling water: Always use cold sparkling water for the batter. It keeps the coating airy.
• Shake off extra batter: Shake off extra batter before frying to avoid big lumps.
• Don’t overcrowd the pan: Don’t overcrowd the pan when frying—too many slices lower the oil temperature.
• Use a wire rack: Use a wire rack instead of just paper towels for draining – they stay crunchier.
• Season right after frying: Season right after frying while chips are warm so the salt sticks.

What to Serve with North Italia Zucca Chips

Zucchini fries pair with many simple dips and sides. I like a cool tzatziki or a lemony aioli. A spicy feta dip or marinara also works well.

These chips taste great next to a pasta dish or a salad for a light meal. If you want a fuller plate, serve them with grilled chicken or a bowl of warm soup.

For a snack, serve a stack of chips with small bowls of dip so people can pick what they like. The cool dip and warm chip make a nice contrast.

I often eat zucca chips with spicy rigatoni vodka or with a crisp green salad. The chips add a crunchy touch to soft foods.

Keep dips simple: plain yogurt blended with lemon and garlic, or mayonnaise mixed with a bit of mustard and lemon works fine. Fresh herbs add nice smell and taste on top.

Make Ahead Tips

Sometimes I like to get a head start in the kitchen, and this recipe can be prepped ahead.

The trick is to slice the zucchini in advance and keep them in the fridge in a sealed container lined with paper towels.

This keeps them from getting too wet. You can also mix the dry ingredients for the batter and set them aside until you’re ready to cook.

What I don’t recommend is making the full batter ahead of time, because it loses its fizz and the chips won’t be as crispy.

How to Store and Reheat Zucchini Fries

Like most fried snacks, zucca chips are best enjoyed fresh. But sometimes I end up with leftovers, so here’s how I handle them. Once the chips cool, I store them in an airtight container at room temperature for up to 1 day.

If I need to keep them longer, I place them in the fridge for up to 3 days.

To reheat, I spread the chips on a baking sheet and warm them in the oven at 350°F for about 5–7 minutes. This brings back a lot of the crunch. Avoid the microwave – it makes them soft and soggy.

If you really want to freeze them, you can try placing the fried chips in a single layer, freezing until solid, and then storing them in a freezer bag.

When you’re ready to eat, reheat them straight from frozen in the oven until crispy.

North Italia Zucca Chips Recipe FAQs

1. Can I bake zucca chips instead of frying them?

Yes, you can bake them if you prefer less oil. Just coat the zucchini slices with a thin layer of olive oil and place them on a lined baking sheet.

Bake at 425°F for about 15–20 minutes, flipping halfway. They won’t be quite as airy as the fried version, but they still come out tasty.

2. Do I need a mandoline to slice the zucchini?

A mandoline makes it easier to get very thin, even slices, which helps the chips crisp up evenly. But if you don’t have one, a sharp knife works fine. Just take your time and try to keep the slices as uniform as possible.

3. How do I stop zucchini chips from getting soggy?

Moisture is the biggest problem with zucchini. To help, slice the zucchini thin, pat them dry with paper towels, and don’t overcrowd the pan while frying. Storing them on a wire rack instead of a plate also helps keep them crisp.

4. How many zucchini do I need for a crowd?

One zucchini makes about 20-30 chips. For four people, use two or three. Slice more if big eaters. I double the batter for extra. Fry in batches. It’s fun for groups. Plan ahead to not run out. Everyone loves them hot.

5. What oil is best for frying?

Vegetable or canola for high heat. They don’t smoke easy. I use them neutral taste. Peanut oil if no allergy. Heat to right temp for crisp. Change oil if brown.

6. How do I know when the oil is the right temperature?

Use a thermometer for best results: aim for 350–375°F (175–190°C). Without a thermometer, put a wooden spoon handle in the oil. Small bubbles should form around the handle.

Drop one test slice in; it should sizzle and rise immediately. If the oil bubbles a lot and smokes, lower the heat. If nothing happens, the oil is not hot enough.

7. Why do my chips stick together or to the pan?

If slices stick, the oil may not be hot enough, or the batter may be too thick. Shake off excess batter before frying so slices do not clump. Also use enough oil so the slices can float and not touch the pan bottom. Fry in small batches so the oil temperature stays steady.

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North Italia Zucca Chips Recipe

Yield: About 1 cup of chips

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Crispy North Italia Zucca Chips recipe ready in just 35 minutes! Learn how to make these light, crunchy zucchini chips at home with a simple batter.

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Ingredients

For the Batter:

• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 3/4 cup cold sparkling water (club soda or seltzer)
• 1 teaspoon white vinegar (or red wine vinegar)

For Frying:

• 2 large zucchini
• Oil for frying (vegetable, canola, or peanut oil)
• Extra salt for seasoning

Instructions

1. Wash your zucchini well and pat them dry with a clean towel. Slice them very thin – about ⅛ of an inch works best. I like using a mandoline slicer because it gives me even slices, but a sharp knife does the job too. The thinner you cut them, the crispier they’ll turn out.
2. In a medium bowl, combine the flour, cornstarch, baking powder, salt, pepper, and a pinch of sugar. Give it a quick whisk so everything is well blended. This mixture is what makes the chips light and crunchy.
3. Pour in the cold sparkling water and vinegar. Stir gently until you get a smooth, thin batter. Don’t worry if it looks lighter than pancake batter—that’s how it should be. The bubbles from the soda water keep it airy.
4. Pour vegetable oil into your frying pan or pot. You don’t need to fill it all the way—just about 1 inch deep is enough. Heat the oil over medium-high heat until it reaches about 350°F. You can check if it’s ready by dipping the end of a wooden spoon into the oil. If you see bubbles, it’s good to go.
5. Dip a few zucchini slices into the batter, shake off the extra, and carefully drop them into the hot oil. Don’t crowd the pan—fry them in small batches so they crisp evenly. Cook for about 2–3 minutes, until golden brown.
6. Use a slotted spoon or tongs to lift the chips out of the oil. Place them on paper towels or a wire rack to drain. While they’re still hot, sprinkle a little salt over the top. This makes the flavor pop.
7. Add the crispy zucca chips onto a plate and serve right away.

Nutrition Information:

Serving Size: (per serving – based on 4 servings)
Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 1.2gSodium: 465mgCarbohydrates: 21gFiber: 1.6gSugar: 1.7gProtein: 2.5g

I hope you try making this north italia zucca chips recipe at home. These crispy, delicious chips bring the restaurant taste to your kitchen.

The simple batter and fresh zucchini make the perfect summer snack that everyone will love eating together.