North Italia Zucca Chips Recipe
This North Italia Zucca Chips Recipe is my go-to appetizer! Made with squash, sea salt, and a hint of Parmesan, these chips are crispy, slightly sweet, and totally irresistible.
Equipment
- Mandoline slicer (for ultra-thin, even slices)
- Sharp chef’s knife
- Large mixing bowl
- Deep frying pan or heavy-bottom pot
- Slotted spoon or spider strainer
- Paper towels or wire rack
- Thermometer (optional but helpful)
- Baking sheet (if baking instead of frying)
Ingredients
- 1 large butternut squash about 800g
- 2 cups vegetable oil for frying
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper optional
- 1/2 teaspoon smoked paprika optional for warmth
- 2 tablespoons grated Parmesan cheese optional but recommended
- Fresh thyme leaves optional garnish
Instructions
Step 1: Prepare the squash
- Peel the butternut squash carefully. Slice off the top and bottom, then cut it in half lengthwise. Scoop out the seeds. Using a mandoline, slice the squash into very thin rounds—almost translucent. This is the secret to that signature crisp texture in the North Italia Zucca Chips Recipe.
Step 2: Heat the oil
- In a deep pan, heat the vegetable oil to about 175°C (350°F). If you don’t have a thermometer, test with a slice—it should sizzle gently but not burn instantly.
Step 3: Fry in batches
- Carefully add a handful of squash slices into the oil. Do not overcrowd the pan. Fry for 2–3 minutes, flipping occasionally, until golden and crisp.
Step 4: Drain and season
- Remove the chips with a slotted spoon and place them on paper towels or a rack. While still warm, sprinkle with salt and any optional seasonings.
Step 5: Add finishing touches
- For that restaurant-style finish, dust lightly with Parmesan and fresh thyme. Serve immediately.