North Italia Zucca Chips Recipe
- Prep 15 min
- Cook 15 min
- Total 30 min
- Serves 6
- Level Easy
About North Italia’s Zucca Chips
Zucca is the Italian word for squash, and at North Italia it has become the name of a signature starter: thin slices of zucchini turned into crisp, salty chips. Critics and diners often describe them as addictive and unusually light, and they are a regular pick at happy hour. They have been a star of the menu for years.
This recipe is a home version inspired by the restaurant dish, not the restaurant’s own recipe, which isn’t public. The restaurant’s chips are fried, and this version follows the same idea with a simple milk soak, a flour and cornstarch coating, and a finish of Parmesan and lemon. Cornstarch is what keeps the coating light instead of heavy.
If you like Italian restaurant favorites made at home, try our other North Italia recipes, like Bolognese and Strozzapreti. You can also browse all recipes, catch up on our news, or read stories from the kitchen.
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North Italia Zucca Chips Recipe
Ingredients
Zucca Chips
To Finish
Lemon Aioli
Kitchen Tools Needed
- Mandoline or sharp knife
- Heavy pot or deep skillet
- Kitchen thermometer
- Wire rack and sheet pan
- Slotted spoon or spider
- Shallow dish and mixing bowls
New to frying? Our kitchen guides cover the tools that make it easier.
Instructions
- Make the lemon aioli. In a small bowl, whisk the mayonnaise, grated garlic, lemon juice, lemon zest, olive oil, and a pinch of salt. Cover and refrigerate while you make the chips.
- Slice the zucchini thin. Trim the zucchini and slice into very thin rounds, about ⅛ inch thick. A mandoline gives the most even slices, and even slices fry at the same speed.
- Soak in milk. Place the slices in a bowl and pour the milk over them. Let them sit for 5 minutes. The milk helps the coating cling and keeps the chips tender inside.
- Season the flour. In a wide shallow dish, whisk the flour, cornstarch, fine salt, garlic powder, and black pepper.
- Heat the oil. Pour the oil into a heavy pot or deep skillet so it is about 2 inches deep. Heat to 350°F (175°C). Line a sheet pan with a wire rack.
- Dredge. Lift a handful of zucchini from the milk, let the excess drip off, and toss in the flour mixture until lightly coated. Shake off the extra flour. Dredge in small batches so the slices stay separate.
- Fry in batches. Fry the slices in small batches for 2 to 3 minutes, turning once, until pale golden and crisp. Do not crowd the pot. Transfer to the wire rack.
- Toss and serve. While still hot, toss the chips with the Parmesan, parsley, lemon zest, and a pinch of flaky salt. Serve right away with the lemon aioli.
Fry safely: use a heavy, deep pot, never fill it more than halfway with oil, and keep a lid nearby. Do not leave hot oil unattended.
Nutrition Facts
| Calories | 260 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sodium | 520 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Zucchini
Naturally Low in Calories
Zucchini is mostly water and is low in calories, so it makes a lighter base for a snack than potatoes.
Vitamin C
Zucchini provides vitamin C, an antioxidant that supports the immune system.
Potassium
It is a source of potassium, which supports normal muscle and nerve function.
Calcium and Protein
Parmesan adds a little calcium and protein for flavor and satisfaction.
What to Avoid
Preparation Mistakes
- Don’t slice too thick. Slices over 1/4 inch stay soft in the center and won’t crisp.
- Don’t crowd the pot. Too many slices at once lower the oil temperature and make the chips greasy.
- Don’t let the oil run too cool or too hot. Aim for 350°F; cooler oil is greasy and hotter oil burns the coating.
- Don’t skip the wire rack. Paper towels trap steam and soften the chips.
Storage Mistakes
- Don’t store them in a sealed container while warm. Steam makes them soggy.
- Don’t freeze fried chips. They lose their crunch. Freeze nothing here; cook fresh instead.
Dietary Considerations
- Contains Gluten (flour)
- Contains Dairy (milk, Parmesan)
- Contains Egg (mayonnaise)
- Fried Food
Pro Tips for the Crispiest Zucca Chips
- Use a mandoline. Even, thin slices are the single biggest factor in crispness.
- Dry the surface slightly. After the milk soak, let excess milk drip off so the coating stays thin and light.
- Season while hot. Toss with Parmesan and salt the moment the chips come out so the seasoning sticks.
- Fry in small batches and keep the oil at 350°F with a thermometer.
- Serve immediately. These chips are at their best within minutes of frying.
More techniques like these are in our cooking tips. Looking for a morning idea? Chop any extra chips into scrambled eggs and see our breakfast recipes for more.
What to Serve With Zucca Chips
Beverages
- Prosecco
- Pinot Grigio
- Sparkling water with lemon
- Espresso Martini for after
Main Dishes
When to Serve
- Game day
- Happy hour at home
- Dinner party starter
- Movie night
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Zucchini | Yellow summer squash | Slice just as thin; flavor is slightly milder. |
| All-purpose flour | 1-to-1 gluten-free flour blend | Keep the cornstarch for crispness. |
| Whole milk | Buttermilk or plant milk | Buttermilk adds a slight tang. |
| Parmesan | Grana Padano or Pecorino Romano | Pecorino is saltier, so use less salt. |
| Mayonnaise (aioli) | Greek yogurt with olive oil | Lighter and tangier. |
| Frying | Oven or air fryer | See the FAQ for temperatures; the texture is crunchier and less airy. |
Storage & Reheating
Best Fresh
Zucca chips are best eaten within minutes of frying while hot and crisp.
Refrigerator
Cool completely on a rack, then store loosely covered up to 1 day. The aioli keeps in a sealed container for 3 to 4 days.
Reheating
Re-crisp on a wire rack in a 400°F oven for about 5 minutes, or use an air fryer. Avoid the microwave.
Prep ahead: slice the zucchini and make the aioli up to a day in advance. Dredge and fry just before serving.
Frequently Asked Questions
Yes. For a lighter version, toss the dredged slices with a little oil, arrange them in a single layer, and bake at 425°F for 10 to 15 minutes, flipping once, or air fry at 400°F for 6 to 8 minutes. They will be crunchy but less airy than the fried version served at the restaurant.
About 1/8 inch. Thinner slices turn light and crisp, while thick slices stay soft in the middle. A mandoline makes this easy and keeps the slices even.
The usual causes are oil that isn’t hot enough, crowding the pot, or letting the chips sit. Keep the oil at 350°F, fry in small batches, drain on a wire rack rather than paper towels, and serve right away.
They are best eaten within minutes of frying. You can slice the zucchini and make the aioli up to a day ahead. Dredge and fry just before serving. If needed, re-crisp leftovers on a rack in a 400°F oven for 5 minutes.
Lemon aioli is the classic partner here. Marinara, ranch, or a garlic yogurt dip also work well. A squeeze of fresh lemon over the hot chips brightens them.
Yes. Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour and keep the cornstarch. Check that your Parmesan and mayonnaise are gluten-free as well.
Reader Reviews
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