Zucchini and Eggplant chips

Zucchini and Eggplant chips


  • 3 quart vegetable
  • 1 medium zucchini, sliced into thin chips
  • 1 medium eggplant, sliced into thin chips
  • 2 qt. All-purpose flour for coating
  • 1 tablespoons paprika
  • 1 tablespoons Dried Greek oregano
  • 1/2 tablespoons Sea Salt
  • 1 oz. fresh chop parsley
  • 1 slice Graviera cheese cut into 1/2 inch square pieces


Heat the vegetable oil to 400 degrees Fahrenheit in a deep pot over medium-high heat. Soak the chips in warm water for several minutes. Drain and dust the wet chips in flour: Pick up four dusted chips, dip them in warm water again, and then place them in the hot oil. Repeat for all the chips.

Mix the chips in the oil after 2 minutes of cooking. When they turn golden brown, remove with a spider. Sprinkle with dried oregano and sea salt and paprika.

Heat some more oil in a frying pan. Soak the graviera cheese in warm water, dust with flower, then dip in water again and fry the cheese in the hot pan and turn once until crispy and golden.

To serve, place the tzatziki in the center of a plate and surround the fried chips and cheese.

By Chef Raphael Abrahante