Name: Fried Zucchini Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchini, thinly sliced (about 1/8 inch thick); 1/2 cup all-purpose flour or breadcrumbs; 2 eggs or 1/2 cup plant-based milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); Oil for frying (vegetable, canola, or avocado); Optional: 2 tablespoons grated parmesan, 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika

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Fried Zucchini Chips are a crispy, golden snack that turns simple zucchini slices into a savory, addictive treat. These thin rounds are lightly battered or breaded, then fried to perfection for a crunch on the outside with a tender bite inside. I love serving them hot with a dipping sauce or just enjoying them on their own right off the paper towel.

Why You’ll Love This Recipe

I love this recipe because it transforms humble zucchini into something truly irresistible. The chips are crispy without being too greasy, and they’re super easy to make in small or large batches. Whether I’m using them as a side, a snack, or an appetizer, they’re always a hit. I also appreciate that I can season or coat them any way I like—from simple salt and pepper to a parmesan crust or spicy seasoning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (thinly sliced)
All-purpose flour (or breadcrumbs)
Eggs or plant-based milk (for the coating)
Salt
Black pepper
Garlic powder (optional)
Oil for frying (vegetable, canola, or avocado oil)
Optional: grated parmesan, Italian seasoning, or paprika

Directions

I begin by slicing the zucchini into thin, even rounds—about ⅛ inch thick works best for crispiness.
I pat the slices dry with paper towels to remove excess moisture. This helps them fry up nice and crisp.
In a small bowl, I whisk the eggs or plant-based milk. In another bowl, I mix the flour or breadcrumbs with salt, pepper, and any optional seasonings.
I dip each zucchini slice into the egg (or milk), then into the flour mixture to coat evenly.
I heat oil in a deep skillet or saucepan over medium-high heat. Once it reaches about 350°F (175°C), I gently add the zucchini slices in batches.
I fry them for 2–3 minutes per side until golden brown and crispy.
I use a slotted spoon to transfer them to a plate lined with paper towels to drain.
I sprinkle with extra salt while they’re still hot and serve them right away for maximum crunch.

Servings and timing

This recipe makes about 4 servings as a side or snack. Prep takes around 10–15 minutes, and frying takes another 10–15 minutes depending on batch size. From start to finish, I usually have them ready in about 30 minutes.

Variations

I sometimes use panko breadcrumbs for an extra-crispy texture or toss in grated parmesan for a cheesy crust. For a gluten-free version, I swap the flour for rice flour or use gluten-free breadcrumbs. I’ve also made spicy versions by adding chili powder or cayenne to the coating. If I’m feeling fancy, I serve them with a side of marinara, ranch, or garlic aioli for dipping.

Storage/reheating

These are best eaten fresh, but if I have leftovers, I store them in the fridge for up to 2 days in a paper towel-lined container to absorb moisture. To reheat and bring back some crisp, I use an air fryer or pop them in a hot oven (400°F/200°C) for 5–7 minutes. I avoid the microwave since it makes them soggy. Fried Zucchini Chips

FAQs

How do I get the zucchini chips crispy?

I slice them thinly, pat them dry, and make sure the oil is hot enough before frying. Overcrowding the pan can also make them soggy, so I fry in small batches.

Can I bake or air fry instead of deep frying?

Yes, I’ve baked them at 425°F (220°C) on a parchment-lined tray with a little oil spray for 20–25 minutes, flipping halfway. The air fryer also works great at 375°F (190°C) for 10–12 minutes.

What type of zucchini is best for this recipe?

I use firm, medium-sized zucchini. Larger ones can be watery and have more seeds, which affects texture.

Do I need to peel the zucchini?

No, I leave the skin on. It adds texture and color, and it crisps up nicely when fried.

Can I make these vegan?

Yes, I substitute the egg with plant-based milk or a simple flour-and-water slurry to help the coating stick.

Conclusion

Fried Zucchini Chips are a quick, easy, and delicious way to enjoy summer’s favorite squash. I love their crispy bite, customizable flavor, and how they pair with just about any dip or meal. Whether I’m serving them as an appetizer, a party snack, or just a way to use up extra zucchini, they always disappear fast.