How To Make Crispy Zucchini Chips (Easy recipe)

How To Make Crispy Zucchini Chips (Easy recipe)

Dive into the art of frying zucchini chips to achieve that irresistible crunch. These crispy delights are the perfect balance of simplicity and flavor, ready to tantalize your taste buds. Start with fresh zucchini, slice them evenly, coat with flavorful breadcrumbs and fry them to golden perfection. 

A close up of crispy fried zucchini slices

I promise even those zucchini haters will come running!

Summer always promises an abundance of zucchini from my garden, along with fresh basil and sweet patio tomatoes.

There are so many creative ways to use up summer zucchini.

Garden zucchini can be savored in myriad ways: grilled, stuffed, spiralized into noodles, baked into bread, or simply enjoyed fresh in a summer salad.

Whip up your favorite zucchini bread or make a vegetarian zucchini lasagna.

For this recipe, zucchini makes the crispiest zucchini chips. 

What are zucchini chips?

Zucchini chips are a tasty and healthy snack made from thinly sliced zucchini that are either baked, fried or dehydrated until they become crispy. 

Slice them into rounds or cut them lengthwise to create Parmesan zucchini fries. 

Sliced zucchini on a cutting board alongside batter ingredients

What you’ll need

Frying zucchini chips is a quick and delicious way to enjoy this plentiful summer vegetable. Here’s what you’ll need to make this zucchini chips recipe.

Zucchini. Medium sized zucchini works well.

Salt. A sprinkle of sea salt or kosher salt will remove excess water and result in crispy zucchini chips.

Bread crumbs. I prefer a Panko version when making homemade zucchini chips.

Parmesan cheese. Freshly grated Parmesan cheese mixed with panko breadcrumbs adds salty crunch.

Egg. One large egg, beaten should be plenty.

Extra virgin olive oil. This light oil has a high fry temperature and will result in a delicious crispy coating when fried.

A sheet plan of breaded zucchini slices on a table

How to make easy zucchini chips

Place the zucchini slices in a single layer on paper towels, sprinkle with salt, and let them sit for about 10 minutes to remove excess moisture. Pat them dry.

Heat about 1/4 inch of oil in a frying pan over medium heat.

Dip the rounds into the beaten egg mixture and then coat them with the bread crumbs and Parmesan mixture.

Fry the breaded zucchini slices in batches, being careful not to overcrowd the pan. Cook until they are golden brown on both sides, which should take about 2-3 minutes per side.

Remove the zucchini chips from the oil and place them on a paper towel-lined plate to drain any excess oil. Season with additional salt.

Serve your fried zucchini chips hot, with your favorite dipping sauce like ranch dressing or marinara sauce.

Zucchini slices frying in a pan of hot oil

Tips for crispy zucchini rounds

To prevent zucchini chips from getting soggy, remove as much moisture as possible before cooking. 

After slicing the zucchini and salting them to draw out moisture, press them between layers of paper towels. 

This extra step will help to squeeze out more water, ensuring your zucchini chips turn out extra crispy when fried or baked. 

Also, make sure not to overcrowd the pan or baking sheet, as this can cause steam to build up and make the chips soggy. 

Add Italian seasoning, onion powder or garlic powder to the breadcrumb mixture for extra flavor.

Serving suggestions

Zucchini chips pair wonderfully with a variety of dishes. Here are some serving suggestions:

Dips: Serve them with your favorite dips like hummus, tzatziki, or a cilantro ranch dipping sauce for a delightful snack.

Salads: Complement them with a hearty salad like shrimp & peach salad or Italian Pasta Salad for a balanced meal.

Proteins: They go great alongside baked or grilled proteins such as chicken capresecast iron salmon, or roasted lamb chops.

A plate of crispy zucchini rounds on a plate with a side of marinara

More zucchini recipes

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A close up of crispy fried zucchini slices

How To Make Crispy Zucchini Chips (Easy recipe)

Ali Randall
Dive into the art of frying zucchini chips to achieve that irresistible crunch. These crispy delights are the perfect balance of simplicity and flavor, ready to tantalize your taste buds. Start with fresh zucchini, slice them evenly, coat with flavorful breadcrumbs and fry them to golden perfection. 

Ingredients
  

  • 1 medium zucchini, sliced into thin rounds
  • Kosher or sea salt
  • 1 egg, beaten
  • Panko breadcrumbs
  • Parmesan cheese, grated
  • 1/2 cup olive oil, (Extra virgin olive oil works well)

Instructions
 

  • Slice the zucchini with a sharp knife or mandoline slicer into 1/8th inch thin slices.
  • Layer the fresh zucchini slices on a baking sheet and sprinkle with salt and wait 10 minutes then pat dry with paper towels.
  • Add 1/4 cup of extra virgin olive oil in a large skillet and heat the oil on medium high heat. Add additional oil depending on the size of your pan.
  • Create an assembly area with the beaten egg in a small bowl, and a mixture of breadcrumbs and the Parmesan cheese in a shallow dish.
  • Dip the zucchini rounds into the egg mixture, then the panko coating and place the breaded zucchini gently into the hot oil.
  • Allow each round to fry and crisp to a golden brown before flipping over, about 2-3 cooking time per batch.
  • Remove the crispy chips to a platter.

Notes

To air fry:  Arrange the zucchini slices in the air fryer basket or trays. Air fry at 400°F for 15-20 minutes, checking at the 10-minute mark and frequently thereafter, removing any chips that are golden brown and crispy.
To bake in the oven: Bake at 425°F and make sure your oven is fully preheated before adding the zucchini. 
Single Layer: Whether air frying or baking, arrange the zucchini in a single layer without overlapping to ensure even cooking and crisping.
Flip Halfway: For even browning and crispiness, flip the zucchini chips halfway through the cooking process.
Don’t Overcrowd: Give the zucchini chips plenty of space on the tray or in the air fryer basket. Overcrowding can lead to steaming instead of crisping.

If you love this recipe, please leave a comment with a five-star rating. Be sure to follow HOME & PLATE on FACEBOOK | INSTAGRAM | PINTEREST for all the latest content, recipes and updates.



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