These Fried Zucchini Chips use a light cornstarch coating instead of batter or breadcrumbs, so they fry up thin, crisp, and light. Serve them hot with tzatziki for dipping. As written, the recipe is gluten-free, but check ingredient labels if you need to avoid cross-contact.
We make these every time the family is here. They disappear almost as fast as we can get them out of the pan, especially with tzatziki on the side. They were inspired by the thin fried zucchini we love ordering at Greek restaurants, and they have become one of those appetizers everyone expects when we get together.
If you're serving these for company, add them to a Greek appetizer board with tzatziki and spicy feta dip. The contrast between the hot, crisp zucchini and cool dips is the best part.
If you love crispy appetizers, you need to try my Italian calamari or my Fried Cauliflower With Sweet Chili Sauce.
How To Make Zucchini Chips
Zucchini holds a lot of water, and that moisture is the main thing working against crispness.
The photo above shows how much liquid can come out of a single zucchini. Salting and drying the slices before frying makes a noticeable difference.
Step 1: Slice the zucchini thinly
For chip-like results, aim for slices about ⅛ inch thick. A mandoline makes the thickness more consistent, but a sharp knife works too. Slightly thicker slices will stay softer in the center.
Step 2: Salt the slices
Sprinkle both sides with salt and let the slices rest for about 10 minutes. You should see moisture bead on the surface as the salt draws out water.
You don't need to be shy with the salt because most of it gets wiped away before frying. Ten minutes is usually enough for thin slices.
Step 3: Dry the zucchini very well
Use paper towels to wipe away the excess salt and blot both sides until the zucchini feels as dry as possible. This step matters more than it looks.
Step 4: Coat lightly with cornstarch
Coat each slice lightly with cornstarch and shake off the excess. The cornstarch helps create a crisp exterior without a heavy batter or breading.
Shallow Frying vs. Deep Frying
Shallow frying is all you need. Add about ½ inch of oil to a heavy skillet and heat it to roughly 350–365°F before the first batch goes in.
Fry in small batches so the oil temperature does not drop too much. Let the oil return to temperature between batches; cooler oil makes the zucchini absorb more oil and soften.
I also like to shallow fry my taquitos (which are the most amazing crispy rolled tacos ever!)
Flour vs. Cornstarch
I tested both flour and cornstarch and prefer cornstarch for this recipe because it gives the thin zucchini a lighter, crisper coating.
You only need a light coating; too much cornstarch can turn powdery instead of crisp.
You can coat the slices individually or toss a few at a time in a bag or bowl. Separate any slices that stick to one another so each piece gets an even coating.
Cornstarch is naturally gluten-free, which keeps the recipe gluten-free as written. If cross-contact is a concern, check the label on the cornstarch and other packaged ingredients you use.
How to Keep Zucchini Chips from Getting Soggy
Start by removing as much moisture as possible before frying. After frying, transfer the chips to a wire rack in a single layer so steam can escape instead of collecting underneath them.
They are best served right away. If you are cooking for a crowd, hold finished batches briefly on a wire rack in a low oven while you finish frying the rest.
The dipping sauce
The Greek restaurants that inspired this recipe serve thin fried zucchini with tzatziki, and that is still my favorite way to eat them.
Aioli or ranch also work well if you want a second dipping sauce.
If you serve these for a party, fry them as close to serving time as you can. Hold finished batches briefly on a wire rack in a 200°F oven. For leftovers, refrigerate and re-crisp them in the oven or air fryer rather than the microwave. A little grated Parmesan on top is also delicious.
Crispy Fried Zucchini Chips
Ingredients
Method
- Slice the zucchini or squash into rounds about ⅛ inch thick using a mandoline or sharp knife. Slightly thicker slices will stay softer in the center.
- Sprinkle both sides generously with salt and let the slices rest on paper towels for about 10 minutes so the salt can draw out moisture.
- Wipe away the excess salt, then blot both sides very dry with clean paper towels.
- Add about ½ inch of oil to a heavy skillet and heat to roughly 350–365°F. Lightly coat the zucchini slices in cornstarch and shake off the excess.
- Fry in small batches without crowding the pan until golden and crisp, usually about 1–2 minutes per side depending on thickness. Let the oil return to temperature between batches.
- Transfer to a wire rack in a single layer. Taste one while hot and add a little salt only if needed. Serve immediately with tzatziki sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Other Greek Appetizers You Might Like
Greek Lamb Meatballs Appetizer
Greek Feta Cheese Fries (w/ Yogurt Sauce)
Easy Spanakopita Triangles (Mini Greek Spinach Pies)
Tried the recipe? I'd love to hear your thoughts below!