Go Back
pan fried zucchini chips in a stack with tzatzik sauce
AGT Editorial Team

Crispy Fried Zucchini Chips

5 from 1 vote
Thin zucchini slices are salted, dried, lightly coated with cornstarch, and shallow-fried until crisp. Serve them hot with tzatziki for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 40 Chips
Course: Appetizer
Calories: 23
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini or yellow squash I often use one green zucchini and one yellow squash.
  • 1 cup cornstarch For coating; you may not use all of it.
  • kosher salt For drawing out moisture and seasoning.
  • frying oil Canola, peanut, or vegetable oil.

Method
 

  1. 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.
  2. 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.
  3. Wipe away the excess salt, then blot both sides very dry with clean paper towels.
  4. 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.
  5. 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.
  6. 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.

Notes

Best served immediately. For a crowd, hold finished batches briefly on a wire rack in a 200°F oven while you finish frying. Refrigerate leftovers and re-crisp them in the oven or air fryer rather than the microwave.