From Garden Abundance to Crispy Perfection: Unveiling the Secrets of Simple Fried Zucchini Chips

Summer brings long, slow days, dinners outdoors, and if you’ve got a garden or a neighbor with one a serious flood of zucchini. This veggie grows like it’s got something to prove. One day, it’s a cute little squash. The next, it’s a green baseball bat.

But instead of fretting about what to do with all that zucchini, do this: golden, crispy pan-fried zucchini chips. Lightly breaded, sizzling in the skillet, and generously sprinkled with a little salt they’re one of the easiest and most rewarding things you can make with the summer crop.

These chips are a really clever application of squash, for certain. They’re more to many of us, though. They’re slightly retro. I can still see my mother hovering over the stove on sweltering summer afternoons, frying batch after batch until we’d devoured every single one of them. I fry them now for my own kids and they disappear in much the same manner.

Why Fried Zucchini Chips Are So Good

Zucchini Chips with Parmesan

This is a very common chip in Greek restaurants, sans Parmesan. These are super crispy and hold up pretty well. I find them to be a nice alternative to potato chips.

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Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 599 kcal

Equipment

• 2 Sheet Tray One for salting/drying, one for draining fried chips.
• 1 Large Mixing Bowl For coating zucchini with cornstarch.
• 1 Heavy-Bottomed Enameled Cast-Iron Pan Ideal for deep frying due to even heat retention.
• 1 Deep-Fry Thermometer Crucial for maintaining precise oil temperature.
• 1 Spider Skimmer or Tongs For safe handling and removal of chips from hot oil.

Ingredients

  

Main

• 1 1/2 pounds zucchini about 2 large, sliced into 1/8-inch-thick discs
• Kosher salt
• 1/2 cup cornstarch
• 4 cups neutral oil
• 1 chunk fresh Parmesan for grating

Instructions

 

• Lay out the zucchini slices on a paper towel-lined sheet tray and sprinkle with salt. Let stand for 15 minutes to draw out some of the moisture.
• Cover the zucchini slices with paper towels and press the remaining moisture out. Add the zucchini to a large mixing bowl with the cornstarch and toss to coat the chips evenly.
• Set up a grill for medium-high heat by building the coals evenly on the bottom. Add the oil to a heavy-bottomed enameled cast-iron pan and place on the grill. Allow the oil to reach a temperature of 350 to 360 degrees F. Frying in batches, drop a handful of chips into the oil and fry until light golden brown and crisp, 2 to 3 minutes. Remove to a paper towel-lined sheet tray.
• When all of the chips are fried, pile them on a platter and grate the Parmesan over the top before serving.

Notes

Achieving super crispy zucchini chips hinges on thorough moisture removal. Do not skip or rush the salting and pressing steps; excess water is the enemy of crispness. Maintaining the oil temperature between 350-360°F (175-182°C) is paramount; too low and chips absorb oil and become greasy, too high and they burn before crisping. Fry in small batches to prevent the oil temperature from dropping drastically, ensuring consistent crispness. While a grill provides unique heat, a stovetop with a heavy-bottomed pot and careful temperature control works equally well. For best flavor, always grate fresh Parmesan just before serving.

Zucchini is bland on its own flavorless, easy to chew. Dust with some flour and breadcrumbs, pan-fry with hot oil, and the story is different. The outside is crisply crunchy, the inside still soft. A simple trick, but it’s the contrast that makes each bite all the better.

These chips are whatever you desire them to be: an appetizer, a snack, a side dish, or a sneaky means of turning picky eaters into veggie lovers. You can even switch up the flavor profile with new seasonings, dips, or breadcrumb choices. It’s fun, versatile, and fast.

Select the Right Zucchini

Zucchini Parmesan Crisps

These Zucchini Parmesan Crisps are a simple yet satisfying appetizer or snack. Thinly sliced zucchini rounds are lightly coated in olive oil, then generously breaded with a savory mixture of Parmesan cheese, breadcrumbs, and seasonings. Baked until golden and crisp, they offer a delightful crunch and cheesy flavor, making them a healthy and easy-to-prepare alternative.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine Mediterranean

Servings 4 people

Calories 428.4 kcal

Equipment

• 1 Baking Sheet Large enough to arrange zucchini in a single layer
• 1 Medium Mixing Bowl For tossing zucchini with oil
• 1 Small Mixing Bowl For combining Parmesan mixture
• 1 Sharp Knife or Mandoline For uniform zucchini slices
• 1 Spatula For removing crisps from baking sheet

Ingredients

  

Main

• Cooking spray
• 2 medium zucchini about 1 pound total
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan 3/4-ounce
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Instructions

 

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Notes

For optimal crispiness, ensure zucchini rounds are uniformly sliced to 1/4-inch thickness, ideally using a mandoline if available, and pat them dry before tossing with oil to remove excess moisture. Avoid overcrowding the baking sheet; if necessary, use two sheets or bake in batches to allow for proper air circulation and browning. For an elevated flavor, consider adding a pinch of dried oregano or garlic powder to the Parmesan coating mixture. Serve immediately, as the crisps lose their texture over time.

For dry chips and not soggy ones, a size issue exists. Use small to medium zucchini, less in texture and with less large seeds. The larger ones have more water content and will be soggy when cooked.

Slice in ¼-inch to ½-inch width when cutting. Those that are thinly sliced cook faster and will become crispy on the outside but soft inside.

Moisture Is the Bane of Crunch

Fried Zucchini

This recipe guides you through making crispy fried zucchini sticks, coated in a savory Parmesan and panko breading. Deep-fried to a golden perfection, these zucchini sticks are a delightful appetizer or side dish, perfect for satisfying cravings for something crunchy and flavorful. Quick to prepare, they are best enjoyed fresh.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1259.7 kcal

Equipment

• 1 Large Heavy-Bottomed Pot or Frying Pan Essential for safe and even deep-frying.
• 1 Deep-Fry Thermometer Crucial for accurately monitoring oil temperature to ensure crispness and prevent oil absorption.
• 2 Medium Bowls For setting up the breading station (egg wash and panko mixture).
• 1 Slotted Spoon or Spider For safely adding and removing zucchini from hot oil.
• 1 Baking Sheet with Paper Towels For draining excess oil from fried zucchini.

Ingredients

  

Main

• Olive oil for frying
• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko Japanese breadcrumbs
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini cut into 3-inch long by 1/2-inch wide strips

Instructions

 

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
• When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
• Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Notes

Oil temperature is paramount for perfect fried zucchini. Maintain 350°F (175°C) to ensure a crisp exterior and prevent the zucchini from becoming greasy. Fry in small batches to avoid overcrowding the pan, which drastically lowers oil temperature and leads to soggy results. For enhanced flavor, consider adding a pinch of garlic powder or dried oregano to the panko mixture. Serve immediately, as fried foods lose their crispness quickly. A side of marinara sauce or a lemon-garlic aioli would complement this dish beautifully.

Here’s the grand secret to how you can make zucchini chips, not soggy chips: you have to remove excess moisture.

Zucchini is extremely water-y. Leave out this step, and your breading will come off or steam instead of crunch. Luckily, it’s easy to fix  and is the make-or-break point in your finished product.

The moisture-drawing method:

• Cut your zucchini.
• Lay them out in a single layer on paper towels or a clean kitchen towel.
• Sprinkle generously with coarse salt.
• Let them sit for 15 to 20 minutes. You’ll see water start to bead on the surface.
• Pat them dry with more towels or gently press to draw out even more liquid.

For very dry chips (i.e., super-crispy chips), some chefs place another towel and a baking sheet or cutting board on top and slowly press as they rest.

What You’ll Need

You only require a short list of ingredients to make this recipe, and chances are most of them you already have in your kitchen:

• Fresh zucchini (small or medium)
• All-purpose flour – for that initial coat
• One large egg, beaten – to help the coating stick
• Breadcrumbs – any variety: seasoned, plain, panko, or even crushed crackers
• Salt and pepper
• Neutral oil – like canola, vegetable, grapeseed, or avocado

Optional mix-ins:

• Grated Parmesan (for salty flavor and added crunch)
• Garlic powder, dried herbs, cayenne, or Italian seasoning
• Panko for added crunch, or crushed saltines for a lighter, crackly coating
• Set Up a Breading Station

A three-bowl breading station keeps life neater and tidier:

Bowl 1: Flour + a pinch of salt, pepper, and any dry spice.

Bowl 2: Beaten egg – this makes the crumbs stick.

Bowl 3: Breadcrumbs – plain, seasoned, or spiced with herbs or cheese.

Dip the slice of zucchini into the flour, the egg, then press onto the breadcrumbs. Double dipping (egg → crumbs → egg → crumbs) will give your crust crunch.

To avoid sticky fingers, keep one hand for dry ingredients and one for wet ingredients, or experiment with using tongs.

Time to Fry

• You don’t have to use a deep fryer. A regular skillet is okay.
• Fill a wide, heavy pan with about ¼ inch of oil. Cast iron retains heat well, but any solid pan will do.
• Heat over medium-high until the oil shimmers. If you’ve got a thermometer, aim for 350°F.
• Add your zucchini in a single layer. Don’t overcrowd the pan it lowers the oil temperature and makes everything soggy.
• Fry for about 2 minutes on each side, or until crispy and golden.
• Slide them out to a paper towel-lined plate with tongs to drain.
• Salt them as soon as they come out of the oil.

Common Mistakes (and How to Avoid Them)

If your zucchini chips were soggy or greasy, this is probably what went wrong:

• Didn’t salt and dry the zucchini enough – moisture ruins breading
• Oil wasn’t hot enough – lukewarm oil = sad, oily chips
•  Overcrowded pan – too many slices at once cools the oil

Fix these, and you’re golden (literally).

Delicious Dipping Sauces

These chips are great on their own, but even better dipped. Try one of these:

• Ranch – refreshing, cool, and classic
• Garlic aioli – rich and full-flavored
• Marinara – adds Italian appetizer flair
• Tzatziki – creamy, tangy, and refreshing

They’re also great with grilled steak, fresh tomatoes, or thrown on a veggie platter.

Chicken and Zucchini with Garlicky Tomato Sauce and Polenta

This recipe features pan-seared chicken and tender zucchini in a rich, garlicky tomato sauce, served over creamy, cheesy instant polenta. It's a flavorful and satisfying meal that combines lean protein and vegetables with a comforting base.

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Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1683 kcal

Equipment

• 1 Medium Saucepan For cooking polenta
• 1 Large Skillet For chicken, zucchini, and sauce
• 1 Whisk For polenta
• 1 Cutting Board
• 1 Chef's knife

Ingredients

  

Main

• For the Polenta
• 2 cups water
• 1/2 cup instant polenta pre-cooked cornmeal
• 1/3 cup shredded provolone or mozzarella cheese
• sea salt
• For the Sauce Chicken, and Zucchini
• 4 garlic cloves smashed and peeled
• 1/2 tsp sea salt plus more, as desired
• 1/4 tsp red pepper flakes
• 5 tbsp olive oil divided
• 3 tbsp tomato paste
• 3/4 cup vegetable broth
• flour for dredging
• 1/2 tsp paprika
• freshly ground black pepper
• 2 boneless skinless chicken breast halves, each cut lengthwise into 4 strips (about 1 1/4 lbs total)
• 2 medium zucchini cut into 1/4-inch rounds

Instructions

 

• In a medium saucepan, bring 2 cups of water to a boil over high heat. Reduce heat to low, gradually whisk in the instant polenta, stirring constantly to prevent lumps. Cook for 1-2 minutes until thickened.
• Stir in 1/3 cup shredded provolone or mozzarella cheese and season with sea salt to taste. Cover and keep warm off the heat.
• While polenta cooks, combine flour, 1/2 tsp paprika, and freshly ground black pepper in a shallow dish. Dredge the chicken strips evenly in the flour mixture, shaking off excess.
• Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer, without overcrowding, and cook for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside.
• Add remaining 3 tbsp olive oil to the same skillet. Add smashed garlic cloves and red pepper flakes, cooking for 1 minute until fragrant.
• Stir in 3 tbsp tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
• Pour in 3/4 cup vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
• Add the sliced zucchini rounds to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the zucchini is tender-crisp.
• Return the cooked chicken strips to the skillet with the sauce and zucchini. Stir to coat and heat through for 1-2 minutes. Taste and adjust seasoning with additional sea salt and black pepper as needed.
• Ladle the warm polenta onto individual serving plates and top generously with the chicken, zucchini, and garlicky tomato sauce.

Notes

For the polenta, ensure you whisk constantly when adding the instant polenta to prevent lumps. The consistency should be creamy but firm enough to hold its shape; adjust with more water or broth if it becomes too thick. When browning the chicken, avoid overcrowding the skillet to ensure a good sear rather than steaming. Cook the zucchini just until tender-crisp to retain its texture. Building the sauce by blooming the tomato paste and garlic before adding broth will deepen the flavors. Consider finishing with fresh basil or parsley for aromatic brightness, and a drizzle of good quality extra virgin olive oil before serving to enhance the overall richness.

You can modify this recipe in so many ways:

• Sprinkle Parmesan over your breadcrumbs for a cheesy crust.
• Crush saltines or cornflakes for an extra crunch.

Want gluten-free? Just leave out the flour and breadcrumbs and sprinkle slices with cornstarch. It gives you a light, fluffy crunch.

Can You Air Fry Them?

Yes! If you want the light version, the air fryer is a handy backup. Just bread your zucchini as you normally would, then lightly spritz the two sides with nonstick spray.

Air fry for 10–13 minutes at 370°F, halfway through flipping. The chips will be just a bit drier, but no less tasty.

Leftovers: Storage and Reheating

Let’s be real leftovers just don’t happen. But just in case you find yourself with leftovers:

• Refrigerate them in a lined, covered container.
• They’ll keep for 3 days max in the fridge.
• Don’t nuke (it destroys the crunch). Reheat at 350°F for about 5–7 minutes on a wire rack or baking sheet.
• They’ll recover their crisp.

A Seasonal Snack Worth Repeating

Fried zucchini chips are just one of those recipes that look so impossibly simple once you have it memorized. You start with some basic ingredients, make a couple of clever maneuvers (basically: dry your zucchini and don’t hold back on hot oil), and end up with something crispy, flavorful, and utterly habit-forming.

They’re a summer staple in my home, and once you’ve cooked them, they may very well become one in yours, too.

So next time you’re on the fence about what to make with that intimidating mountain of zucchini, don’t wait. Chop it up, salt it, flash-fry it and enjoy.