Crispy Fried Garlic Zucchini Chips

Origin and Cultural Significance

Crispy Fried Garlic Zucchini Chips bring a healthier twist to traditional fried snacks, emerging from Mediterranean and American farm-to-table influences. Zucchini, abundant in summer gardens, became a go-to vegetable for creative frying methods in both rural kitchens and modern cafes. As plant-forward eating gained popularity, these chips found a home in menus celebrating seasonal produce and comfort food fusion. They reflect a balance between indulgence and simplicity, turning a humble vegetable into a crave-worthy snack.

Unique Ingredients and Flavors

Thinly sliced zucchini is coated in a light garlic-seasoned breadcrumb mixture that crisps up perfectly when fried. A dash of Parmesan adds a nutty depth, while garlic powder and Italian herbs bring bold, savory notes. The texture is key — crispy on the outside, tender in the center, with a flavor that’s both rich and refreshing. These chips pair beautifully with creamy dips like aioli or marinara for an elevated snack or side.

Prep Time 14 mins

Cook Time 25 mins

Rest Time 6 mins

Total Time 45 mins

Cooking Method: Deep Frying

Cuisine: Fusion

Courses: Appetizer

Difficulty: Intermediate

Cooking Temp: 361 F C

Servings: 5

Calories: 318 kcal

Best Season: Summer

Dietary: None

Description

Crispy Fried Garlic Zucchini Chips is a delicious and indulgent dish, perfect for anyone craving bold flavors and crispy textures. Made using traditional techniques, it's a go-to for fried food lovers. Ideal for casual dinners or fun weekends.

Ingredients

2 medium zucchinis, thinly sliced
1 cup panko breadcrumbs
¼ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp dried Italian herbs
½ tsp salt
¼ tsp black pepper
½ cup all-purpose flour
2 eggs beaten
1 tbsp olive oil (optional, for extra crispness in coating)
Vegetable oil, for frying (about 2 cups)

Instructions

1. Prep the Zucchini

1
Wash and dry 2 medium zucchinis. Slice into thin rounds, about ⅛ inch thick. Lay slices on paper towels, sprinkle lightly with salt, and let rest for 10 minutes to draw out moisture. Pat dry thoroughly.

2. Prepare the Breading Station

2
Set up three bowls: one with ½ cup all-purpose flour, one with 2 beaten eggs, and one with a mixture of 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 tsp garlic powder, ½ tsp Italian herbs, ½ tsp salt, and ¼ tsp black pepper. You may add 1 tbsp olive oil to the breadcrumb mix for added crispiness.

3. Bread the Zucchini Chips

3
Dredge each zucchini slice in flour, shaking off the excess. Dip in beaten egg, then press into the seasoned breadcrumb mixture until well coated. Set the breaded slices aside on a plate or wire rack.

4. Heat the Oil

4
In a deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F (175°C) over medium-high heat.

5. Fry the Chips

5
Fry zucchini chips in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on a paper towel-lined plate.

6. Serve and Enjoy

6
Serve hot with your favorite dipping sauce such as garlic aioli, ranch, or marinara. Optionally, garnish with more Parmesan or fresh herbs.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 318 kcalkcal