Homemade Fried Zucchini Chips are a crunchy appetizer or snack everyone will enjoy. These chips use no batter, flour, or breading, so they’re naturally gluten free. Paired with a creamy tzatziki-style dip, they make a great starter to serve guests with a cold drink in hand.
If you’re entertaining, serve these chips with a flavorful dip — tzatziki is my favorite — and they’ll disappear fast. They pair well with other crunchy appetizers like fried cauliflower or crispy calamari if you want to build a platter.
How To Make Zucchini Chips
Zucchini contains a lot of water, and that moisture is the enemy of crispiness. To get perfectly crunchy chips you need to remove as much water as possible before frying.
Trick 1: Slice very thinly
Cut the zucchini into very thin slices so they cook quickly and become airy and crisp. A mandoline gives the most even results, but a sharp knife works if you’re careful.
Trick 2: Use salt to draw out moisture
Generously sprinkle salt on both sides of the slices and let them sit for about 10 minutes. You’ll see moisture bead on the surface as the salt pulls water out. The longer they sit, the more liquid you’ll remove.
Step 3: Wipe away the moisture
Use 1–2 thick paper towels to blot away the water and excess salt. A damp towel first helps remove salt, then a dry towel soaks up remaining moisture.
Step 4: Coat in cornstarch
Toss each slice in cornstarch to absorb any remaining moisture and promote extra crunch when frying. Cornstarch gives a light, crispy coating without gluten.
Shallow Frying vs. Deep Frying
Shallow frying is sufficient for these thin slices: roughly ½” of oil in the pan will crisp them nicely and uses far less oil than deep frying. Because the slices are so thin, deep frying isn’t necessary unless you prefer it.
Flour vs. Cornstarch
Cornstarch produces a lighter, crunchier finish than all-purpose flour. It’s my go-to for fried vegetables and it’s naturally gluten-free. You can coat slices individually or shake them in a bag, but separate any pieces that stick together before frying.
How to keep zucchini chips from getting soggy
Remove as much moisture as possible before frying. After cooking, place chips in a single layer on a wire rack or paper towels so steam can escape and they stay crisp. If needed, taste and season with a small pinch of salt while they’re still hot.
Dipping sauce
Tzatziki is an ideal match for these zucchini chips, offering cool creaminess and bright flavor. Other options include a garlic aioli, burger sauce, or ranch. For parties, you can fry chips ahead and keep them warm in a low oven, or sprinkle with grated Parmesan before serving for extra flavor.
Other Greek-style appetizers you might enjoy
Greek Lamb Meatballs Appetizer
Greek Feta Cheese Fries (with yogurt sauce)
Easy Spanakopita Triangles (mini spinach pies)
Baked Greek Shrimp Saganaki with Feta
Greek Spicy Feta Cheese Dip (Tirokafteri)
CRISPY Fried Zucchini Chips
Pin Recipe
Method
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Notes
Ingredients
- 2 Medium Zucchini or Summer Squash (use different colors if desired)
- 1 Cup Cornstarch
- Frying oil (canola, peanut, or vegetable)
Method
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Slice zucchini into very thin rounds (about 1/8″–1/4″) using a mandoline or sharp knife.
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Generously sprinkle salt on both sides and lay slices on paper towels for 10 minutes to draw out moisture.
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Wipe away excess salt with a damp paper towel, then blot both sides dry with a dry towel or paper towel.
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Dip slices in cornstarch, shaking off any excess, and fry a few at a time in oil until golden and crisp.
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Flip after a few minutes so both sides brown evenly. Remove to paper towels or a wire rack to drain. Season with a pinch of salt while still hot if needed.
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Serve warm with tzatziki or your favorite dip.
Nutrition
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