If you love snacks that are crunchy, flavorful, and a little indulgent, then this Crispy Fried Zucchini Chips with Garlic Aioli Recipe is about to become your new favorite. These golden zucchini crisps are everything a perfect appetizer should be—crispy on the outside, tender inside, and paired with a creamy garlic aioli that’s downright addictive.

A black cast iron skillet lined with brown parchment paper holds many golden brown, crispy fried zucchini slices, each about one layer thick with a crunchy textured coating and visible green zucchini skin around the edges. To the right side of the skillet, two lemon wedges and fresh green parsley sprigs rest next to a small glass bowl filled with creamy white dipping sauce. The skillet sits on a wooden surface replaced by a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Zucchini Chips with Garlic Aioli Recipe
Top Tip
How to Serve Crispy Fried Zucchini Chips with Garlic Aioli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Zucchini Chips with Garlic Aioli Recipe

Why You'll Love This Recipe

Whenever I make these crispy fried zucchini chips, they disappear almost immediately—who could resist? I love sharing this recipe because it’s straightforward, satisfying, and perfect for any occasion.

Crunchy Perfection: The panko crumbs fry up so crisp, creating a delightful contrast to tender zucchini.
Quick and Easy: You’ll have these ready in just 30 minutes, perfect for last-minute snacks or appetizers.
Flavor-Packed: The garlic aioli adds an irresistible creamy, tangy punch that complements the chips beautifully.
Versatile: Great for summer gatherings, casual get-togethers, or even as a fun veggie snack anytime.

Ingredients & Why They Work

Picking fresh, firm zucchini is key—they hold up well when frying and give that juicy bite inside. Using panko breadcrumbs instead of regular crumbs means you get an irresistibly crisp coating every time. And trust me on the garlic aioli; a little homemade sauce like this takes these chips to the next level.

Flat lay of two medium fresh zucchinis sliced into thick rounds, a small mound of pale all-purpose flour sprinkled with black pepper and sea salt on top, two whole uncracked brown eggs, a heaping pile of golden panko bread crumbs, a small white bowl filled with extra light olive oil, a small white bowl with creamy mayonnaise, a single peeled garlic clove, a small white bowl containing bright yellow lemon juice, a small white bowl of fine sea salt, and a small white bowl of freshly ground black pepper all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Look for medium to large, firm zucchinis with smooth skin for the best texture and flavor.
All-Purpose Flour: Used as the first coating to help the egg wash stick, seasoned with salt and pepper for flavor.
Fine Sea Salt: Enhances the natural flavor of zucchini and seasoning throughout the recipe.
Freshly Ground Black Pepper: Adds a mild heat and depth to the breading and sauce.
Eggs: The egg wash binds the flour-coated zucchini to the crunchy panko coating.
Panko Bread Crumbs: Creates that signature crispy exterior that regular breadcrumbs just can’t match.
Extra Light Olive Oil: Ideal for frying due to its high smoke point and neutral flavor.
Mayonnaise: The base of our creamy garlic aioli.
Garlic: Freshly pressed for the bold, aromatic kick that defines the aioli.
Lemon Juice: Adds a bright, fresh tang that balances the richness of the mayo and fried zucchini.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Fried Zucchini Chips with Garlic Aioli Recipe is how easily you can customize it to fit your taste or dietary needs. Whether you’re craving an extra crunch or want to lighten it up, the possibilities are endless and delicious!

Variation: For a gluten-free twist, swap out the regular all-purpose flour for almond flour and use gluten-free panko breadcrumbs. I tried this for a friend recently, and the texture was just as satisfyingly crispy—plus, everyone loved that subtle nutty flavor.
Lower-fat option: Instead of frying, try baking or air-frying the zucchini crisps. This cuts down on oil but still keeps them delightfully crispy when you keep an eye on your cook time and temperature.
Seasoning boost: Add a pinch of smoked paprika or cayenne pepper to the flour mixture for a smoky or spicy kick. It transforms these from simple to simply addictive!
Herbaceous aioli: Mix fresh chopped herbs like parsley or basil into your garlic aioli sauce for an extra layer of bright flavor that pairs beautifully with the zucchini.

Step-by-Step: How I Make Crispy Fried Zucchini Chips with Garlic Aioli Recipe

A white plate holds a circle of small, golden brown fried pickle slices with a crunchy texture topped with tiny salt crystals. In the middle of the plate, there is a small metal cup filled with creamy white dipping sauce sprinkled with black pepper. Behind the cup, three thin, bright yellow lemon slices rest against the plate. A woman's hand is seen dipping one of the fried pickle slices halfway into the sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Dredging Stations Like a Pro

Start by setting up three separate bowls—this assembly line method makes coating your zucchini slices a breeze! In the first bowl, mix the ½ cup of all-purpose flour with 1 teaspoon of fine sea salt and ¼ teaspoon of freshly ground black pepper. In the second, beat your two eggs until smooth. Finally, pour 1 ½ cups of Panko breadcrumbs into the third. This organization helps keep your hands clean and prevents clumps, ensuring every zucchini chip gets the perfect crispy coating.

Step 2: The Perfect Zucchini Dredge

Take each zucchini round and fully coat it in the seasoned flour mixture. Tap off any excess flour so it doesn’t clump up in the egg wash. Then, dip the floured slice into your beaten eggs, turning to coat evenly. Let the excess egg drip back into the bowl to avoid sogginess in your breadcrumb layer.

Step 3: Coat Every Nook with Panko Crunch

Roll the egg-coated zucchini slice in the Panko breadcrumbs, making sure every side is thoroughly covered. I like to use my hands to gently press the crumbs on top — it really helps build that satisfying crust. Place your coated zucchini on a platter and repeat for all slices. Having them ready together means a smooth frying process without waiting.

Step 4: Heat the Oil Just Right

Heat a large, non-stick skillet over medium heat and pour in extra light olive oil to about ¼ inch deep. Wait for the oil to reach 350˚F — you can check this with a kitchen thermometer or by dropping a breadcrumb in. If it sizzles immediately, you’re good to go. This step is crucial to get that golden-brown crisp without greasy sogginess.

Step 5: Frying to Golden Perfection

Place the coated zucchini rounds in the hot oil in a single layer — avoid overcrowding to keep the temperature steady. Fry each side for about 3 minutes, or until a beautiful golden brown crust forms. If you notice them browning too fast, lower the heat slightly. Use a slotted spatula to transfer them to a wire rack set over paper towels; this keeps the crisps from sitting in excess oil and getting soggy.

Step 6: Whip Up the Creamy Garlic Aioli

While your zucchini crisps are frying, mix together ⅓ cup mayonnaise, 1 pressed or grated medium garlic clove, ½ tablespoon lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper in a small bowl. Stir until smooth and serve alongside your warm zucchini chips for dipping. This aioli adds that luscious, garlicky punch that takes every bite up a notch.

Top Tip

Getting those zucchini chips perfectly crispy without being greasy can be a bit tricky, but these tips will make your Crispy Fried Zucchini Chips with Garlic Aioli Recipe turn out beautifully every time.

Maintain Oil Temperature: I always use a thermometer to keep the oil at a steady 350˚F. If it’s too low, the chips soak up oil and get soggy; too hot, they brown too fast and risk burning.
Use Panko Breadcrumbs: Through trial and error, I found panko gives the crispiest, crunchiest coating compared to regular breadcrumbs, which can get a bit dense.
Pat Dry Zucchini Slices: Before dredging, I make sure to pat the zucchini rounds dry with paper towels to prevent excess moisture, which otherwise keeps the coating from getting crispy.
Don’t Overcrowd the Pan: Overcrowding lowers the oil temperature quickly, resulting in limp, greasy chips. Fry in batches, and you’ll get a perfect golden crust every time.

How to Serve Crispy Fried Zucchini Chips with Garlic Aioli Recipe

The image shows four steps of making fried zucchini slices on a white marbled surface. Top left shows a zucchini sliced into thick green rounds next to a knife with a black handle. Top right has three white bowls: the first filled with flour holding one zucchini slice in the middle, the second with a yellow beaten egg mixture with a spoon inside and a zucchini slice coated in it, and the third with breadcrumbs coating a zucchini slice in the center. Bottom left shows zucchini slices breaded and frying in hot oil in a black pan. Bottom right shows the same slices after frying with a golden brown crust on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These golden zucchini chips pair beautifully with fresh garnishes. Sprinkle chopped fresh parsley or chives on top for a pop of color and a fresh, herbaceous note. A light dusting of grated Parmesan or a pinch of smoked paprika can add another delicious layer of flavor. Serve with lemon wedges for guests to squeeze over the chips, adding a bright, zesty finish.

Side Dishes

Since this dish makes a great appetizer or snack, pair it with light, complementary sides like a crisp mixed green salad with a tangy vinaigrette, grilled corn on the cob, or a chilled tomato and cucumber salad. These sides balance the richness of the fried zucchini and creamy aioli perfectly.

Make Ahead and Storage

Storing Leftovers

You can store leftover zucchini chips in an airtight container lined with paper towels to absorb any moisture. Keep them in the refrigerator for up to 2 days, but keep in mind they taste best fresh and crispy.

Freezing

If you'd like to freeze the zucchini crisps, lay them out in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. They freeze well for up to 1 month but reheat quickly, so enjoy soon for the best texture.

Reheating

To bring back their crispiness, reheat zucchini chips in a preheated oven at 375˚F for about 8-10 minutes or until heated through and crunchy. Avoid the microwave as it makes them soggy. Serve warm with fresh garlic aioli for that perfect bite.

Frequently Asked Questions:

Can I use zucchini of any size for this recipe?

Yes! Medium to large zucchinis work best because they allow you to slice thick rounds about ½ inch thick, which fry up nicely without sogginess.

Is it possible to bake these instead of frying?

Absolutely. You can bake or air fry the zucchini crisps for a lower-fat option, though they won’t be quite as crispy as pan-fried. The flavor will still be delicious!

How long can I store the garlic aioli?

The garlic aioli can be made ahead of time and stored in the refrigerator for up to 24 hours. Stir before serving for best flavor.

What type of oil is best for frying the zucchini chips?

Extra light olive oil works great due to its higher smoke point, but you can also use vegetable or canola oil as alternatives for frying.

Final Thoughts

Making Crispy Fried Zucchini Chips with Garlic Aioli Recipe is one of those simple pleasures that never fails to please. The golden crunch of the zucchini paired with the creamy, garlicky aioli creates an irresistible combo you'll want to make again and again. Whether it’s a lazy weekend treat or a party appetizer, these crisps bring comfort and delight with every bite. Happy cooking, and enjoy every crispy, garlicky moment!