Fried Zucchini Chips

Why We Like This Recipe

• Our son loves it! Usually, especially with zucchini, kids are picky when it comes to vegetables. But they will love these breaded zucchini chips.
• These are nice and crispy.
• They are a fantastic healthy alternative to regular potato fries!
• They can be served as delicious game-day treats, a light appetizer, or a lunchtime snack.
• You can make a healthier version by baking them instead of frying them, like our baked zucchini sticks.

About The Ingredients

This is an incredibly easy and straightforward fried zucchini recipe. The breading is very simple and allows you to put your own twist on it.

Instead of cornmeal, you can definitely use all-purpose flour (or cake flour), although cornmeal does help make these fried zucchini chips much crispier. And if you love using cornmeal in your cooking, check out our pumpkin cornbread muffins, mashed potato pancake recipe and hot water Turkish cornbread too.

You can also add additional spices and flavorings to either the cornmeal or the breadcrumbs. Our personal favorites include paprika, oregano, garlic powder, and some chili powder for a spicier chip.

And, then of course we have a creamy fried zucchini dipping sauce that only consists of yogurt, salt, and garlic. Mix these together and you will have a tangy sauce that compliments the natural flavors of the zucchini perfectly!

How to Make

We make this fried zucchini with cornmeal to create extraordinarily crispy and all-around delicious chips. They have an incredibly simplistic flavor that pairs well with our yogurt dipping sauce and you can easily add tons of other flavors to make it your own.

Fist, prepare the zucchini chips. Slice the zucchini in thin circles about ½ inch (1cm) thick. Set them aside.

Next, place cornmeal into one bowl and combine the salt and breadcrumbs in another bowl. Beat the eggs together and add them into another separate bowl. Dip each slice in the cornmeal, then the beaten eggs, and lastly in the breadcrumb mixture.

Tips

• Do not make the zucchini slices thicker than ½ inch. The pieces are much too thick to become nice and crispy while also cooking all the way through.
• When crumbing any type of food, make sure that the entire piece is properly coated with cornmeal, egg, and breadcrumbs. If they aren’t you won’t have beautifully crispy chips.
• To make this recipe gluten-free, you can completely leave out the breadcrumbs. Simply dip each slice into cornmeal, the egg mixture, and then cornmeal again.
• You can season these zucchini chips by adding some additional spices to the cornmeal. Some of our favorite flavorings to use include paprika, oregano, and even finely grated cheese like parmesan!
• Rather coat all of the zucchini slices before you start frying them, especially when trying this recipe and technique for the first time. It can become a bit too much to keep track of when doing all of the steps at the same time.
• Always work in batches when cooking food. Do not overcrowd the pan as this will make some pieces cook better and crispier compared to others. Place the slices in a single layer. You can keep adding olive oil before frying the next batch.
• Add some salt to the zucchini chips as you place them on the paper towel while they are still hot. The salt adheres better and creates a much better savory snack.
• If you want, you can even serve these chips by sandwiching yogurt in between two of them.

FAQs

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