Name: Crispy Fried Zucchini Chips with Garlic Aioli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 lbs zucchini (2 medium/large), sliced into 1/2" thick rounds; 1/2 cup all-purpose flour, seasoned with 1 tsp salt and 1/4 tsp black pepper; 1 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 2 eggs, beaten; 1 1/2 cups Panko bread crumbs; Extra light olive oil, enough to cover bottom of skillet about 1/4" depth; 1/3 cup mayonnaise; 1 medium garlic clove, pressed or grated; 1/2 Tbsp lemon juice; 1/4 tsp fine sea salt; 1/8 tsp freshly ground black pepper

If you’re craving a snack that’s crispy, flavorful, and totally addictive, you’ll want to try my Crispy Fried Zucchini Chips with Garlic Aioli Recipe. These little rounds bring that perfect crunch on the outside while staying tender inside, plus that garlicky aioli dipping sauce takes them over the top.

This image shows many round, golden brown fried zucchini slices stacked closely in a black pan lined with brown parchment paper. Each slice has a crunchy, textured coating with visible green zucchini skin around the edges. On the right side of the pan, there is a small glass bowl filled with creamy white dipping sauce. Next to the sauce, two yellow lemon wedges and some green parsley leaves add color. Small green parsley sprigs are scattered across the zucchini slices. The setting is on a white marbled surface. 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

Honestly, I keep coming back to these fried zucchini chips whenever I want a snack that’s easy, satisfying, and a little bit special. They’re a guaranteed crowd-pleaser!

Perfect Crunch: The panko breading crisps up beautifully, giving each zucchini chip a golden, crunchy exterior.
Simple Ingredients: Just a handful of pantry staples and fresh zucchini—no fuss, no hard-to-find items.
Garlic Aioli Magic: The tangy, creamy garlic aioli pairs perfectly to add an extra punch of flavor.
Great for Sharing: Makes about 6 servings—ideal for parties, quick snacks, or casual get-togethers.

Ingredients & Why They Work

Before diving in, let’s chat about the stars of this recipe. Fresh, firm zucchini is your best friend—you want slices that hold their shape without getting soggy. And the flour, eggs, and panko breadcrumbs work together to create that irresistible crispy coating I love. For frying, use a light olive oil with a high smoke point to get that perfect golden color without burning.

Flat lay of two medium fresh zucchini, sliced into thick rounds, a small mound of fine white all-purpose flour in a white ceramic bowl, two whole brown eggs with clean shells placed beside a white bowl of beaten egg wash, a white bowl filled with golden panko bread crumbs, a small white bowl containing extra light olive oil, a small white bowl of creamy mayonnaise, a fresh whole garlic clove, a fresh lemon half, and a small white bowl with a mix of sea salt and freshly ground black pepper all arranged in perfect symmetry, fresh and natural, no packaging or utensils, simple white ceramic bowls, balanced proportions placed 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: Choose firm medium to large zucchinis for nice thick rounds that fry evenly.
All-purpose flour: Helps the egg wash stick and seasons the zucchini.
Sea salt and black pepper: For seasoning both the flour and the final coating, enhancing flavor throughout.
Eggs: The binding agent that locks your breadcrumbs onto each zucchini chip.
Panko bread crumbs: They create that light, crispy texture I’m obsessed with.
Extra light olive oil: Use this or another high smoke point oil to fry without burning the breading.
Mayonnaise: The creamy base of the garlic aioli—thick and rich.
Garlic clove: Freshly pressed or grated to pack a punch in the aioli.
Lemon juice: Adds brightness and balances the aioli’s richness.

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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 easy it is to customize. Whether you want to make it vegan-friendly, add a little heat, or include seasonal herbs, you can tailor these crisps to match your mood or the occasion.

Gluten-Free Variation: Swap the all-purpose flour and Panko breadcrumbs for gluten-free alternatives. I’ve tried this using almond flour and gluten-free panko, and the texture was still wonderfully crispy with a slightly nuttier flavor.
Spicy Kick: Add a pinch of cayenne or smoked paprika to the flour and breadcrumb mix. It gives the zucchini chips a subtle heat that pairs perfectly with the cooling garlic aioli. I love this twist for game day snacks!
Herby Freshness: Mix in some chopped fresh herbs like parsley, thyme, or basil into the breadcrumbs for a fragrant pop of flavor. Fresh herbs lift the dish beautifully and make it even more vibrant for spring and summer gathering vibes.
Air-Fried Option: For a lighter touch, try air frying the zucchini chips at 400˚F for about 10-12 minutes, flipping halfway through. They turn out crispy without the extra oil but keep that addictive crunch you want in every bite.

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

A white plate holds several golden brown, round fried slices arranged around a small white cup filled with creamy white sauce sprinkled with black pepper. A woman's hand is dipping one crispy fried slice into the sauce. Behind the sauce cup are three bright yellow lemon slices. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set Up Your Assembly Line for Easy Dredging

First things first: prepare three bowls that will make the coating process smooth and mess-free. In one bowl, combine ½ cup of all-purpose flour seasoned with 1 teaspoon salt and ¼ teaspoon black pepper. In the second bowl, beat 2 eggs with a fork until fully combined. The third bowl should have 1 ½ cups of Panko breadcrumbs ready to go. This setup lets you work efficiently, coating zucchini slices one after the other without scrambling.

Step 2: Dredge Each Zucchini Slice in Flour

Take each zucchini round and fully coat it in the seasoned flour mixture, shaking or tapping off the excess. This initial layer helps the egg wash stick better, so don’t rush it. You'll notice the zucchini slices start to feel dry and lightly coated—this is exactly what you want.

Step 3: Dip Into the Egg Wash

Next, carefully dip each floured zucchini slice into the beaten eggs. Make sure it's fully covered, then lift and let the extra egg drip back into the bowl—this prevents clumping of breadcrumbs and keeps the coating even.

Step 4: Coat in Panko Breadcrumbs for Maximum Crunch

Move the egg-coated slice into the Panko crumbs, scooping crumbs on top and around each piece. This ensures every side is evenly coated with that gorgeous golden crust. Place your coated zucchini on a platter and repeat with the remaining slices, so everything is ready to fry.

Step 5: Heat the Oil, Test the Temperature

Heat a heavy-bottomed non-stick skillet over medium heat and pour in enough extra light olive oil to cover about ¼" of the bottom. Preheat the oil to 350˚F — you can test by dropping in a breadcrumb; if it sizzles right away, you’re good to go. Maintaining this temperature is key to a crispy exterior without sogginess.

Step 6: Fry the Zucchini Chips to Golden Perfection

Fry the zucchini slices in batches, making sure not to overcrowd the pan. Cook for about 3 minutes per side until each piece is a beautiful golden brown. If the chips begin browning too fast, lower the heat slightly to prevent burning. Once done, transfer to a wire rack set over paper towels to drain excess oil and keep the crisps crunchy.

Step 7: Whip Up the Creamy Garlic Aioli

While frying, mix together the garlic aioli in a small bowl. Combine ⅓ cup mayonnaise, 1 grated or pressed garlic clove, ½ tablespoon lemon juice, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Stir until smooth and well blended — the tangy, creamy sauce is the perfect dip for those crispy zucchini chips.

Step 8: Serve Warm and Enjoy!

Serve your golden zucchini crisps warm alongside the fresh garlic aioli, ideally as a crowd-pleasing appetizer or snack. The crunch, paired with the rich and zesty dipping sauce, makes these chips disappear fast at any gathering.

Top Tip

Getting those zucchini chips perfectly crispy while keeping the inside tender is all about a few little tricks. These tips will help you nail the perfect texture and avoid common pitfalls.

Dry Your Zucchini Thoroughly: Before coating, press your zucchini slices between paper towels to remove excess moisture. This helps the breading stick better and prevents sogginess.
Maintain Oil Temperature: Keep your frying oil around 350˚F. Too hot and the chips will burn; too cool and they’ll soak up oil, becoming greasy and limp.
Don’t Overcrowd the Pan: Fry in batches with space between slices. Crowding lowers the oil temperature and results in less crispy chips.
Make the Garlic Aioli Ahead: Prepare your dip a few hours in advance or even the day before to let the flavors meld beautifully.

How to Serve Crispy Fried Zucchini Chips with Garlic Aioli Recipe

The image shows four steps of making fried zucchini slices arranged in a 2x2 grid on a white marbled surface. The first part shows a row of green zucchini slices with light green centers next to a white knife with a black handle. The second has three white bowls with different coatings: the first bowl contains flour, the second has beaten yellow egg mix with a woman's hand holding a spoon, and the third is filled with light brown breadcrumbs. A zucchini slice is dipped in each coating. The third part shows nine zucchini slices coated with breadcrumbs frying in bubbling hot oil inside a dark pan. The fourth part shows the same pan with the zucchini slices now golden brown and crispy on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle a little finely chopped fresh parsley or chives on top of the fried zucchini chips for a pop of color and fresh flavor. A light dusting of grated Parmesan or a squeeze of fresh lemon juice just before serving adds a bright finishing touch that complements the garlic aioli wonderfully.

Side Dishes

These crispy zucchini chips make a fantastic starter or snack alongside light salads like a crisp arugula or mixed greens salad. They also pair beautifully with grilled or roasted chicken, fish, or even a summery pasta dish. For parties, serve them with an assortment of other finger foods like stuffed mushrooms, bruschetta, or marinated olives.

Make Ahead and Storage

Storing Leftovers

Store any leftover crispy fried zucchini chips in an airtight container lined with paper towels to absorb moisture. Keep them in the refrigerator for up to 2 days. The garlic aioli dip can be stored separately in a sealed container in the fridge for up to 2 days as well.

Freezing

While these zucchini chips are best fresh, you can freeze them if needed. Lay the fried chips in a single layer on a baking sheet lined with parchment paper and freeze until firm (1-2 hours). Then transfer to a freezer-safe container or bag. They can be frozen for up to 1 month.

Reheating

To reheat, place the zucchini chips on a wire rack over a baking sheet and bake in a preheated 375˚F oven for about 8-10 minutes until crisp and warmed through. Avoid microwaving, as this will make them soggy.

Frequently Asked Questions:

Can I make these zucchini chips gluten-free?

Absolutely! Simply swap the all-purpose flour with a gluten-free flour blend and use gluten-free Panko breadcrumbs to keep them crispy and safe for gluten-free diets.

What oil is best for frying zucchini chips?

Extra light olive oil is a great choice due to its mild flavor and high smoke point. Other neutral oils like vegetable or canola work well too for frying at 350˚F.

Can I bake or air-fry the zucchini chips instead of frying?

Yes! Baking or air-frying reduces the fat content. Bake at 425˚F on a wire rack for 20-25 minutes, flipping once, or air-fry at 400˚F for about 15 minutes until golden and crisp.

How long does the garlic aioli last?

The garlic aioli can be stored in the refrigerator for up to 2 days. Make sure to keep it in a sealed container for the best freshness and flavor.

Final Thoughts

These Crispy Fried Zucchini Chips with Garlic Aioli Recipe never fail to impress — golden, crunchy, and bursting with flavor. Whether you’re cooking for a crowd or just craving a delicious snack, this recipe brings that satisfying crunch with a tangy, creamy dip that’s simply irresistible. Next time you spot zucchini at the market, grab some and treat yourself to these delightful crisps. Happy cooking and even happier snacking!