Crispy Fried Zucchini Chips
These ultra-thin, golden zucchini chips are crisp to the last bite — the perfect summer appetizer or side dish. Serve them warm with tzatziki or a fresh tomato sauce for an irresistible Mediterranean snack
These ultra-thin, golden zucchini chips are crisp to the last bite — the perfect summer appetizer or side dish. Serve them warm with tzatziki or a fresh tomato sauce for an irresistible Mediterranean snack
Info
Prep Time:
15mCook Time:
10mDifficulty Level:
Ingredients
Servings: 4
- 4 firm zucchinis, with minimal seeds
- A pinch of salt
- 1 cup all-purpose flour
- 1 cup fine semolina
- Oil, for frying
- Tzatziki, for serving
Directions
Prep the Zucchini
Wash and dry the zucchinis. Slice them very thinly on a mandoline at a diagonal angle for larger, oval-shaped chips. If using a knife, cut into paper-thin slices, about 3–4 mm thick.Salt and Sweat
Spread the slices on a large tray in a single layer. Sprinkle lightly with salt, toss gently, and let them sit for 5–10 minutes to release moisture.Prepare the Coating
In a wide bowl, combine the flour and semolina. Dredge the zucchini slices in the mixture, making sure they’re evenly coated on all sides.Fry the Chips
Heat oil in a deep frying pan. Once hot, briefly dip each zucchini slice in a bowl of cold water, then immediately place it in the hot oil. Fry in batches for about 2 minutes, or until golden and crisp.Drain and Season
Transfer the chips to paper towels to drain excess oil. While still hot, sprinkle with a touch of sea salt or flaky salt.Repeat
Continue with the remaining zucchini slices, working quickly to ensure crisp results.
Recipe Tips
Serve your zucchini chips with tzatziki for a classic Greek combo, or opt for a simple tomato sauce for a lighter, tangy alternative. These chips stay crispy even as they cool — perfect for sharing!
