If you love a snack that’s golden, crunchy, and bursting with flavor, then this Crispy Fried Zucchini Chips with Garlic Aioli Recipe is going to be your new favorite. They’re the perfect balance of crispy coatings and tender zucchini, paired with a garlicky aioli that makes every bite irresistible.

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

I honestly can’t get enough of these zucchini crisps. Every time I make them, friends and family immediately ask for seconds (make more than you think you’ll need!). The combo of seasoned flour, egg wash, and crunchy panko coating creates this amazing texture that’s just so addicting.

Ultra Crispy Texture: Thanks to the triple coating of flour, egg, and Panko breadcrumbs that lock in crunchiness.
Flavor-Packed Garlic Aioli: A zesty, creamy dip that perfectly complements the subtle sweetness of zucchini.
Quick & Simple Prep: Only 30 minutes from start to finish — ideal for last-minute appetizers or snacks.
Perfect for Gatherings: Serves 6, making it a crowd-pleaser at any party or casual get-together.

Ingredients & Why They Work

Choosing fresh zucchini and quality ingredients makes all the difference here — you want firm, evenly sized zucchini rounds for even cooking, and a good panko breadcrumb to get that signature crunch. The garlic in the aioli should be fresh and pressed to release that punchy flavor we love.

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: Use medium to large zucchinis sliced evenly to ensure consistent frying and crispiness in every chip.
All-purpose flour: Seasoned with salt and pepper to add subtle flavor and help create that base layer for the crispy coating.
Fine sea salt: Enhances the natural sweetness of zucchini and seasons the coating perfectly.
Freshly ground black pepper: Adds a slight kick and depth without overpowering the delicate flavors.
Eggs: Beaten to create an egg wash that helps the breadcrumbs adhere for a sturdy, crunchy crust.
Panko bread crumbs: These Japanese-style breadcrumbs are coarser and lighter than regular ones, giving extra crunch and a light texture.
Extra light olive oil: Chosen for its high smoke point so the zucchini crisps fry up golden without burning.
Mayonnaise: Forms the creamy base for the garlic aioli, balancing richness and tang.
Garlic: Freshly pressed or grated to infuse the aioli with bold, aromatic flavor.
Lemon juice: Adds brightness and a refreshing zing that cuts through the richness of 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 suit your taste or dietary needs. Whether you're feeling adventurous or want to keep it simple, small tweaks can bring big flavor.

Variation: For a gluten-free twist, swap the all-purpose flour and panko breadcrumbs with gluten-free flour and crushed gluten-free cornflakes or almond meal. I tried this once and was amazed at how still crunchy and flavorful they turned out, perfect for my gluten-sensitive friends!
Variation: If you love a bit of heat, add a pinch of cayenne pepper or smoked paprika to the seasoned flour or sprinkle some chili flakes into the garlic aioli. It gives the chips an exciting kick that pairs beautifully with the creamy dip.
Variation: For a fresher, summer vibe, add finely chopped fresh herbs like basil, dill, or parsley directly into the breadcrumb coating or mix them into the aioli sauce. It brightens up the whole dish and is especially great during garden-fresh zucchini season.
Variation: To lighten things up, try baking or air-frying the zucchini rounds instead of deep frying. You'll still get that satisfying crunch but with less oil — great for a guilt-free snack that doesn’t sacrifice flavor.

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: Set Up Your Dredging Stations

This step is all about preparation. You'll want three bowls lined up: one with the seasoned flour (that’s ½ cup all-purpose flour mixed with 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper), the second with two beaten eggs, and the third with 1 ½ cups of panko breadcrumbs. Having everything ready makes the coating process smooth and fast. Trust me, once you start frying, you don’t want to be scrambling to find ingredients!

Step 2: Coat Each Zucchini Round Beautifully

Take each zucchini round and give it a thorough dredge in the seasoned flour bowl, shaking off any extra. Then dip it into the egg wash, making sure every edge is coated. Just let the excess egg drip back into the bowl to avoid sogginess. Finally, roll it in the panko breadcrumbs and press lightly so the crumbs stick well to the surface. Pro tip: scoop breadcrumbs over the zucchini pieces to coat them evenly — it helps when flipping later. Set them aside on a platter as you go along.

Step 3: Heat Your Oil to the Perfect Frying Temperature

Warm a large non-stick, heavy-bottom skillet over medium heat and pour in enough extra light olive oil to cover the bottom about ¼ inch deep. Use a thermometer to check until it hits 350˚F — this is the sweet spot for frying. You can test by dropping a breadcrumb in: if it sizzles immediately, you’re ready! The right temperature is key here to avoid soggy or burnt zucchini.

Step 4: Fry the Zucchini Until Golden and Crispy

Place the breaded zucchini chips in the hot oil in a single layer, working in batches so they’re not overcrowded. Fry for about 3 minutes on each side, or until they're a beautiful golden brown and irresistibly crispy. Keep an eye on the heat; reduce if the breading is browning too quickly. Once cooked, transfer the zucchini crisps to a rack set over paper towels to drain any excess oil — this helps keep them crispy, not greasy.

Step 5: Whip Up the Garlic Aioli Sauce

While the zucchini crisps fry, mix your dipping sauce. In a small bowl, combine ⅓ cup mayonnaise, 1 grated or pressed garlic clove, ½ tablespoon lemon juice, ¼ teaspoon sea salt, and ⅛ teaspoon black pepper. Stir until smooth and flavorful. This garlicky aioli is the perfect creamy companion that elevates the crispiness of the zucchini chips.

Step 6: Serve Warm and Enjoy!

Serve these golden zucchini crisps immediately alongside your freshly made garlic aioli. The contrast of hot, crunchy zucchini with that cool, tangy dip is just pure snacktime magic. Perfect for sharing at parties or as a savory treat anytime.

Top Tip

Mastering the art of making Crispy Fried Zucchini Chips with Garlic Aioli Recipe is all about paying attention to the details. These little tips can make your crispy zucchini crisps come out golden, crunchy, and truly irresistible every time.

Oil Temperature Matters: I’ve found that keeping the oil steady at 350˚F is key. Too cool and your zucchini will soak up oil and get soggy; too hot and it burns. Using a thermometer is a game changer.
Don’t Skip the Seasoning: Mixing salt and pepper right into the flour ensures every bite bursts with flavor. I learned the hard way that just salting after frying doesn't do the same justice.
Layer Your Coating: The flour, egg wash, and panko sequence gives the crisps that perfect crunchy crust. Pressing the panko gently onto the zucchini helps it stick much better and fry evenly.
Drain Properly: After frying, placing the crisps on a rack instead of just paper towels prevents them from getting soggy on the bottom, keeping them crispy longer.

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

Fresh herbs like chopped parsley or basil sprinkled on top add a burst of color and flavor, bringing freshness to every crispy bite. For a little zing, a dusting of smoked paprika or a drizzle of extra lemon juice can brighten up the plate beautifully.

Side Dishes

These zucchini crisps work wonderfully alongside a fresh garden salad, a tangy coleslaw, or a light tomato bruschetta. If you’re serving at a gathering, some chilled white wine or a crisp sparkling water with lemon pairs beautifully to refresh the palate.

Make Ahead and Storage

Storing Leftovers

Let any leftover zucchini chips cool completely, then store them in an airtight container lined with paper towels to absorb moisture. They’ll keep well in the fridge for up to 2 days without losing too much of their crispiness.

Freezing

For longer storage, freeze the fried zucchini chips in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep for up to 1 month. Keep in mind, freezing may soften their texture slightly, but they're still delicious.

Reheating

To revive the crispiness, reheat your zucchini chips in a preheated oven at 375˚F for about 8-10 minutes or until hot and crispy again. Avoid the microwave as it tends to make them soggy.

Frequently Asked Questions:

Can I use a different type of oil for frying?

Absolutely! Extra light olive oil is recommended due to its higher smoke point, but you can also use vegetable oil, canola oil, or peanut oil to achieve great frying results.

Is it possible to bake the zucchini chips instead of frying?

Yes! For a healthier take, bake them in a preheated oven at 425˚F for 15-20 minutes, flipping halfway through, until golden and crispy. While they won’t have quite the same crunch as frying, they are still delicious.

How long can I store the garlic aioli sauce?

Store the garlic aioli in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving if it separates slightly.

Can I make the aioli without raw garlic?

Definitely! You can substitute with roasted garlic for a milder flavor or use garlic powder (about ¼ teaspoon) if you prefer to avoid raw garlic’s sharpness.

Final Thoughts

There’s something truly satisfying about biting into these Crispy Fried Zucchini Chips with Garlic Aioli Recipe — the perfect combination of crunch, zest, and creamy garlicky goodness. Whether you’re sharing with friends or indulging in a solo snack moment, this recipe is a quick way to bring comfort and flavor together. So grab those zucchinis, get frying, and enjoy every golden bite!