Zucchini Chips Recipe

Christina Lane | Dessert for Two

Zucchini Chips are a crispy, crunchy, delicious way to use up zucchini. They make a great side dish to this patty melt recipe, or an...

Zucchini Chips Photo

As the summer draws to a close in the western and southern part of the US, I’m betting that you’re up to your ears in zucchini. Whether you planted too many plants in your garden, or your neighbor keeps dropping them on your porch, you’re fully-stocked in squash. Lucky you! And what should you make after you have had your fill of zucchini muffins with lemon glaze? You make these crispy, salty zucchini chips!

Zucchini Chips Picture
For the crunchiest zucchini chips, all it takes is a quick fry in a neutral-oil, like canola or safflower. I alternated between using a mandolin and a knife to thinly slice the zucchini—both work great.
Thin, young zucchini work best for the this recipe because the skin of the zucchini is what gets crispy while frying. If you use old, over-sized zucchini, your chips won’t be as crisp.
Enjoy the last few days of summer with these addictive zucchini chips! I've given you an easy yogurt dip recipe to go with them, but I bet they'd also be great dipped in Emily's Feta Cheese Dip Recipe too!

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Zucchini Chips Recipe

    4 Servings


zucchini chips:
  • 4 cups Vegetable Oil, for frying - you can also use safflower or canola oil
  • 4 pounds Zucchini Squash
  • 2 teaspoons Salt, 1/2 teaspoon per batch
Yogurt Dip:
  • 1/2 cup Plain Yogurt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper, freshly cracked
  • 1/2 teaspoon Dried Parsley, dried
  • 1/8 teaspoon Salt


For the Zucchini Chips:

  1. Heat the oil to 400°F in a 3-quart sauté pan over medium-high heat. Attach a candy thermometer to the side with the tip just barely in the oil.
  2. Thinly slice the zucchini using a mandolin or knife.
  3. Once the oil reaches temperature, fry a handful of zucchini slices at a time, monitoring the oil temperature. It will drop about 20° each time you add zucchini, but it should quickly come back to temperature. If it doesn’t, turn up the heat.
  4. Fry each batch for 5-7 minutes, until deeply golden brown.
  5. Use a wire spider or fork to toss the zucchini gently in the oil while frying. Remove from the oil and place on paper towels. Sprinkle lightly with salt. Repeat with remaining zucchini.
For the Yogurt Dip:
  1. To make the yogurt dipping sauce, stir together all ingredients, and serve with the chips.


Cooking Method:
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Related Recipes:
Zucchini Recipes, Fried Recipes, Snack Recipes, Family Meals and Snack Recipes, Vegetable Recipes, Vegetarian Recipes, Vegan Recipes
Recipe Yields:
40 chips per pound of zucchini
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Christina Lane
Recipe Yields: 40 chips per pound of zucchini
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes

Nutrition Facts

Serving Size 40 chips
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 1747
Calories 2020

% Daily Value*
Total Fat 218g
  Saturated Fat 27g
Sodium 1302mg
Total Carbohydrate 17g
  Dietary Fiber 5g
  Sugars 9g
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Christina Lane

About Christina

Christina grew up in Texas, but now lives in Missouri.You may know her best for her Dessert for Two, but here on Food Fanatic, she’s famous for her fantastic Dinners for Two.

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