If you're craving a snack that's satisfyingly crunchy yet light and flavorful, this Crispy Fried Zucchini Chips with Garlic Aioli Recipe is exactly what you need. Trust me, these golden zucchini crisps dipped in creamy garlic sauce are addictive and perfect for any occasion.

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 chips! Every time I make them, friends and family are instantly hooked. The combo of crispy, golden zucchini rounds with that garlicky aioli is pure magic.

Crispy Perfection: The panko coating ensures a crunchy bite every time.
Quick & Easy: From prep to plate in just 30 minutes — perfect for last-minute snacking.
Flavor Boost: The garlic aioli adds a creamy, tangy touch that pairs beautifully with the zucchini.
Party-Ready: Great as an appetizer or casual snack that’s sure to impress your guests.

Ingredients & Why They Work

Choosing fresh zucchini and quality ingredients really makes a difference here. I always pick firm, medium-sized zucchinis and use panko bread crumbs for that unbeatable crunch.

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: Medium to large zucchinis sliced evenly ensure consistent cooking and the perfect chip texture.
All-Purpose Flour: Seasoned with salt and pepper to add subtle flavor and help the egg wash stick.
Sea Salt & Black Pepper: Fine seasoning that enhances the natural taste without overpowering.
Eggs: Acts as a sticky glue that holds the panko coating firmly on each slice.
Panko Bread Crumbs: These are the key to extra crunchiness—way better than regular crumbs!
Extra Light Olive Oil: Use a higher smoke point oil for frying to get golden, non-greasy crisps.
Mayonnaise: Forms the creamy base for the garlicky aioli sauce.
Garlic Clove: Freshly pressed or grated, this gives the aioli its vibrant punch.
Lemon Juice: Adds a fresh zing that balances the richness of the mayo.

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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 adaptable it is. Feel free to play around with flavors or even the cooking method to suit your preferences or dietary needs.

Variation: For a spicy kick, I love adding a pinch of smoked paprika or cayenne to the panko bread crumbs before coating the zucchini rounds. It gives the crisps a subtle heat that pairs wonderfully with the cooling garlic aioli.
Make it Gluten-Free: Swap out the regular all-purpose flour and panko bread crumbs for gluten-free alternatives. I've tried rice flour and gluten-free panko, and while the texture is slightly different, the crunch and flavor still shine!
Healthier Option: When I want a lighter snack, I bake the breaded zucchini crisps at 425°F for 15–20 minutes, flipping halfway. They’re still crispy, just with less oil and guilt.
Seasonal Twist: In summertime, I like to sprinkle fresh chopped herbs like parsley or basil over the zucchini just before serving to add a burst of freshness that complements the garlic dip beautifully.

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 Breading Stations for Easy Dipping

Start by arranging three shallow bowls on your counter. In the first, mix ½ cup all-purpose flour with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper—this seasoned flour helps the coating stick and adds a subtle layer of flavor. Beat two eggs in the second bowl to create your egg wash. Finally, add 1 ½ cups of panko bread crumbs to the third bowl, which will give your zucchini that signature crunch. This assembly line setup speeds up the breading process and keeps everything organized.

Step 2: Bread Each Zucchini Slice Thoroughly

Take a zucchini slice and dredge it completely in the seasoned flour, gently shaking off any excess. Next, dip it into the beaten egg, making sure it’s fully coated but letting any extra drip off back into the bowl. Finally, press the slice firmly into the panko bread crumbs, coating every side. I like to scoop some crumbs on top and gently press, then flip the slice to coat the other side evenly. Repeat with all pieces, then arrange them on a platter while you prep the oil.

Step 3: Heat the Oil to the Perfect Frying Temperature

Pour enough extra light olive oil into a heavy-bottomed skillet to cover about a ¼-inch depth. Heat the skillet over medium heat until the oil registers 350°F on a thermometer. If you don’t have one handy, drop in a breadcrumb—if it sizzles immediately, you’re ready to go. This temperature is key for achieving crispy zucchini without sogginess or excessive oil absorption.

Step 4: Fry the Zucchini Until Golden and Crispy

Carefully add a single layer of breaded zucchini slices to the hot oil, avoiding crowding the pan so each crisp fries evenly. Cook for about 3 minutes per side, watching closely for a golden brown, crunchy crust. If the crisps start browning too fast, turn down the heat a little. When done, transfer the zucchini chips to a wire rack set over paper towels to drain. Repeat with the remaining slices, refreshing the oil temperature as needed.

Step 5: Whip Up the Creamy Garlic Aioli

In a small bowl, mix together ⅓ cup mayonnaise, one pressed or grated medium garlic clove, ½ tablespoon lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Stir until the sauce is smooth and creamy. I like to prepare the aioli slightly ahead of time to let the flavors meld, but you can also make it fresh right before serving.

Step 6: Serve Warm for Maximum Crunch

Serve your golden fried zucchini crisps fresh from the pan alongside the garlic aioli dipping sauce. The contrast between the hot, crunchy zucchini and the cool, garlicky sauce is irresistible. Just a heads up—these crisps taste best right away, as they can soften as they cool.

Top Tip

These tips come straight from my kitchen to yours, aimed at helping you achieve the crispiest, most flavorful Crispy Fried Zucchini Chips with Garlic Aioli Recipe every time.

Oil Temperature is Key: Using a thermometer to keep the oil steady at 350°F ensures your zucchini crisps cook evenly and soak up less oil, keeping them crunchy and light.
Use Panko Bread Crumbs: >I learned early on that substituting regular bread crumbs makes a big difference—panko gives these chips their irresistible crunch that keeps you coming back for more.
Don’t Overcrowd the Pan: Frying in small batches keeps the oil temperature consistent and prevents soggy zucchini. It’s a slow process but well worth the extra minutes!
Make the Aioli Ahead: I like preparing the garlic aioli a few hours in advance to let the flavors meld — it tastes even better when the garlic and lemon have time to marry.

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

Brighten up your zucchini chips by sprinkling them with freshly chopped parsley or basil for a hint of herbal freshness. A light dusting of grated Parmesan cheese on top adds a savory boost. For some heat, a pinch of smoked paprika or red pepper flakes works wonderfully.

Side Dishes

These crispy zucchini chips are perfect alongside a fresh garden salad or a tangy tomato bruschetta. They also pair beautifully with grilled chicken skewers or alongside a creamy hummus platter for a crowd-pleasing appetizer spread.

Make Ahead and Storage

Storing Leftovers

Store any leftover zucchini chips in an airtight container lined with paper towels to absorb moisture. Keep them refrigerated and consume within 1–2 days to enjoy the best flavor and texture.

Freezing

You can freeze the fried zucchini chips on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 1 month. Note that freezing may soften the crispiness slightly.

Reheating

To reheat and reclaim some of that crispness, place the zucchini crisps on a wire rack over a baking sheet and warm them in a preheated 375°F oven for 8-10 minutes. Avoid microwaving as it will make them soggy.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Use gluten-free all-purpose flour and gluten-free panko bread crumbs to keep the crispiness without gluten.

What if I don’t have a thermometer for frying?

You can do a simple test by dropping a small breadcrumb into the hot oil; if it sizzles immediately and bubbles up, the oil is ready for frying.

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

Yes! Baking or air-frying is a lighter alternative. Bake at 425°F for about 15-20 minutes, flipping halfway, or cook in the air fryer at 400°F for 10-12 minutes until golden and crispy.

How spicy is the garlic aioli? Can I adjust it?

The garlic aioli is creamy with a mild garlic punch. If you prefer a more mellow flavor, reduce the garlic or add a bit more mayonnaise to balance it out.

Final Thoughts

Nothing beats the comfort of homemade Crispy Fried Zucchini Chips with Garlic Aioli Recipe—simple ingredients transformed into a crunchy, flavorful delight. Whether for a casual snack or a lively gathering, they’re sure to bring smiles around the table. I hope this recipe inspires you to get creative in your kitchen and savor every delicious bite!