Pan Fried Zucchini Chips Recipe

If you’re looking for a snack that’s crispy, addictive, and just a little bit fancy, Pan Fried Zucchini Chips are calling your name! These golden rounds are everything you crave in a chip—salty, savory, and delightfully crunchy—while letting fresh zucchini shine at its very best.

Ingredients You’ll Need

You’ll be pleasantly surprised by how few ingredients it takes to create a plate of Pan Fried Zucchini Chips that tastes irresistible! Each one is essential for the perfect crunch, and together, they create bold flavors with a beautiful golden finish.

• Medium zucchini: Choose a firm, fresh zucchini—no need to peel! Slicing into thin rounds helps them fry up quickly and evenly.
• Coarse salt: This not only seasons the chips but also helps draw out excess moisture for a crispier result.
• Olive oil: A shallow layer is all you need for frying, and it gives the chips a lovely, savory depth.
• All-purpose flour: Helps anchor the breading, so every bite stays super crispy.
• Large egg: Acts as the “glue” for the coating—make sure it’s well whisked for even coverage!
• Breadcrumbs: Use seasoned, traditional, or panko—whichever texture and flavor you love most. Seasoned breadcrumbs add extra flair.
• Ranch dressing or aioli (optional): The perfect creamy dip for serving, though these chips are delicious on their own.

Variations

Don’t be afraid to make Pan Fried Zucchini Chips your own! With just a few swaps or creative add-ins, you can tailor these to suit dietary needs, spice preferences, or simply shake up the flavor from batch to batch.

• Gluten-Free: Swap the flour and breadcrumbs for gluten-free alternatives—you’ll still get perfectly crispy chips.
• Cheesy Upgrade: Add a sprinkle of grated Parmesan to the breadcrumb mix for extra savory richness.
• Spicy Kick: Toss in some chili flakes or cayenne pepper to the breading if you love a little heat.
• Panko Crunch: Use panko breadcrumbs for an even lighter, airier coating that will please every crunch-lover.

How to Make Pan Fried Zucchini Chips

Step 1: Prep the Zucchini

Start by lining a sheet pan with paper towels, then arrange your zucchini rounds in a single layer. Sprinkle generously with coarse salt, cover with more paper towels, and weigh them down gently with another sheet pan or a cutting board. Let them sit for around 15 minutes to draw out moisture—this helps the breading adhere and makes the chips extra crisp.

Step 2: Set Up Your Breading Station

In the meantime, lay out three shallow bowls: one with flour, one with a whisked egg, and the last with your breadcrumbs. This assembly line keeps things organized and makes it easy to coat each slice evenly.

Step 3: Coat the Zucchini

Take each zucchini round and dip it first in flour, shaking off the excess, then into the egg until fully coated, and finally into the breadcrumbs, pressing gently so the coating sticks. They should look like little breaded coins, ready for frying.

Step 4: Pan Fry to Perfection

Pour about 1/4-inch of olive oil into a wide skillet and set over medium-high heat. When the oil shimmers, fry the breaded zucchini in batches, turning once, until each side is a gorgeous golden brown (about 2 minutes per side). Drain on paper towels and add a final pinch of salt while still warm.

Step 5: Serve and Enjoy!

Transfer your Pan Fried Zucchini Chips to a serving platter and, if you like, offer up a little ranch or aioli for dipping. These are best served immediately, while the chips are piping hot and irresistibly crispy.

How to Serve Pan Fried Zucchini Chips

Garnishes

There’s nothing like a shower of freshly grated Parmesan, a scattering of chopped parsley, or even a drizzle of good olive oil to bring your Pan Fried Zucchini Chips to life. A pinch of flaky sea salt just as they’re coming out of the pan also takes them over the top!

Side Dishes

Pair these chips with a light lemony salad, a big bowl of tomato soup, or alongside burgers and sandwiches for a playful, unexpected side. They’re also fabulous as part of a snack platter with fresh veggies and hummus.

Creative Ways to Present

Serve your zucchini chips stacked in a rustic basket lined with parchment, or swirl them on a big platter scattered with herbs. For parties, try standing them upright in small cups with little pots of ranch or aioli for dipping—guaranteed to wow a crowd!

Make Ahead and Storage

Storing Leftovers

If you have any Pan Fried Zucchini Chips left (which is a big “if!”), let them cool completely before storing in an airtight container in the fridge for up to 2 days. They’ll lose some crispiness but remain totally snackable.

Freezing

Pan Fried Zucchini Chips can be frozen after cooking—simply lay them in a single layer on a tray, freeze until solid, then transfer to a ziptop bag. For best flavor and texture, enjoy them within 1–2 months.

Reheating

To restore maximum crisp factor, warm leftovers in a hot oven (400°F) for a few minutes, or give them a quick turn in an air fryer. A microwave works in a pinch, but won’t bring back that crunch.

FAQs

Final Thoughts

I can’t wait for you to try these Pan Fried Zucchini Chips—the combo of golden crunch and fresh zucchini is truly irresistible. Whether you make them as a summer snack or a crowd-pleasing appetizer, I have a feeling they’ll become a favorite in your kitchen too. Enjoy every crispy bite!

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