Amazing 350 Cal Fried Zucchini Chips

If you’re anything like me, you can never pass up something ridiculously crispy. Forget boring chips; we’re leveling up the snack game with these incredible appetizers! I’m talking about the ultimate crunch paired with the tangiest dip you can imagine: my recipe for Fried Zucchini Chips With Garlic Vinaigrette. Seriously, ditch the sad veggie tray.

I remember the first time I tried frying zucchini delicate enough to be called a ‘chip.’ I almost messed up the oil temperature twice, resulting in soggy green rounds—not fun! But once I figured out the secret to keeping that oil steady at 350°F, the transformation was magical. They puff up, turn golden, and get shatteringly crisp. And that zesty garlic vinaigrette? It just ties the whole experience together perfectly. You have to try this batch!

Gathering Ingredients for Fried Zucchini Chips With Garlic Vinaigrette

Okay, getting the right supplies lined up is half the battle! If you want those super crispy Fried Zucchini Chips With Garlic Vinaigrette, you have to be precise about what you bring to the party. Don’t substitute the oil for frying unless you know what you’re doing—we need stability there. If you want to try a baked alternative sometime, check out my baked zucchini recipe, but for this one, we are frying!

For the Crispy Fried Zucchini Chips

You need two main stations here: the dry dredge and the wet dip. Make sure your zucchini is ready to go before you start heating the oil up!

• 2 medium zucchini – and please chop these thin, like 1/8 of an inch!
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika (this gives the coating a lovely warm tint)
• 1 large egg, beaten up nicely
• 1/2 cup milk
• Vegetable oil—you’ll need about an inch deep for frying.

For the Bright Garlic Vinaigrette

This dressing brings the whole appetizer to life. Don’t skip the fresh garlic here; it makes all the difference in cutting through the richness of the fried chips!

• 3 tablespoons good quality olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced super fine
• Just a quick pinch of salt and pepper to balance it all out.

Step-by-Step Instructions for Perfect Fried Zucchini Chips With Garlic Vinaigrette

This recipe moves fast once you get going, so set up your stations first! If you chill those coated pieces first like I sometimes do for extra crispiness, you’ll want to do that right after dredging. But if you’re moving straight through, pay close attention to keeping your oil stable. For more crispy inspiration, check out my guide on making crispy Parmesan zucchini fries!

Preparing the Zucchini Slices and Dredging Stations

First things first: slice those zucchini pieces super thin—think about 1/8 of an inch. This is key for a ‘chip’ texture! Then, here’s the non-negotiable step: pat every single slice completely dry with paper towels. Seriously, dry zucchini means crispy zucchini in the oil. Now, set up three shallow dishes. In the first, toss your flour, salt, pepper, and paprika together. In the second, whisk your egg and milk until they are just combined. The third dish should be a wire rack lined with paper towels ready to catch the chips.

Frying the Zucchini Chips to Golden Perfection

Get your oil heating up in a skillet until it hits exactly 350°F (175°C). Trust me, too cool and they’ll soak up grease; too hot and they burn before they crisp. Take your dry zucchini slices and dredge them first in the seasoned flour, shaking off the excess. Then, dip that floured slice into the egg wash, letting the extra drip off, and *gently* ease it into the hot oil. Work in small batches—don’t crowd the pan, or the temperature drops instantly! Fry each side for just 2 to 3 minutes until they achieve that beautiful golden brown crispness, perfect for those Fried Zucchini Chips With Garlic Vinaigrette.

Making the Garlic Vinaigrette and Serving

As soon as the chips come out of the oil and land on the draining rack, you pivot to the vinaigrette! It’s so simple: just whisk the olive oil, red wine vinegar, that finely minced garlic clove, and your tiny pinch of salt and pepper in a small bowl. That fresh, sharp dressing is the perfect counterpoint to the hot, rich chips. Serve these up right away while they are still screaming hot!

Tips for Achieving the Crispiest Fried Zucchini Chips With Garlic Vinaigrette

Crispiness is all about minimizing water and maximizing oil heat. That’s the golden rule for Fried Zucchini Chips With Garlic Vinaigrette! If you followed the steps, you patted those slices bone dry—that’s step one, so give yourself a pat on the back.

The biggest game-changer I ever learned, which I only added to my notes after ruining a batch, is that little chill trick. If you have an extra 10 minutes before frying, throw those fully coated zucchini slices onto a sheet pan and pop them into the freezer. Trust me on this one; that quick chill helps the coating set up hard before it even hits the oil. It makes them extra structurally sound!

Also, please, please, please monitor that oil temperature if you can. If it dips below 325°F, those poor chips start drinking oil like it’s water, and boom—soggy city. For more tricks on achieving ultimate crispness across the whole kitchen, check out my tips on getting baking cookies crispy—the principle of dry heat application is totally similar!

Remember, work in small batches. It’s tempting to cram the skillet, but you need that hot oil around every single piece. If you see the bubbling slow down drastically, pull a few out and let the oil recover before putting the next round in.

Ingredient Notes and Substitutions for Your Fried Zucchini Chips

You know how it is when you’re ready to cook, and you realize you’re missing just one tiny thing? It happens to the messiest cooks! Luckily, this recipe for Fried Zucchini Chips With Garlic Vinaigrette is pretty forgiving, though some core elements, like drying the zucchini, are sacred.

I always recommend sticking close to the recipe, especially the dredging ratios, but if you’re in a pinch, we can make some smart swaps. If you’re looking for other ways to use up pantry staples, you might want to look at my guide for making homemade bouillon cubes sometime!

The Oil Situation

For frying, you absolutely need a high smoke-point oil. Vegetable oil is my go-to because it’s neutral and cheap, but canola or peanut oil works great too. Don’t even think about using olive oil for deep frying—it’ll smoke and taste bitter way before the chips are done. Save that nice stuff for the vinaigrette!

Vinegar Alternatives for the Dip

Red wine vinegar gives the dressing that beautiful, sharp tang that cuts through the fried coating. If you don’t have it, white wine vinegar is a near-perfect 1:1 swap. If you’re totally out of wine vinegars, a squeeze of fresh lemon juice can also give you that necessary acidic pop! It changes the flavor profile slightly, but it still keeps that vinaigrette bright.

Flour Dredge Changes

The all-purpose flour is crucial because it hydrates slightly in the egg wash and creates a nice coating. If you are trying to keep this gluten-free, you can swap the flour for a good quality 1:1 gluten-free blend, but you might need to adjust the amount of milk slightly since GF flours absorb liquid differently. If you don’t have paprika, you could use a tiny bit of mild chili powder for color, but that will definitely change the flavor a bit!

Whatever you swap, just remember that the goal is thin, dry zucchini coated in a light batter, dipped in a sharp, garlicky dressing. Happy cooking!

Variations on Fried Zucchini Chips With Garlic Vinaigrette

Honestly, once you master the base recipe for these Fried Zucchini Chips With Garlic Vinaigrette, you can start having so much fun with them! I love shaking things up because appetizers should never be boring, right? Think about customizing both the salty crust and that zesty dipping sauce.

If you are looking for more savory snack inspiration that works great for parties, I often whip up my savory mushroom and cheese pinwheels when I need a crowd-pleaser!

Pump Up the Flavor in the Flour Dredge

The simplest way to change things up is right in that flour mixture. If you like a real flavor punch, try stirring in about a quarter cup of finely grated Parmesan cheese right along with the flour, salt, and paprika. It adds this amazing nutty, salty savoriness once it crisps up in the oil. Don’t use too much pre-grated stuff, though; we want that fresh Parmesan melt!

For those who like a little kiss of heat, a tiny pinch of cayenne pepper mixed into the flour dredge is fantastic. Start small—maybe just 1/8th of a teaspoon—and increase it if you want more fire. It warms up the flavor profile without totally overwhelming the delicate zucchini.

Customizing Your Garlic Vinaigrette

The vinaigrette is where you can really play with fresh herbs. The recipe calls for garlic, which is mandatory, but what about fresh greens? Once you whisk your oil, vinegar, and garlic, stir in a tablespoon of finely chopped fresh parsley, or even some chives if you have them hanging around. It just brightens that beautiful color and adds another layer of fresh flavor for dipping.

Another swap you can try is playing with the acid. If you’re out of red wine vinegar, feel free to substitute balsamic vinegar for a richer, slightly sweeter dipping experience. Just remember, balsamic can darken the vinaigrette color a bit, but the flavor blend with that fresh garlic is still superb!

Serving Alternative Coatings

If you want to skip the milk-and-egg wash entirely sometimes, you can try a simple beer batter instead for a lighter, puffier coating! Just use equal parts of your seasoned flour mix and a light beer, whisked until just combined—don’t overmix the gluten! This gives you a texture closer to a tempura.

No matter how you tweak it—whether you go nutty with Parmesan or zingy with fresh herbs in the vinaigrette—these Fried Zucchini Chips With Garlic Vinaigrette always disappear first on the appetizer table. Have fun experimenting!

Serving Suggestions for Fried Zucchini Chips With Garlic Vinaigrette

Okay, now that you have a mountain of these perfectly crisp, hot Fried Zucchini Chips With Garlic Vinaigrette, you need a plan for getting them to the table! These aren’t just a side dish; they are a required centerpiece for any casual gathering. I honestly can’t make these without planning for at least three people to sneak them straight off the draining rack, so prep extra!

These chips shine as a standalone appetizer, especially because that garlic vinaigrette is so flavorful. But if you’re building out a bigger spread, they integrate beautifully with other snacks. If you’re doing an ultimate spread, you have to check out my recipe for ultimate sheet-pan nachos—zucchini chips are a way lighter sidekick for that!

Game Day Hero

For game days or casual movie nights, these are unbeatable. Forget the heavy wings; these give you that satisfying salty crunch without weighing everyone down. Because they cool slightly faster than, say, a potato fry, they are perfect for setting out on a platter where people are grazing over a few hours. Just keep the vinaigrette handy for dipping!

As a Light Lunch Side

I love using these as a stand-in for croutons or served alongside a simple green salad for lunch. Imagine a light summer salad with some cherry tomatoes and cucumber—these chips offer the texture contrast you need. They are miles better than greasy regular chips when paired with something green and fresh.

Creating a Dipping Duo

While the garlic vinaigrette I shared is truly the perfect companion, sometimes you want variety! If you’re serving a larger crowd, offering a second dip doubles down on the fun. A creamy, cool dip works wonderfully against the sharp vinegar. I often serve these alongside:

• A simple homemade ranch dressing.
• A dollop of seasoned hummus (maybe one flavored with bell pepper or basil!).
• A spicy pepper jelly if you like mixing sweet and savory vibes.

Just make sure you label which dip is which, because someone is always going to want to try a little bit of everything!

Storage and Reheating Instructions for Fried Zucchini Chips

Now, let’s talk about leftovers—because if you’re lucky enough to have any of these Fried Zucchini Chips With Garlic Vinaigrette left over, you need a plan. Honestly, right out of the deep fryer, when they are still singing hot, is when they are absolutely, one-hundred-percent perfect. They are done in 30 minutes total, so my first piece of advice is always: try to make exactly what you need so you don’t have to store any!

That said, life happens, and sometimes you end up with extras. If you aren’t going to eat them within an hour or two, the vinaigrette should be sealed tight in the fridge. It will last about 4 or 5 days easily, maybe longer. The garlic just gets stronger, which I personally love!

Storing the Crispy Chips

The biggest enemy of a perfectly fried coating is trapped steam. If you put hot chips straight into an airtight container, they will steam themselves into mush—we definitely don’t want that. So, if you must store them, make sure those zucchini chips are completely cooled down to room temperature first.

Once cool, place them in a container lined with paper towels, but keep the lid slightly ajar, or use a paper bag. This allows any residual moisture to escape. They should be eaten within 24 hours if you want any semblance of their original glory.

The Reheating Dilemma

Reheating fried food is always tricky because microwaves are basically steam machines designed to destroy crispness. So, put the microwave away for this one, unless you are aiming for chewy zucchini!

Your best bet, hands down, is using an air fryer if you have one. Preheat it to about 375°F (190°C). Pop the chips in a single layer—don’t try to stack them up! Let them go for just 3 to 5 minutes. Keep an eye on them! This blast of dry heat re-crisps the coating beautifully without soaking them in more oil.

If you don’t have an air fryer, the standard oven works okay, but it takes longer. Spread them on a baking sheet and heat them at 400°F (200°C) for about 8 to 10 minutes. They won’t be quite as light and airy as the air-fried batch, but it’s miles better than eating them cold and limp!

What About the Vinaigrette?

Since the vinaigrette is just oils and vinegar, it holds up wonderfully in the fridge. You might notice the olive oil solidifying a little bit when it gets really cold, but don’t panic! Just take the jar out about 20 minutes before you plan to serve the reheated chips, give it a really hard whisk to emulsify it again, and it will be bright and ready to dip!

Frequently Asked Questions About Fried Zucchini Chips With Garlic Vinaigrette

I always get a flood of questions when I post a frying recipe, so let’s head off the common hurdles here! Getting these Fried Zucchini Chips With Garlic Vinaigrette just right is easy once you know the non-negotiables. If you’re looking for more crispy veggies, I have my air fryer garlic parmesan fries recipe which might interest you too!

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

Yes, you absolutely can, but I won’t lie—the texture will be different! If you bake them, they turn out more like roasted veggie slices than true chips. You’ll want to toss them lightly in oil and bake them until they start to dry out and brown, which takes longer. For air frying, they get much crispier than baking! Toss the coated zucchini lightly in oil, flash them in the air fryer at 400°F, and check them every four minutes. They won’t have that puffy, shatter-crisp texture of the deep-fried version of these Fried Zucchini Chips With Garlic Vinaigrette, but they are certainly delicious and much lighter!

How long can I store the garlic vinaigrette?

The great news is that the vinaigrette dipping sauce holds up beautifully because it’s mostly oil and vinegar! You can keep it sealed tight in the fridge for up to a week. Like I mentioned before, the olive oil might get a little cloudy or firm up when it’s cold—that’s totally normal. Just let it sit on the counter for about 20 minutes before you plan to dip, and give it a really vigorous whisk before serving. It stays bright and tangy the whole time!

Why are my zucchini chips soggy?

This is the number one issue people run into! Soggy zucchini chips are almost always caused by one of two things, maybe three. First, did you pat your zucchini slices completely dry? If water hits hot oil, it causes a temperature drop and steams the coating instead of crisping it. Second, check your oil temperature! If it dropped below 325°F because you overloaded the pan, the coating just absorbs oil instead of hardening. Work in small batches, and only put in what the oil can handle without slowing the bubbling down. That combination will give you the crispiest zucchini every time!

If you follow those two rules—dry zucchini and stable, hot oil—you’ll never have a soggy batch again. Enjoy!

Nutritional Estimates for Fried Zucchini Chips With Garlic Vinaigrette

Okay, let’s talk turkey for those of you counting things, though honestly, these Fried Zucchini Chips With Garlic Vinaigrette are best eaten without thinking too hard about it! Because we are deep frying, the numbers are going to be a little higher than if we baked them, but trust me, the flavor payoff is worth every single delicious calorie.

These estimates are based on dividing the whole recipe into four generous servings. Keep in mind these are just ballpark figures; if you soak up a little less oil or use low-fat milk, the numbers shift! But here’s the general breakdown of what you’re looking at per serving:

• Serving Size: 1 serving
• Calories: 350
• Fat: 25g (Watch out for that oil absorption!)
• Saturated Fat: 4g
• Trans Fat: 0g (Phew!)
• Cholesterol: 50mg
• Sodium: 450mg
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 4g
• Protein: 6g

I always tell people that the Fat number includes the oil absorption, which is a huge factor in any fried food. If you’re someone who tries to keep your macros super dialed in, that’s why drying your zucchini well is crucial—less water means less oil overall gets sucked into that lovely crispy coating! Since the vinaigrette is mostly olive oil, that contributes most of the healthy unsaturated fat content. Enjoy them warm, maybe with a side salad to balance things out!

Share Your Experience Making Fried Zucchini Chips With Garlic Vinaigrette

Whew, that’s the end of the recipe! Now that you’ve pulled off perfectly crispy Fried Zucchini Chips With Garlic Vinaigrette and made that zesty dip, I absolutely need to hear about it. It truly makes my day when someone tries one of my family favorites and loves it as much as we do!

Did your zucchini chips turn out shatteringly crisp? Did that fresh garlic bite cut through the richness just right? Please, don’t be shy! Drop a comment down below telling me how it went. If you tweaked the breading or made your own amazing substitution, share that secret with the rest of us home cooks!

Rate This Recipe

If you loved these chips, please give this recipe a rating! Five stars means you’re already planning to make them again next weekend, right? A quick rating helps other folks find this recipe and try out the best crispy snack around. It only takes two seconds, but it means the world to me to see that you enjoyed my method for the Fried Zucchini Chips With Garlic Vinaigrette.

Show Off Your Snacks!

I live for seeing your kitchen creations on social media! Snap a photo of your perfectly golden chips once you’ve wiped off that extra oil and give me a tag. I love seeing how everyone plates up their treats—maybe you served them in a giant bowl or put them on a fancy platter. Tag me when you post your crispy masterpieces!

If you ran into a snag or have a burning follow-up question that I didn’t cover in the FAQs, please reach out directly through the contact page. I’m always here to help troubleshoot and chat all things delicious. Happy cooking, friends—see you on the next batch!

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