• Prep Time: 10 mins
  • Cooking Time: 2 mins
  • Serves: 2

Fried Zucchini Chips

  • Recipe Submitted by on

 Ingredients List

  • * 2 medium-sized zucchini, finely sliced on a mandolin (I used #2 setting)
  • * 1 Tbs. coarse salt (plus more for sprinkling at the end)
  • * 1/2 cup milk (or more if needed)
  • * 1 cup all-purpose flour
  • * 1 tsp onion powder
  • * 1 tsp garlic salt
  • * 1 pinch cayenne pepper
  • * enough canola oil to cover 2 inches of a deep skillet
  • * 1 Tbs. chopped fresh parsley, for garnish (optional)


Sprinkle the salt over the sliced zucchini and let them rest in a colander or a plate for about 15 minutes. This will remove some of the moisture from the zucchini. Then arrange in a single layer on some paper towels and pat dry.

Heat the oil until very hot. I don’t even really know a temperature, but like Satan’s gym hot.

Pour the milk into a shallow dish. Combine the flour, onion powder, garlic salt and cayenne in another shallow dish, tossing to incorporate.

Then it’s just an assembly line. You’ll dip the zucchini into the milk, then into the flour mixture, shaking off any excess. And then into the hot oil they go. Fry for about 2 minutes, or until golden brown. Transfer to a paper towel-lined plate. Repeat until all slices are good and fried. (don’t overcrowd) I didn’t photograph the frying because I’m a total sissy.

Serve chips with another good sprinkle of coarse salt and garnished with chopped fresh parsley. You can’t eat just one.

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