If you love a snack that’s crunchy, flavorful, and just a little addictive, then this Crispy Zucchini Chips with Garlic Aioli Recipe is about to become your new favorite. These crispy fried zucchini rounds coated in panko and served with a tangy aioli make snacking feel like a celebration.

A close-up shows a golden-brown crispy round piece of fried food partially dipped into a small white bowl filled with creamy white sauce sprinkled with black pepper. The fried piece has a rough texture and some white salt flakes on top. Behind the bowl are two lemon wedges in bright yellow. The bowl and food sit on a white marbled surface. 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 Zucchini Chips with Garlic Aioli Recipe
Top Tip
How to Serve Crispy Zucchini Chips with Garlic Aioli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Zucchini Chips with Garlic Aioli Recipe

Why You'll Love This Recipe

Whenever I make these crispy zucchini chips, everyone at the table disappears into crunchy, garlicky bliss. They’re easy to whip up, but taste so much fancier than your usual snack.

Super crispy texture: The panko breading fries up beautifully golden and crunchy every time.
Juicy zucchini inside: The flour coating locks in the zucchini’s natural moisture, keeping it tender.
Garlic aioli magic: The tangy, garlic-packed dipping sauce brings all the flavors together perfectly.
Perfect for sharing: Great for parties, appetizers, or just casual snacking with friends.

Ingredients & Why They Work

For this recipe, fresh zucchini is a must—look for firm, medium to large ones with no soft spots. Using panko breadcrumbs gives you that signature crispy crust, while a seasoned flour mix ensures every bite is flavorful. The aioli ingredients come together simply to create a perfect dipping sauce that’s both garlicky and bright.

Flat lay of two medium zucchini sliced into thick rounds, a small mound of all-purpose flour on a white ceramic plate, one whole brown egg with clean shell, a generous heap of golden Panko bread crumbs on a white ceramic dish, a small white bowl filled with extra light olive oil, a small white bowl of creamy mayonnaise, one whole garlic clove unpeeled, a small white bowl containing fresh lemon juice, a small white bowl of fine sea salt, a small white bowl of freshly ground black pepper placed 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: Fresh, firm zucchini sliced into rounds ensures juicy interiors and even frying.
All-purpose flour: Seasoned with salt and pepper to add flavor and help the coating stick.
Eggs: Beaten to make an egg wash that holds the breadcrumbs to the zucchini crisps.
Panko bread crumbs: Light and airy, they create the ultimate crunchy coating for frying.
Extra light olive oil: Chosen for its high smoke point to fry the chips without burning.
Fine sea salt and black pepper: Added at multiple steps to perfectly season every layer.
Mayonnaise: The creamy base for the garlic aioli, balancing the sharp flavors.
Garlic clove: Freshly pressed or grated to infuse the aioli with bold flavor.
Lemon juice: Adds a bright tang to the dipping sauce, cutting through the richness.

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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 Zucchini Chips with Garlic Aioli Recipe is how easy it is to customize to your taste or dietary needs. Feel free to play around with the breading, seasoning, or dipping sauce to make it your own!

Variation: I love swapping out the panko breadcrumbs for crushed cornflakes or gluten-free breadcrumbs when friends with dietary restrictions come over. It keeps that amazing crunch but makes the dish accessible for everyone.
Seasonal Twist: Try adding a sprinkle of smoked paprika or a pinch of cayenne to the flour mixture if you want a little smoky heat that pairs beautifully with the garlicky aioli.
Herb Upgrade: Stir fresh chopped herbs like parsley or dill into the panko breadcrumbs for a fresh burst of flavor that brightens the zucchini crisps perfectly.
Dipping Sauce Alternative: If you want to mix things up, swap the garlic aioli for a tangy Greek yogurt-based dip with lemon and dill for a lighter, yet equally tasty option.

Step-by-Step: How I Make Crispy Zucchini Chips with Garlic Aioli Recipe

The image shows four steps of making fried zucchini slices. The first part has a long green zucchini sliced into even round pieces on a white marbled surface with a knife nearby. The second part has three white plates, arranged side by side, each with a different coating: the first plate has white flour with a zucchini slice in the middle, the second plate holds a yellow beaten egg with a spoon, and the third plate contains light brown breadcrumbs with a zucchini slice covered in them. The third part shows a frying pan with zucchini slices covered in breadcrumbs frying in hot oil, with a light golden texture starting to form. The last part shows the zucchini slices in the same frying pan, now browned and crispy on top with a rich golden color in the hot oil. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Zucchini and Get Your Breading Ready

Start by washing and slicing your zucchini into even ½-inch thick rounds. This thickness is key—it’s thin enough to get crispy without turning gummy inside. Next, set up your breading station: seasoned flour in one shallow bowl (mix 1 teaspoon salt and ¼ teaspoon black pepper into ½ cup all-purpose flour), beaten eggs in another, and panko bread crumbs waiting in the third. Having everything prepped and organized will make the dredging process smooth and speed things along.

Step 2: Coat Each Zucchini Round for Maximum Crunch

Dredge each zucchini slice first in the seasoned flour, making sure to shake off any excess—too much flour can create a pasty coating. Then dip it into the beaten eggs, allowing a light coat to adhere all over. Finally, press each round firmly into the panko bread crumbs so they get thoroughly coated for that irresistible crunch. Don’t rush this step—it really pays off to ensure the crumbs stick well.

Step 3: Heat the Oil and Fry in Batches

Pour extra light olive oil—chosen for its high smoke point—into a large frying pan and heat it over medium until it reaches about 350°F, or simply until the oil is shimmering but not smoking. Fry the zucchini rounds in batches, giving each slice space so they don’t steam. Cook for about 2–3 minutes per side until they turn that perfect golden brown. This timing keeps the outside crisp and locks in the juicy zucchini goodness inside.

Step 4: Drain, Season, and Get Ready to Dip

Transfer the fried zucchini chips to a plate lined with paper towels to soak up excess oil. While still hot, sprinkle with a little extra fine sea salt and freshly ground black pepper to boost the flavors. This final seasoning step is essential—it brings out the savory notes and complements the crisp texture beautifully.

Step 5: Whip Up the Tangy Garlic Aioli

In a small bowl, combine ⅓ cup mayonnaise, the pressed or grated garlic clove, ½ tablespoon lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Stir everything together until smooth and creamy. The fresh garlic punch combined with the zing of lemon makes this aioli the perfect partner to the crunchy zucchini chips.

Step 6: Serve and Enjoy!

Serve your freshly fried zucchini crisps warm or at room temperature alongside the garlic aioli dipping sauce. Watch them disappear fast—these crispy bites are perfect for sharing as an appetizer or a crowd-pleasing snack any time of day.

Top Tip

These tips will help you get the crispiest, most flavorful Crunchy Zucchini Chips with Garlic Aioli every time. Little details make a big difference!

Use a High Smoke Point Oil: I always opt for extra light olive oil to fry the zucchini. It gets hot enough to crisp up the panko without burning, giving you golden, crunchy rounds.
Fry in Batches: Crowding the pan drops the oil temperature and results in soggy chips. Cooking in small batches keeps the oil steady and crispiness perfect.
Don’t Skip the Garlic Aioli: The tangy, garlicky sauce brings balance and brightness, lifting the fried zucchini from good to irresistible.
Drain on Paper Towels: Letting the chips rest on paper towels right after frying removes excess oil—crucial for that delicate crunch and cleaner flavor.

How to Serve Crispy Zucchini Chips with Garlic Aioli Recipe

A round black pan lined with brown paper holds many golden brown fried zucchini slices, each slice showing a crispy, coarse textured outer layer and dark green skin visible on the edges; the zucchini pieces are piled up and scattered with fresh bright green parsley leaves. On the right side inside the pan, a white round small bowl is filled with smooth white dipping sauce, next to two slices of yellow lemon with fresh parsley. The pan sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs like chopped parsley or chives sprinkled over the warm zucchini chips add a lovely pop of color and mild herbal freshness. A light dusting of smoked paprika or a pinch of grated Parmesan cheese also complements the crispy zucchini beautifully.

Side Dishes

Serve these crispy zucchini chips alongside grilled meats or fish for a crunchy vegetable side. They make a fantastic appetizer with a fresh green salad or pair well with Mediterranean dips like tzatziki or hummus for a party platter.

Make Ahead and Storage

Storing Leftovers

Place leftover zucchini chips in an airtight container lined with paper towels to absorb any moisture and keep them crisp. They will stay fresh for up to 2 days when refrigerated.

Freezing

You can freeze these chips by flash-freezing them in a single layer on a baking sheet first, then transferring to a freezer-safe bag. Freeze for up to 1 month. Reheat from frozen for best texture.

Reheating

To revive the crispiness, reheat zucchini chips in a preheated oven at 375°F for about 8–10 minutes or until warmed through and crunchy again. Avoid microwaving, which can make them soggy.

Frequently Asked Questions:

Can I bake the zucchini chips instead of frying?

You can bake them, but frying produces the crispiest texture. If baking, toss coated zucchini on a parchment-lined sheet and bake at 425°F for 15–20 minutes, flipping halfway. They will be less crunchy than fried.

What type of zucchini is best for this recipe?

Medium to large zucchini work best because they slice nicely into ½ inch rounds. This size ensures the inside stays tender while the outside crisps up.

Can I make the garlic aioli ahead of time?

Absolutely! The aioli can be made a day ahead and stored covered in the refrigerator. Bring it to room temperature before serving for the best flavor.

How do I keep the chips from getting soggy?

Fry in hot oil without overcrowding the pan, drain on paper towels immediately, and serve soon after. Also, using panko crumbs helps maintain a light, crunchy coating.

Final Thoughts

I hope you enjoy making and sharing this Crispy Zucchini Chips with Garlic Aioli Recipe as much as I do! These irresistible golden rounds bring together a perfect balance of crunch, juicy zucchini, and that zesty garlic dip that everyone loves. Whether you’re serving them as a snack, appetizer, or party treat, they’re always a crowd-pleaser. Happy frying, and bon appétit!