Fried Zucchini Chips

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Fried zucchini chips are a tasty snack you can make at home. They’re crispy, golden, and full of flavor. You can whip up these crunchy treats in just 20 minutes with simple ingredients like zucchini, eggs, and saltine crackers.

To make them, you’ll slice zucchini, dip the rounds in egg, and coat them with cracker crumbs. Then fry them until they’re crispy and golden. These chips are perfect for snacking or as a side dish. Give them a try next time you’re craving something salty and satisfying!

Exact Ingredients List

Here’s what you’ll need to make crispy fried zucchini chips:

• 2 medium zucchini
• 2 eggs, beaten
• 2 1/2 cups saltine cracker crumbs
• Vegetable oil for frying

The zucchini provides the base for your chips. You’ll coat the slices in beaten egg and cracker crumbs to create a crispy exterior.

Make sure to have enough vegetable oil on hand for frying. The amount will depend on the size of your pot or fryer.

This simple ingredient list yields about 6 servings of zucchini chips. You can easily double the recipe if you’re cooking for a crowd.

Remember to have some paper towels or a wire rack ready for draining the chips after frying. This helps keep them crispy.

Instructions

Start by washing your zucchini and slicing them into 1/4-inch rounds. This thickness works well for frying and ensures a crispy exterior with a tender interior.

Set up your breading station. Put beaten eggs in one shallow dish and cracker crumbs in another. This makes the coating process quick and easy.

Dip each zucchini slice in the egg wash first. Then coat it thoroughly with cracker crumbs. Make sure each piece is well-covered for maximum crunch.

Heat your vegetable oil to 350°F in a deep fryer or large pot. Use a thermometer to check the temperature. This ensures your zucchini fries up perfectly.

Carefully add the breaded zucchini to the hot oil. Fry for 1 to 2 minutes until they turn golden brown and crispy. Keep an eye on them as they cook quickly.

Use a slotted spoon to remove the fried zucchini from the oil. Place them on a wire rack to drain excess oil. This helps keep them crispy.

Serve your fried zucchini chips while they’re hot and crunchy. They make a great snack or side dish for any meal. Enjoy!

Possible Substitutes List & Recipe Variations

Want to mix things up with your fried zucchini chips? Try these tasty swaps and changes!

Veggie swaps:

• Yellow squash
• Eggplant
• Green tomatoes

Coating alternatives:

• Panko breadcrumbs for extra crunch
• Gluten-free crackers for a wheat-free option
• Cornmeal for a Southern twist

Spice up your crumb mixture with:

• Grated Parmesan cheese
• Italian seasoning
• Garlic powder
• Smoked paprika

For a healthier version, you can bake your zucchini chips. Just spray them with cooking oil and bake at 425°F for 20-25 minutes, flipping halfway through.

Try different dips to serve with your chips:

• Ranch dressing
• Marinara sauce
• Tzatziki
• Aioli

You can also make these ahead of time. Bread the zucchini and store in the fridge for up to 8 hours before frying. This is great for busy days or when you’re having guests over.

Tips, Tricks & Storing

Here are some helpful tips for making the best fried zucchini chips:

• Pat the zucchini slices dry before breading to help the coating stick better.
• For extra crunch, double-coat the zucchini by dipping in egg and crumbs twice.
• Try adding grated Parmesan cheese or Italian seasoning to the cracker crumbs for more flavor.

When frying, keep these tricks in mind:

• Fry in small batches so the oil temperature stays hot.
• Use a thermometer to maintain the oil at 350°F for perfectly crispy chips.
• Don’t overcrowd the fryer or pot, as this can make the zucchini greasy.

To store your leftover fried zucchini chips:

• Let them cool completely before storing.
• Place in an airtight container with paper towels between layers to absorb moisture.
• Keep in the fridge for up to 3 days.

To reheat, bake on a wire rack in a 375°F oven for 5-10 minutes until crispy again. Avoid microwaving, as this can make them soggy.