Greek fried zucchini chips recipe (crispy & vegan)

There are a few different recipes for these zucchini chips, but after many tries, I can say that this recipe produces the crunchiest chips ever, due to a simple trick you're going to do just before frying them.

Except for the frying process, which requires you to be over the frying pan the most of the time, this is a very easy and simple recipe, everyone can make at home.

How to make fried zucchini chips

• Cut the zucchini in thin strips. For this, you can use a mandolin, a sharp knife or even a vegetable peeler.
• Salt them and let them drain so some of the moisture is removed.
• Dry them well with paper towels.
• Coat them with flour.
• Dip them instantly into a bowl of water and fry them.

How thin do the zucchini strips need to be?

Just keep in mind that thick strips of zucchini will never be crunchy, because zucchini contain a lot of moisture. So generally, the thinner the better. I like to cut them about 0.12 inches or 3 mm thick. Instead of strips you can also cut them in slices.

After you cut the zucchini you have to salt them and let them sit in a strainer or a colander for a few minutes. This will remove some of their moisture and help them become more crunchy.

For the coating, some recipes use plain, all-purpose flour while others dip them in a simple flour-based batter. In this recipe you first coat them with flour and then briefly dip them in water before frying. It sounds strange, I know!

The trick for crispy zucchini chips

So, this is the trick I have found that produces the crispiest, crunchiest, fried zucchini chips. It is something like a hybrid method. First you coat the zucchini with all-purpose flour and just before you fry them, you briefly dip them in a bowl with cold water.

Why? The water and the flour create a wet coating which during cooking becomes extra crunchy and tasty.

I'm not going to lie. It will splatter a bit.

Use a deep fryer or a deep frying pan to minimize splatter. A vegetable frying oil such as corn oil is commonly used but you can also use a mix of olive and corn oil or another neutral tasting frying oil of your preference.

How do you keep fried zucchini from getting soggy?

• Zucchinis contain a lot of water, so it is best to slice them and then salt them so that the salt draws out some of the moisture. Then, place them in a strainer to drain.
• After 5-10 minutes, lay out a couple paper towels and line the zucchini slices over the towels. Pat them dry with additional paper towels and then coat them with the flour to prepare them for frying.
• Immediately after frying, place them in a bowl with one or two paper towels to absorb the extra frying oil.

How to serve zucchini chips

Serve them plain as an appetizer with a glass of white wine, beer or ouzo. If you feel extra fancy, make a quick dip with Greek strained yogurt and dill.

You can also make the black garlic tzatziki from this Greek pork skewers (Souvlaki recipe)

Just remember: zucchini chips don't wait for you, you wait for them. Eat them while they're still warm, because as they sit they will become less crunchy.

A simple Greek yogurt dip for zucchini chips

This dip is so simple and versatile, you'll be making it all the time! In Greece, almost all zucchini recipes require some dill weed since they pair so well together, but if you don't like it you can leave it out or replace it with parsley, mint or chives.

The ingredients are:

• Strained Greek yogurt (makes the dip thick and creamy)
• Chopped dill weed
• Salt and freshly grated black pepper
• Dried garlic powder (optional)

Alternatively, you can make one of the 3 variations of this tzatziki recipe.

🎥Recipe Video