Nothing beats the satisfying crunch and fresh flavor of my Crispy Zucchini Crisps with Garlic Aioli Recipe. If you’re looking for an appetizer that’s light, crispy, and bursting with zingy garlic goodness, you’re in the right place. These zucchini crisps are golden little bites of heaven—perfect for sharing or just sneaking a few yourself!

A black cast iron skillet lined with brown parchment paper holds many golden brown, crispy fried zucchini slices, each about one layer thick with a crunchy textured coating and visible green zucchini skin around the edges. To the right side of the skillet, two lemon wedges and fresh green parsley sprigs rest next to a small glass bowl filled with creamy white dipping sauce. The skillet sits on a wooden surface replaced by a white marbled texture. 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 Crisps with Garlic Aioli Recipe
Top Tip
How to Serve Crispy Zucchini Crisps with Garlic Aioli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Zucchini Crisps with Garlic Aioli Recipe

Why You'll Love This Recipe

I can’t get enough of how crisp and golden these fried zucchini crisps turn out every time, especially paired with that creamy, tangy garlic aioli. It’s a combo that never fails to impress guests and family alike!

Ultimate Crunch: Panko breadcrumbs create the perfect crispy coating that stays crunchy even after frying.
Simple Ingredients: You only need a handful of everyday pantry staples to make these irresistibly good.
Quick to Prepare: Ready in just 30 minutes, making it an easy go-to snack or party appetizer.
Delicious Dip: The homemade garlic aioli is creamy, zesty, and pairs perfectly with the warm zucchini crisps.

Ingredients & Why They Work

Getting the best ingredients is half the fun. Choose firm, medium to large zucchinis with smooth skin and prepare everything for a smooth assembly line to keep things efficient and mess-free.

Flat lay of two medium fresh zucchinis sliced into thick rounds, a small mound of pale all-purpose flour sprinkled with black pepper and sea salt on top, two whole uncracked brown eggs, a heaping pile of golden panko bread crumbs, a small white bowl filled with extra light olive oil, a small white bowl with creamy mayonnaise, a single peeled garlic clove, a small white bowl containing bright yellow lemon juice, a small white bowl of fine sea salt, and a small white bowl of freshly ground black pepper all arranged in perfect symmetry 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 and firm for crisp texture; slicing them half an inch thick keeps them tender yet sturdy.
All-purpose flour: Seasoned with salt and pepper to add flavor and help the egg wash stick better.
Fine sea salt: Used to season both the flour and the final dish for balanced seasoning.
Freshly ground black pepper: Adds subtle heat and depth to the breading and aioli.
Eggs: Beaten to create a sticky egg wash that anchors the crumbs firmly on the zucchini.
Panko bread crumbs: The secret to unbeatable crunch and golden color.
Extra light olive oil: A high smoke point oil perfect for shallow frying to crisp up the coating without burning.
Mayonnaise: The creamy base for the garlic aioli that balances the zing and crunch perfectly.
Garlic clove: Pressed or grated fresh to infuse the dip with punchy, aromatic flavor.
Lemon juice: Brings brightness and cuts through the richness of the aioli.

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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 Crisps with Garlic Aioli Recipe is how easy it is to customize. Whether you want to add a personal twist or adapt it to your dietary needs, there’s plenty of room to get creative and make this appetizer truly yours.

Herb-Infused Breadcrumbs: I love adding a teaspoon of dried Italian herbs like oregano, basil, and thyme to the panko crumbs for an extra herby crunch. It gives the crisps a delightful Mediterranean flair that's simply irresistible.
Spicy Kick: If you enjoy some heat, sprinkle a pinch of cayenne pepper or smoked paprika into the seasoned flour or breadcrumbs. It adds a subtle warmth that pairs beautifully with the creamy garlic aioli.
Gluten-Free Variation: Swap the all-purpose flour for a gluten-free flour blend and use gluten-free panko breadcrumbs. The technique stays the same, but your crisps will be safe for gluten-sensitive friends without sacrificing that crispy texture.
Air-Fried Version: For a lighter alternative, try air frying the breaded zucchini slices at 400˚F for about 10 minutes, flipping halfway through. It cuts down on oil while still keeping them crisp and golden.
Seasonal Add-Ons: In summer, toss in thin slices of yellow squash alongside zucchini for variety in color and flavor. It’s a beautiful way to showcase seasonal produce.

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

A white plate holds a circle of small, golden brown fried pickle slices with a crunchy texture topped with tiny salt crystals. In the middle of the plate, there is a small metal cup filled with creamy white dipping sauce sprinkled with black pepper. Behind the cup, three thin, bright yellow lemon slices rest against the plate. A woman's hand is seen dipping one of the fried pickle slices halfway into the sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set Up Your Assembly Line

Start by getting organized—one of my favorite cooking tips! In three separate bowls, prepare your coatings: mix the half cup of all-purpose flour with 1 teaspoon of salt and ¼ teaspoon of black pepper in the first bowl. Beat your two eggs in the second, creating a smooth egg wash. In the third, pour in 1 ½ cups of panko breadcrumbs. Having everything set up makes the breading process quick and mess-free.

Step 2: Coat Each Zucchini Round

Take each zucchini slice and dredge it in the seasoned flour mixture, tapping off any excess so the coating isn’t clumpy. Next, dip it into the beaten eggs, ensuring a full coating while letting any extra drip off before moving it to the panko crumbs. Finally, press each slice into the breadcrumbs, flipping and scooping crumbs on top to cover all sides evenly. Place the breaded rounds on a platter and repeat until all zucchini are ready. This triple-dip method locks in crispiness when frying.

Step 3: Fry to Golden Perfection

Heat about ¼ inch of extra light olive oil in a heavy-bottomed, non-stick skillet over medium heat. Use a thermometer to bring the oil to 350˚F—test by dropping a breadcrumb in; it should sizzle immediately. Add the zucchini crisps in a single layer without overcrowding the pan, and fry for 3 minutes on each side until they reach that perfect golden brown. If they start browning too fast, lower your heat slightly. Once done, transfer them to a wire rack over paper towels to drain excess oil and preserve their crunch.

Step 4: Whip Up the Garlic Aioli

In a small bowl, combine ⅓ cup mayonnaise, one pressed or grated garlic clove, ½ tablespoon of fresh lemon juice, ¼ teaspoon of fine sea salt, and ⅛ teaspoon of freshly ground black pepper. Stir together until the sauce is smooth and creamy. This tangy and garlicky aioli is the perfect partner for those crispy zucchini crisps.

Step 5: Serve Immediately and Enjoy!

Arrange your warm zucchini crisps on a plate alongside a generous bowl of your garlic aioli. Serve right away for the best texture — crispy on the outside and tender inside, with that zesty dip that ties everything together. Trust me, once you try this, it’s going to be a favorite appetizer for gatherings or a simple treat any day.

Top Tip

Mastering the art of frying these crispy zucchini crisps is all about technique and attention to detail. These tips will help you get that perfect golden crunch every single time.

Maintain Oil Temperature: Using a thermometer to keep the oil steady at 350˚F ensures the zucchini crisps cook evenly without soaking up excess oil, leaving them light and crunchy.
Don’t Overcrowd the Pan: Frying in small batches keeps the oil temperature consistent and prevents the crisps from turning soggy or sticking together.
Pat Zucchini Dry: Before you dredge, drying your zucchini slices helps the breading stick better and reduces moisture that can cause sogginess.
Use Panko Breadcrumbs: From my experience, these breadcrumbs create an unbeatable crunch compared to regular ones. Trust me, it makes a big difference!

How to Serve Crispy Zucchini Crisps with Garlic Aioli Recipe

The image shows four steps of making fried zucchini slices on a white marbled surface. Top left shows a zucchini sliced into thick green rounds next to a knife with a black handle. Top right has three white bowls: the first filled with flour holding one zucchini slice in the middle, the second with a yellow beaten egg mixture with a spoon inside and a zucchini slice coated in it, and the third with breadcrumbs coating a zucchini slice in the center. Bottom left shows zucchini slices breaded and frying in hot oil in a black pan. Bottom right shows the same slices after frying with a golden brown crust on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add a sprinkle of freshly chopped parsley or basil for a pop of color and a fresh herbal note. A light dusting of grated Parmesan can also add an irresistible savory touch just before serving.

Side Dishes

Pair these zucchini crisps with a bright, crisp green salad or a tangy tomato bruschetta to balance the richness. They also make a great companion to grilled meats or sandwiches for a casual meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover crispy zucchini crisps in an airtight container lined with paper towels to absorb moisture. They’ll keep best in the fridge for up to 2 days but are tastiest eaten freshly made.

Freezing

You can freeze the breaded zucchini slices before frying by laying them flat on a baking sheet, freezing until firm, then transferring to a freezer bag. This way, they’re ready to fry whenever the craving hits!

Reheating

To bring back the crispiness, reheat leftover crisps in a preheated oven at 400˚F for about 5–7 minutes on a wire rack. Avoid microwaving, which can make them soggy.

Frequently Asked Questions:

Can I bake these zucchini crisps instead of frying?

Yes! Baking is a healthier alternative. To bake, arrange breaded zucchini slices on a greased baking sheet and bake at 425˚F for 20 minutes, flipping halfway through, until golden and crispy.

How do I prevent the zucchini from becoming soggy?

Pat your zucchini slices dry before breading, fry in small batches to keep oil temperature consistent, and drain on a wire rack instead of paper towels for maximum crispiness.

Can I prepare the garlic aioli ahead of time?

Absolutely! The garlic aioli can be made up to 2 days in advance and stored covered in the fridge. Just give it a good stir before serving.

What’s the best oil to use for frying zucchini crisps?

Use an oil with a high smoke point like extra light olive oil or avocado oil to get that perfect golden crust without burning the breading.

Final Thoughts

There's simply something so satisfying about biting into perfectly crispy zucchini crisps dipped in a zesty garlic aioli. I hope this Crispy Zucchini Crisps with Garlic Aioli Recipe becomes your go-to for easy entertaining or a comforting snack. The combination of crunchy, tender, and flavorful is truly a winner every time. Happy cooking and enjoy every crunchy bite!