Zucchini Chips with Tzatziki Sauce

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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1 large egg

1 cup all-purpose flour 

1 1/2 teaspoons garlic powder 

Vegetable oil, for frying

2 medium zucchini

Flaked sea salt, for sprinkling

Tzatziki, recipe follows

Lemon wedges, for serving


1/2 cup plain Greek yogurt

2 tablespoons seeded, diced cucumbers

1 teaspoon minced fresh mint

1 teaspoon red wine vinegar 

Pinch kosher salt 

1 clove garlic, minced 


  1. In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder.
  2. Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  3. Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds.
  4. Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot.
  5. Serve with Tzatziki and lemon wedges.


  1. In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve.