Zucchini & Eggplant Chips Recipe

Prepare vegetables

Wash the zucchini and eggplant. Trim the ends. Using a mandoline set to about 1/16–1/8 inch (1.5–3 mm) or a very sharp knife, slice the zucchini and eggplant into thin rounds. Aim for even thickness so they cook uniformly. Place slices in a single layer on paper towels and sprinkle lightly with 1/2 tsp salt to draw out moisture. Let sit 10 minutes, then gently pat dry with additional paper towels to remove excess moisture.

Make the light dredge

In a shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, remaining 1/2 tsp salt, and 1 tsp black pepper until evenly combined. This dry mix will create a light crisp coating.

Heat oil

Pour oil into a deep skillet or heavy-bottomed pot to a depth of about 1/2 to 3/4 inch (enough for shallow frying). Heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds. Maintain temperature between 325–350°F (160–175°C) during frying.

Dredge and fry

Working in small batches (6–8 slices at a time depending on pan size), lightly toss a single layer of vegetable slices in the flour-cornstarch mixture, shaking off excess. Carefully place the slices into the hot oil in a single layer. Fry, turning once with tongs or a slotted spoon, until golden brown and crisp, about 1.5–3 minutes per side depending on thickness. Avoid overcrowding to keep oil temperature steady.

Drain and season

Use a slotted spoon to transfer cooked chips to a paper towel–lined baking sheet. Immediately season lightly with a pinch of salt while still hot. Repeat with remaining slices, letting the oil return to temperature between batches if needed.

Keep crisp

If making ahead for a short time, keep finished chips in a single layer on a wire rack in a warm (200°F/95°C) oven for up to 10–15 minutes to stay crisp. Do not cover, which traps steam and softens them.

Prepare cucumber

Peel the cucumber if skin is thick. Grate on the large holes of a box grater or on a mandoline and transfer grated cucumber to a fine mesh sieve or clean kitchen towel. Sprinkle with a pinch of salt and let drain 10 minutes to remove excess water. Squeeze or press out remaining liquid thoroughly so the tzatziki does not become watery.

Combine ingredients

In a bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, olive oil, lemon juice, white wine vinegar, 1 tsp salt, and 1/2 tsp black pepper until smooth and well combined. Taste and adjust seasoning with additional salt or lemon juice as needed.

Chill and marry flavors

Cover the tzatziki and refrigerate for at least 20 minutes (preferably 30–60 minutes) to let flavors meld. If short on time, it can be served immediately, but chilling improves balance and texture.

Arrange a generous heap of zucchini and eggplant chips on a small plate or platter. Spoon a bowl of chilled tzatziki alongside or dollop small quenelles of tzatziki onto the platter. Garnish with lemon wedges for squeezing. Serve immediately so chips remain crisp.