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If you’re after a dish that’s easy to prepare but still feels elevated enough for a date night, these zucchini and eggplant chips are the perfect choice. Thin slices of fresh vegetables are coated in a light, crisp batter and fried until golden and crunchy. The result is a snack that’s airy, flavorful, and just indulgent enough to feel like a treat, ideal for sharing over casual drinks or a cozy evening at home.
Why Zucchini eggplant chips Are Date Night Magic
Eggplant and zucchini chips have become one of my go-to appetizers, especially when I want something impressive without the stress. There’s something addictive about that crisp exterior giving way to a soft, warm center. I love how the sweetness of the zucchini plays off the earthiness of the eggplant, it hits all the right notes without trying too hard.
This recipe is inspired by the legendary version from Milos, but making it at home feels even better. It gives me full control over the texture, the oil, and the salt (yes, I like mine extra crispy). And honestly, serving this up with a chilled glass of white wine instantly sets the tone for a relaxed, intimate evening. Simple ingredients, done right, always win.
The Perfect Shared Snack
Sharing food is one of the easiest and most natural ways to connect, and these chips are made for that. Their small size makes them great for sharing, and the crispy texture keeps them fun to eat. They’re light enough that you won’t feel full too quickly, but they still have plenty of flavor.
Ingredients
For the Vegetable Chips:
- Canola oil (for shallow frying)
- 1/2 medium zucchini, sliced paper-thin
- 1/2 small Italian eggplant, sliced paper-thin
- 1/4 cup all-purpose flour
- Sea salt, to taste
For the Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon dried oregano
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water (or cold club soda for extra crispness)
- Optional: 1 tablespoon rice flour (for extra crunch)
How Each Ingredient Elevates Zucchini eggplant chips
- Canola Oil: Neutral flavor and high smoke point make it perfect for frying crispy chips without overpowering the vegetables.
- Zucchini & Eggplant: The stars of the dish—thinly sliced for that perfect crunch and tender bite.
- All-Purpose Flour (for coating): Helps the batter stick to the veggies, creating a crispy shell.
- Dried Oregano: Adds a subtle herbal aroma that complements the earthiness of eggplant.
- Sea Salt: Enhances all the flavors and brings out the natural sweetness of the vegetables.
- Cornstarch & Rice Flour: These keep the batter light and extra crispy, no soggy bites here!
- Baking Powder: Gives the batter a light, airy texture by creating tiny bubbles during frying.
- Cold Sparkling Water: The secret to a delicate, crispy batter. The bubbles create texture and prevent heaviness.
Step-by-Step Preparation for Zucchini eggplant chips
- Make the Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and oregano. If you want extra crunch, add the rice flour here too. Slowly pour in the cold sparkling water while whisking until the batter is smooth and thick enough to coat the back of a spoon. Adjust the thickness by adding more water or flour as needed.
- Prep the Vegetables
Slice the zucchini and eggplant paper-thin using a mandoline or sharp knife. Place the slices in a bowl of warm water to keep them fresh and prevent browning. - Heat the Oil
Pour about 1 to 2 inches of canola oil into a heavy-bottomed saucepan or wok. Heat the oil to 350°F (175°C). Use a thermometer for accuracy—this temperature is key for crispy, non-greasy chips. - Coat and Fry
Working in small batches, remove a few vegetable slices from the water, shake off excess moisture, and coat them lightly with flour. Shake off any extra flour, then dip each slice into the batter, ensuring a full coat. Carefully place the slices into the hot oil. Fry until golden brown and crispy, about 1-2 minutes per side. Use a slotted spoon to remove and drain on paper towels. Season immediately with sea salt. - Serve and Impress
Stack your crispy chips into a tall, tempting tower on a serving plate. Pair with a cooling tzatziki dip or your favorite sauce. The creamy dip balances the crunch perfectly and adds a fresh flavor contrast.
Pro Tips for the Perfect Crispy Zucchini eggplant chips
- Keep Oil Hot: Maintain the oil temperature at 350°F. Too low, and the chips absorb oil and turn soggy. Fry in small batches so the oil doesn’t cool down too much.
- Double Coat for Crunch: For a crispier finish, lightly dredge the vegetable slices in flour, dip in the batter, then dust with a second, thin layer of flour before frying. This creates a crisp outer shell without being heavy.
- Use Ice-Cold Sparkling Water: Very cold sparkling water keeps the batter light and airy. The bubbles expand during frying, helping the coating become crisp and delicate rather than dense.
- Season Immediately: Place chips on a wire rack or paper towels to drain excess oil. While still hot, season them with fine salt, this helps the salt stick and enhances flavor without softening the crust.
Frequently Asked Questions
Q: Can I prep these chips ahead of time?
A: You can slice the vegetables and prepare the batter in advance, but fry the chips just before serving for the best crunch.
Q: What’s the best oil for frying?
A: Canola oil is ideal because of its neutral flavor and high smoke point.
Q: How do I keep the batter from getting soggy?
A: Keep the oil hot and fry in small batches. Also, don’t overcrowd the pan, which can lower the temperature.
Fun Date Night Ideas While Cooking Zucchini eggplant chips
- DIY Wine & Snack Pairing Night: Turn the evening into a casual tasting experience. Pick up two or three different white wines (like Sauvignon Blanc, Pinot Grigio, and a Greek Assyrtiko for a nod to Milos) and taste them alongside the chips. Talk about what works, what doesn’t, it’s interactive, low-pressure, and sets the mood for lingering conversation.
- Mediterranean Tapas & Movie Night: Make these chips the star of a Mediterranean-inspired snack spread. Add some olives, hummus, pita, and maybe a few grilled shrimp skewers. Put on a feel-good movie or something light-hearted and let the food do most of the work. It’s the kind of night that feels spontaneous but still special.
- Cook Together & Compete Lightly: Split the prep: one person handles slicing and coating the veggies, the other manages the frying and seasoning. Make it playful, who gets the crispier batch? Set up a dipping sauce “challenge” with your own twists (garlic yogurt, spicy aioli, herbed tahini).
Final Thoughts
There’s something about these crispy little bites that brings people together. They’re more than just a snack, they’re a moment. The crunch, the warmth, the fresh flavors, they all come together in a way that makes them perfect for a relaxed, cozy evening. They’re quick to make, easy to eat, and impressive without being over-the-top. Light the candles, pour something nice, and enjoy them side by side. It’s simple, delicious, and exactly the kind of food that turns an ordinary night into something memorable.
Ingredients
Vegetable Chips
- Canola oil for shallow frying
- 1/2 medium zucchini sliced paper-thin
- 1/2 small Italian eggplant sliced paper-thin
- ¼ cup all purpose flour
- Sea salt to taste
Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp of dried oregano
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water or cold club soda for extra crispness
- 1 tablespoon rice flour for extra crunch (optional)
Instructions
Prepare the Batter:
- In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. If using rice flour, add it to the dry mixture.
- Slowly add the cold sparkling water while whisking, until the batter is smooth but still thick enough to coat the back of a spoon. Adjust the consistency if needed by adding more water (if too thick) or flour (if too thin).
Prepare the Vegetable Slices:
- Pour 1″ to 2″ of oil into a large heavy-bottomed saucepan or wok and heat the oil to 350°F.
- Place zucchini and eggplant slices in a bowl of warm water.
- Working with a few slices at a time, remove them from the water, shake off excess, and coat them with all-purpose flour. Shake off any excess flour.
Coat in Batter and Fry:
- Dip the floured zucchini and eggplant slices into the batter, ensuring they’re fully coated.
- Carefully place them into the hot oil. Fry the vegetable slices until golden brown and crispy. (Be cautious of oil splattering.)
- Using a slotted spoon or skimmer, remove the chips and drain them on paper towels.
Finish the Chips:
- Carefully stack the crispy vegetable chips into a tall tower on a serving plate. Serve with a side of tzatziki for dipping, allowing the creamy sauce to complement the crispness of the chips.
