thin and crispy fried squash on a blue enamelware platter

Irresistible Fried Squash Chips

Sliced thin and fried with a crispy cornmeal crust, these squash chips are irresistible. If you been wondering how to cook summer squash, give these fried squash chips a try.
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8 servings
Calories 221 kcal


  • vegetable oil
  • 3-4 summer squash sliced paper thin
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup cornmeal or hushpuppy mix
  • ½ teaspoon baking powder
  • salt and pepper to taste


  1. Combine egg and milk in a shallow baking dish. Add squash slices and soak for 20-30 minutes.
  2. Pour about 2 inches of vegetable oil in a skillet or Dutch oven and heat to medium.
  3. In a separate shallow baking dish, combine flour, cornmeal or hushpuppy mix, salt and pepper.
  4. Remove the squash from the egg wash and dredge in flour mixture, coating lightly on each side.

  5. Fry squash in small batches for about 2-3 minutes, turning once, until both sides are golden or light brown.

  6. Remove and drain on paper towels. While squash is still hot, season to taste with sea salt.

  7. Serve immediately.
Nutrition Facts
Irresistible Fried Squash Chips
Amount Per Serving
Calories 221 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 41mg14%
Sodium 31mg1%
Potassium 385mg11%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 270IU5%
Vitamin C 12.5mg15%
Calcium 70mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.