If you're looking for a crispy, golden snack that's both satisfying and light, these Crispy Zucchini Chips with Basil Mayo are just the ticket. I first made these for a summer picnic, and they’ve since become a go-to side dish and appetizer in our home. It’s the perfect way to use up garden-fresh zucchini and enjoy a guilt-free crunch without deep frying.
Paired with a creamy basil mayo for dipping, these chips strike a beautiful balance between savory and herby. They’re ideal for entertaining, make a fun kid-friendly snack, and are endlessly customizable to suit your taste buds. Whether you're making them for game day, a backyard BBQ, or as a snack to go with a glass of chilled white wine, they’ll disappear in no time!
What I love most is how easily they come together with a handful of pantry staples. You don’t need a deep fryer, just a hot oven or air fryer and a little bit of prep. And because they’re baked, not fried, you get all the crunch without the extra grease. It’s a healthier choice that doesn’t skimp on taste or texture. Trust me, even the pickiest eaters will be reaching for seconds.
Why You’ll Love Crispy Zucchini Chips with Basil Mayo
- Healthier Than Fried: Oven-baked with a crunchy panko coating that delivers great texture without the extra oil.
- Fresh and Flavorful: Zucchini and basil are a classic summer combo that’s light and refreshing.
- Kid-Approved: A fun way to get little ones to eat more veggies without a fuss.
- Customizable: Use gluten-free ingredients, change up the herbs, or add spices to the breadcrumbs.
- Perfect for Entertaining: Great finger food with an elegant twist—ideal for brunches, parties, and potlucks.
- Make-Ahead Friendly: Basil mayo can be made in advance and zucchini can be sliced and stored.
- Minimal Ingredients: Uses everyday kitchen staples.
- Versatile Pairing: Pairs well with a variety of dips and sauces.
Ingredients You’ll Need
For the Zucchini Chips:
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ cup flour (or gluten-free flour)
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs (or gluten-free panko)
- ½ cup grated parmesan cheese
- 1 tablespoon lemon zest
- Salt and pepper, to taste
For the Basil Mayo:
- ½ cup mayonnaise
- ¼ cup fresh basil leaves, finely chopped
Step-by-Step Instructions
- Prep the Oven and Coating Station
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top to promote airflow and crisping.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko, parmesan, lemon zest, salt, and pepper.
- Coat the Zucchini
- Working with a few slices at a time, dredge zucchini in flour, dip into the beaten eggs, and press into the panko mixture to coat thoroughly.
- Lay coated slices on the prepared rack, spacing evenly so they don’t overlap.
- Repeat with all the zucchini rounds until the tray is full.
- Bake Until Crispy
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp on both sides.
- For extra crunch, broil for 1–2 minutes at the end, watching closely to avoid burning.
- Make the Basil Mayo
- In a small bowl, combine mayonnaise and finely chopped basil.
- Stir well and refrigerate for at least 15 minutes to let the flavors meld.
- For a tangy twist, add a squeeze of lemon juice or a pinch of garlic powder.
Serving and Storage Tips
Serve zucchini chips hot and crispy straight from the oven with the chilled basil mayo on the side. Arrange them on a platter for parties or pair with a fresh salad for a light lunch. These also make an excellent side for grilled meats or vegetarian mains.
To store, place cooled chips in an airtight container lined with paper towels and refrigerate for up to 2 days. Reheat in the oven or air fryer at 375°F (190°C) until hot and crispy again. Avoid microwaving, as it can make them soggy.
The basil mayo will keep in a sealed container in the fridge for up to 5 days. Give it a quick stir before serving again.
Helpful Notes
- Slice Evenly: Use a mandoline or sharp knife to ensure consistent thickness for even cooking.
- Air Fryer Option: Cook in batches at 400°F for 10–12 minutes, flipping halfway.
- Cheese Swap: Pecorino Romano or nutritional yeast are great alternatives for parmesan.
- Make it Spicy: Add cayenne, chili flakes, or smoked paprika to the breadcrumb mix for heat.
- Herb Variations: Try dill, parsley, or tarragon in the mayo for different flavor profiles.
- Prep Tip: Zucchini slices can be cut and stored in the fridge up to 24 hours ahead.
- Dipping Sauce Ideas: These also pair well with tzatziki, sriracha mayo, or honey mustard.
Frequently Asked Questions
- Can I make these ahead of time?
Yes! Coat the zucchini slices and keep them covered in the fridge for up to 4 hours before baking. - Can I freeze the zucchini chips?
They’re best fresh, but can be frozen after baking. Reheat from frozen in an air fryer or hot oven until crisp. - Can I make them dairy-free?
Absolutely. Skip the parmesan or use a dairy-free cheese alternative. - What else can I dip them in?
Ranch, garlic aioli, chipotle mayo, or even marinara sauce work well. - How do I keep them crispy?
Bake on a wire rack, don’t overcrowd the pan, and serve immediately. Reheat in a hot oven or air fryer to revive crispness. - Can I use other vegetables?
Yes! Try this recipe with eggplant rounds, yellow squash, or even thin-sliced sweet potatoes.
Final Thoughts
Crispy Zucchini Chips with Basil Mayo are a delicious way to elevate your everyday veggie game. They’re simple to prepare, full of texture and flavor, and a great alternative to traditional fried snacks. Whether you’re serving them at a party or just craving something savory and crunchy, these chips are sure to please.
With their vibrant color, satisfying crunch, and versatile pairing options, these zucchini chips are a welcome addition to any table. They’re a perfect blend of healthy and indulgent, and once you try them, you’ll be hooked. Give them a go—you might just discover your new favorite snack or go-to summer appetizer!
Crispy Zucchini Chips with Basil Mayo
Ingredients
For the Zucchini Chips:
- 2 medium zucchini sliced into ¼-inch rounds
- ½ cup flour or gluten-free
- 2 eggs lightly beaten
- 2 cups panko breadcrumbs or gluten-free
- ½ cup grated parmesan cheese
- 1 tablespoon lemon zest
- Salt and pepper to taste
For the Basil Mayo:
- ½ cup mayonnaise
- ¼ cup fresh basil finely chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and set a wire rack on top.
- Prepare 3 bowls: flour; beaten eggs; panko, parmesan, zest, salt, pepper.
- Dredge zucchini in flour, dip in egg, then coat in panko mixture. Arrange on rack.
- Bake for 20–25 min, flipping halfway, until golden. Optional: broil 1–2 min for extra crispness.
- Mix mayo and basil. Chill until ready to serve. Serve chips warm with basil mayo.
Notes
- Use gluten-free ingredients for a GF version.
- Mayo can be made up to 5 days ahead.
- Air fry option: 400°F for 10–12 minutes.
- Store chips in fridge for 2 days; reheat in oven or air fryer.
- Try different herbs or dipping sauces to mix it up!
Leave a Reply