Description
Crispy, oven-baked zucchini chips coated in parmesan and panko, served with a creamy basil mayo. A healthier, flavor-packed snack or appetizer!
Ingredients
Scale
For the Zucchini Chips:
- 2 medium zucchini (sliced into 1/4-inch rounds)
- 1/2 cup flour (or gluten-free)
- 2 eggs (lightly beaten)
- 2 cups panko breadcrumbs (or gluten-free)
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon zest
- Salt and pepper (to taste)
For the Basil Mayo:
- 1/2 cup mayonnaise
- 1/4 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.
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Mayo can be made up to 5 days ahead.
-
Air fry option: 400°F for 10–12 minutes.
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Store chips in fridge for 2 days; reheat in oven or air fryer.
-
Try different herbs or dipping sauces to mix it up!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220