Crispy Zucchini Chips with Basil Mayo
Crispy, oven-baked zucchini chips coated in parmesan and panko, served with a creamy basil mayo. A healthier, flavor-packed snack or appetizer!
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!