Description
Crispy Zucchini Chips with Basil Mayo are golden, cheesy, and irresistibly crunchy — the perfect snack or appetizer for any occasion. Oven-baked, skillet-fried, or air-fried to perfection, with a creamy basil mayo dip that steals the show.
Ingredients
• 2 medium zucchini, sliced into 1/4-inch rounds
• 1/2 cup flour (gluten-free if preferred)
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs (or gluten-free panko)
• 1/2 cup grated parmesan cheese
• 1 tablespoon lemon zest
• Salt and pepper, to taste
• 1/2 cup mayonnaise
• 1/4 cup fresh basil leaves
Instructions
1. Set up a dredging station: flour in one bowl, eggs in another, and a mix of panko, parmesan, lemon zest, salt, and pepper in a third.
2. Dip each zucchini slice into flour, then egg, then the breadcrumb mixture. Press gently to coat.
3. Oven method: Preheat to 425°F (220°C). Place slices on a wire rack over a baking sheet. Lightly spray with oil and bake for 15–20 minutes until golden.
4. Skillet method: Heat oil in a pan over medium heat. Cook slices for 2–3 minutes per side until golden and crispy.
5. Air fryer method: Arrange slices in the basket and cook at 400°F for 10–12 minutes, shaking halfway through.
6. Make the dip: Blend mayonnaise and basil leaves in a food processor until smooth.
7. Serve the zucchini chips hot with a side of basil mayo.
Notes
– For a vegan version, use aquafaba instead of eggs and vegan mayo.
– To make it gluten-free, use GF flour and GF panko.
– Use a wire rack while baking for optimal airflow and crunch.
– Basil mayo can be made 1–2 days in advance and refrigerated.
– Zucchini chips are best served immediately but can be reheated in an air fryer.
- Prep Time: 15
- Cook Time: 20
- Method: Oven, Skillet, or Air Fryer
- Cuisine: American