Crispy Zucchini Chips with Basil Mayo are a crunchy, bright snack you can make fast.
- Crispy Zucchini Chips with Basil Mayo introduction
- Crispy Zucchini Chips with Basil Mayo why make this recipe
- Crispy Zucchini Chips with Basil Mayo how to make Crispy Zucchini Chips with Basil Mayo
- Crispy Zucchini Chips with Basil Mayo Ingredients :
- Crispy Zucchini Chips with Basil Mayo Directions :
- Crispy Zucchini Chips with Basil Mayo how to serve Crispy Zucchini Chips with Basil Mayo
- Crispy Zucchini Chips with Basil Mayo how to store Crispy Zucchini Chips with Basil Mayo
- Crispy Zucchini Chips with Basil Mayo tips to make Crispy Zucchini Chips with Basil Mayo
- Crispy Zucchini Chips with Basil Mayo variation (if any)
- Crispy Zucchini Chips with Basil Mayo FAQs
Crispy Zucchini Chips with Basil Mayo introduction
Crispy Zucchini Chips with Basil Mayo make a great start to a meal or a quick party snack.
Serve them warm and keep the basil mayo on the side so the chips stay crisp.
They also go well next to a hearty main like corned beef pie with chips & gravy for a full plate.
Crispy Zucchini Chips with Basil Mayo why make this recipe
Crispy Zucchini Chips with Basil Mayo give you a fresh veggie snack with a simple dip.
You get crunch, a light cheese note, and bright lemon in each bite.
They pair nicely with many mains, such as creamy coconut basil chicken with rice.
Crispy Zucchini Chips with Basil Mayo how to make Crispy Zucchini Chips with Basil Mayo
Crispy Zucchini Chips with Basil Mayo Ingredients :
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1/2 cup flour (use gluten-free flour for a gluten-free option)
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs (use gluten-free panko for a gluten-free option)
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup fresh basil
Crispy Zucchini Chips with Basil Mayo Directions :
- Prepare the Zucchini: Dredge each zucchini slice in the flour, then dip it into the beaten egg, and finally coat it with a mixture of the panko breadcrumbs, grated parmesan, lemon zest, salt, and pepper.
- Cook the Zucchini:
- Frying Option: Heat oil in a skillet and fry the coated zucchini slices until golden brown, about 2-3 minutes per side.
- Baking Option: Preheat your oven to 425°F (220°C). Place the coated zucchini slices on a wire rack set over a baking sheet. Lightly spray with oil and bake for 15-20 minutes or until golden and crispy.
- Make the Basil Mayo: In a blender or food processor, puree the mayonnaise and basil together until smooth.
- Serve: Enjoy the crispy zucchini chips with the basil mayo on the side for dipping.
Crispy Zucchini Chips with Basil Mayo how to serve Crispy Zucchini Chips with Basil Mayo
Serve the Crispy Zucchini Chips with Basil Mayo warm for best crunch.
Place the basil mayo in a small bowl for dipping and offer lemon wedges if you like extra tang.
They also go well with a light side like creamy miso mushroom cabbage with crispy bacon.
Crispy Zucchini Chips with Basil Mayo how to store Crispy Zucchini Chips with Basil Mayo
Store leftover chips in an airtight container in the fridge for up to 2 days.
Reheat in a 375°F oven or air fryer for a few minutes to bring back the crisp.
Keep the basil mayo in a sealed jar in the fridge for up to 4 days.
Crispy Zucchini Chips with Basil Mayo tips to make Crispy Zucchini Chips with Basil Mayo
- Dry the zucchini well before coating to help the crumbs stick.
- Press the panko mix onto slices so it stays on during cooking.
- For frying, keep oil hot but not smoking for even browning.
- For baking, use a wire rack so air circulates under the chips.
Crispy Zucchini Chips with Basil Mayo variation (if any)
- Air-fryer: Cook at 400°F for 8–10 minutes, flip halfway.
- Gluten-free: Use gluten-free flour and panko.
- Dairy-free: Skip parmesan and add extra lemon zest and a pinch of smoked paprika.
Crispy Zucchini Chips with Basil Mayo FAQs
Q: Can I make Crispy Zucchini Chips with Basil Mayo ahead of time?
A: You can bread the slices and keep them in the fridge for a few hours, but cook them just before serving for best crunch.
Q: Can I use plain breadcrumbs instead of panko for Crispy Zucchini Chips with Basil Mayo?
A: Yes, but panko gives a lighter, crispier result. If you use plain breadcrumbs, the chips may be denser.
Q: Where can I buy panko for Crispy Zucchini Chips with Basil Mayo?
A: If you need panko, Buy it here.
Crispy Zucchini Chips with Basil Mayo
Ingredients
For the Zucchini Chips
- 2 medium zucchini, sliced into 1/4-inch rounds Dry the zucchini well before coating.
- 1/2 cup flour Use gluten-free flour for a gluten-free option.
- 2 large eggs, lightly beaten
- 2 cups panko breadcrumbs Use gluten-free panko for a gluten-free option.
- 1/2 cup grated parmesan cheese Skip for dairy-free variation.
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup fresh basil
Instructions
Preparation
- Dredge each zucchini slice in the flour, then dip it into the beaten egg, and finally coat it with a mixture of the panko breadcrumbs, grated parmesan, lemon zest, salt, and pepper.
Cooking
- For frying: Heat oil in a skillet and fry the coated zucchini slices until golden brown, about 2-3 minutes per side.
- For baking: Preheat your oven to 425°F (220°C). Place the coated zucchini slices on a wire rack set over a baking sheet. Lightly spray with oil and bake for 15-20 minutes or until golden and crispy.
Making the Basil Mayo
- In a blender or food processor, puree the mayonnaise and basil together until smooth.
Serving
- Serve the crispy zucchini chips warm with the basil mayo on the side for dipping.
