Crispy Zucchini Chips with Basil Mayo
Crispy Zucchini Chips with Basil Mayo are a crunchy, bright snack perfect for parties or as a fresh veggie side.
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.
Notes
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.