Crispy Zucchini Chips with Basil Mayo

WANT TO SAVE THIS RECIPE?

If you’re craving a snack that’s crunchy, golden, and full of summer flavor, these Crispy Zucchini Chips with Basil Mayo are about to become your new favorite. With their irresistible crunch and savory coating, these chips make an addictive alternative to your usual fries or packaged chips. Whether you’re serving them as an appetizer, party snack, or just a light bite to go with your evening wine, they’re guaranteed to steal the spotlight.

The real game-changer is the basil mayo dip. Creamy, herbaceous, and lightly garlicky, it pairs beautifully with the crispy zucchini rounds. The combo is bright and fresh, yet indulgent—perfect for using up an abundance of garden zucchini or adding something special to your next gathering.

---

What Kind of Zucchini Should I Use?

Any medium-sized zucchini works great for this recipe, especially when they’re firm and not overly watery. Avoid oversized zucchini as they tend to have too many seeds and a softer texture. Thin slices give the best crispness, so if you have a mandoline, use it!

---

Ingredients for the Crispy Zucchini Chips with Basil Mayo

Zucchini: The star of the show! Choose fresh, firm zucchini for the best texture and flavor.

Eggs: Help bind the coating to the zucchini slices, ensuring every chip is evenly crusted.

Panko Breadcrumbs: Add that light, airy crunch that makes these chips feel so addictive.

Parmesan Cheese: Brings salty, nutty depth to the crust and helps with browning.

Cornmeal: Boosts the crunch factor with a slight grit that mimics fried food.

Garlic Powder & Paprika: For seasoning—adds warmth and subtle smokiness.

Fresh Basil: Used in the mayo dip, basil gives a fresh, peppery punch that complements the crispy chips.

Mayonnaise: Forms the base of the creamy dip. Use a high-quality mayo for the best taste.

Lemon Juice: Adds brightness and balances out the richness of the mayo.

Salt & Pepper: Essential for seasoning both the chips and the dip.

---

How To Make the Crispy Zucchini Chips with Basil Mayo

Step 1: Prep the Zucchini

Wash and dry the zucchini thoroughly. Slice into thin, even rounds—about 1/8 to 1/4 inch thick. A mandoline works wonders here for getting uniform slices that cook evenly and get nice and crispy.

Step 2: Set Up the Breading Station

In three shallow bowls, set up the dredging process:

• Bowl 1: All-purpose flour
• Bowl 2: Beaten eggs
• Bowl 3: Mix of panko breadcrumbs, cornmeal, grated parmesan, garlic powder, paprika, salt, and pepper

This triple-dip method ensures the zucchini slices are well-coated and super crispy.

Step 3: Bread the Zucchini

Dip each zucchini slice in the flour, then the egg, and finally press it into the breadcrumb mixture. Make sure each piece is coated evenly. Place them on a parchment-lined baking sheet or a wire rack over a sheet pan if you’re baking.

Step 4: Cook to Crispy Perfection

You can either bake, air fry, or pan fry:

• Bake at 425°F for 20-25 minutes, flipping halfway through.
• Air Fry at 400°F for 8-10 minutes in a single layer.
• Pan Fry in shallow oil over medium-high heat until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Step 5: Make the Basil Mayo Dip

In a small bowl, combine mayonnaise, finely chopped fresh basil, lemon juice, a pinch of garlic powder, salt, and pepper. Stir until smooth and chill for at least 10 minutes to let the flavors meld.

Step 6: Serve & Enjoy

Plate the crispy zucchini chips with a generous side of the basil mayo for dipping. Garnish with extra basil if you’re feeling fancy. Best served fresh and hot!

---

Best Way to Serve and Store Crispy Zucchini Chips with Basil Mayo

These chips are at their absolute best when they’re hot and fresh out of the oven or fryer. Serve them immediately on a platter with a chilled bowl of basil mayo right in the center. They make a stunning appetizer for a dinner party, BBQ side dish, or even a game day snack. Add a sprinkle of flaky sea salt and freshly chopped basil for an extra pop just before serving.

To store leftovers, let the chips cool completely before transferring them to an airtight container lined with paper towels. Store in the fridge for up to 2 days. Reheat in an air fryer or oven to restore their crispiness. Avoid microwaving—they’ll go soggy!

---

Frequently Asked Questions

Can I make these zucchini chips ahead of time?

You can prep and bread the zucchini slices in advance and store them in the fridge for up to 8 hours. Cook just before serving for the best crunch.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs can work, but they won’t be as light and crispy. You can also try crushed cornflakes or even crushed Ritz crackers for a different texture.

Is there a vegan option?

Yes! Swap out the egg for a plant-based milk mixed with a little flour, and use vegan mayo for the dip.

Can I freeze the zucchini chips?

Freezing isn’t recommended as the zucchini releases water upon thawing, which softens the coating. They’re best enjoyed fresh.

How do I keep the chips crispy?

Use a wire rack when baking or cooling so air circulates around the chips. If stacking, layer with paper towels to absorb moisture.

What can I use instead of basil in the mayo?

Fresh dill or parsley are great alternatives, or try a chipotle mayo for a spicy twist.

---

Want More Snack Ideas with a Crunch?

If these Crispy Zucchini Chips with Basil Mayo hit the spot, you’ll definitely want to try these next:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a rich, satisfying meal.
• Heart-Shaped Sugar Donuts if you want something sweet to follow your savory snack.
• Outback Steakhouse Bloomin’ Onion for another crispy appetizer made to impress.
• Blueberry Swirl Yogurt Bites for a light and fruity contrast.
• Reese’s Cheese Ball if you love mixing savory with sweet.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest snack board so you can revisit it anytime: Life with Nina on Pinterest

Tried these zucchini chips? Leave a comment and tell me if you baked, fried, or air fried them. Did you experiment with other herbs in the mayo? I’d love to hear what spin you put on it!

Let’s keep inspiring each other with delicious ideas. Your creativity in the kitchen always brightens this space.

---

Print