Description
Crispy Zucchini Chips with Basil Mayo are a golden, crunchy snack perfect for parties, appetizers, or weeknight cravings. Thin zucchini slices are coated in a flavorful, cheesy crust and paired with a fresh, creamy basil mayo dip for an addictive treat.
Ingredients
2 medium zucchini
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup cornmeal
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking oil spray or shallow frying oil
1/2 cup mayonnaise
2 tablespoons fresh basil, finely chopped
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Wash and dry the zucchini. Slice into 1/8 to 1/4 inch rounds using a mandoline or knife.
2. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs, cornmeal, parmesan, and spices.
3. Dip each slice in flour, then egg, then breadcrumb mix. Coat well and place on parchment or wire rack.
4. Choose your cooking method:
5. Bake at 425°F for 20–25 minutes, flipping halfway.
6. Air fry at 400°F for 8–10 minutes.
7. Pan fry in shallow oil until golden, 2–3 minutes per side.
8. For the basil mayo: Combine mayo, basil, lemon juice, garlic powder, salt, and pepper. Mix and chill for 10 minutes.
9. Serve chips hot with the basil mayo. Garnish with more basil if desired.
Notes
For ultra-crispy results, use a wire rack when baking or cooling the chips.
Avoid overcrowding in the air fryer to keep the chips crisp.
Let the basil mayo sit chilled before serving to deepen the flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Zucchini, appetizer, crispy, dip, summer, vegetarian