Name: Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium zucchinis, sliced into ¼-inch rounds; ½ cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; ½ cup grated Parmesan cheese; Zest of 1 lemon; ½ teaspoon salt; ¼ teaspoon black pepper; Cooking spray or olive oil (for baking or frying); ½ cup mayonnaise; ¼ cup fresh basil leaves; 1 clove garlic, minced; 1 tablespoon lemon juice; Salt and pepper, to taste

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Crispy Lemon Parmesan Zucchini Chips with Basil Aioli are the perfect crunchy, savory snack or appetizer. Thin zucchini slices are coated in a light Parmesan and breadcrumb crust, baked or air-fried until golden and crispy, and served with a bright, herby basil aioli for dipping. They’re flavorful, satisfying, and a great way to enjoy summer zucchini.

Why You’ll Love This Recipe

These zucchini chips are packed with flavor thanks to the tangy lemon zest, sharp Parmesan, and a golden, crunchy coating. They’re baked or air-fried—not deep-fried—making them a lighter option that’s still wonderfully crisp. Paired with a creamy basil aioli, they’re irresistible. This recipe is easy to make, fun to eat, and a great way to use up extra zucchini.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the zucchini chips:

Zucchini (medium, sliced into thin rounds)
Eggs
Panko breadcrumbs
Grated Parmesan cheese
Lemon zest
Garlic powder
Salt
Black pepper
Olive oil spray (for baking or air frying)

For the basil aioli:

Mayonnaise
Fresh basil leaves
Garlic
Lemon juice
Salt
Black pepper

directions

Preheat oven to 425°F (or preheat air fryer to 400°F). Line a baking sheet with parchment paper or spray air fryer basket with oil.
In one shallow bowl, whisk eggs. In another, combine Panko, Parmesan, lemon zest, garlic powder, salt, and pepper.
Dip zucchini slices into the egg, then coat in the breadcrumb mixture, pressing lightly to adhere.
Arrange in a single layer on the baking sheet or air fryer basket. Lightly spray with olive oil.
Bake for 18–22 minutes or air fry for 8–10 minutes, flipping halfway, until golden and crispy.
While chips are cooking, blend mayonnaise, basil, garlic, lemon juice, salt, and pepper in a food processor or blender until smooth.
Serve zucchini chips hot with basil aioli on the side.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Use Italian seasoning in the breading for extra herb flavor.
Add crushed red pepper flakes for a spicy kick.
Swap basil aioli with ranch, tzatziki, or garlic yogurt dip.
Make them gluten-free by using gluten-free breadcrumbs.
Use a dairy-free Parmesan alternative to make the recipe dairy-free.

storage/reheating

These chips are best enjoyed fresh for maximum crispiness.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer at 375°F until warmed through and crispy again.
Avoid microwaving, as it can make the chips soggy.

FAQs

How thin should I slice the zucchini?

About ⅛ inch thick is ideal—thin enough to crisp, but not so thin they burn.

Can I make these in the air fryer?

Yes, they turn out extra crispy in the air fryer in just 8–10 minutes.

What kind of Parmesan should I use?

Finely grated Parmesan from a wedge works best—it sticks to the breading mixture well.

Do I need to salt the zucchini first?

No, it’s not necessary for this recipe, but patting the slices dry helps them crisp better.

Can I make these chips ahead of time?

They’re best fresh, but you can prep and bread them a few hours ahead and refrigerate before baking.

What’s the best dip besides basil aioli?

Garlic aioli, marinara, tzatziki, or even spicy ketchup are all great options.

Can I fry these in oil?

Yes, shallow fry in hot oil for 2–3 minutes per side, but they’ll be higher in fat.

How do I keep them crispy?

Serve immediately after baking or air frying. Reheat in the oven or air fryer, not the microwave.

Is this recipe kid-friendly?

Absolutely—the crispy coating and dipping sauce make them fun and approachable.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works just as well and has a similar flavor and texture.

Conclusion

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli are a delicious and fun way to enjoy zucchini. With their light, crunchy coating and fresh, herby dip, they make a standout appetizer, side, or snack. Whether you’re hosting guests, craving a healthier fried alternative, or just looking to jazz up summer veggies, this recipe delivers big flavor in every bite.

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli