Description
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.
Ingredients
For the Zucchini Chips:
-
2 medium zucchinis, sliced into 1/4-inch rounds
-
1/2 cup all-purpose flour
-
2 large eggs, beaten
-
1 cup panko breadcrumbs
-
1/2 cup grated Parmesan cheese
-
Zest of 1 lemon
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
Cooking spray or olive oil (for baking or frying)
For the Basil Aioli:
-
1/2 cup mayonnaise
-
1/4 cup fresh basil leaves
-
1 clove garlic, minced
-
1 tablespoon lemon juice
-
Salt and pepper, to taste
Instructions
-
Make the Basil Aioli:
In a food processor or blender, blend together mayonnaise, basil, garlic, and lemon juice until smooth.
Season with salt and pepper to taste. Refrigerate until ready to serve. -
Prep the Breading Stations:
Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, lemon zest, salt, and pepper. -
Bread the Zucchini:
Dip each zucchini slice into flour, then egg, then press into the panko mixture until fully coated.
Set coated slices on a plate. -
Cook the Chips:
To Bake:-
Preheat oven to 425°F (220°C).
-
Place zucchini rounds on a parchment-lined baking sheet.
-
Spray tops with cooking spray or drizzle with olive oil.
-
Bake 10–12 minutes per side, flipping once, until golden and crispy.
To Fry:
-
Heat about ½ inch oil in a skillet over medium heat.
-
Fry chips in batches, 2–3 minutes per side, until golden.
-
Drain on paper towels.
-
-
Serve:
Plate chips with basil aioli on the side for dipping. Serve warm and crispy!
Notes
-
For extra flavor, add a pinch of red pepper flakes to the breadcrumb mix.
-
Use gluten-free flour and panko for a GF-friendly version.
-
The aioli also makes a great spread for sandwiches or burgers!