Crispy Zucchini Chips with Basil Mayo
Ingredients:
- 3 medium zucchinis
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
For the Basil Mayo:
- 1/2 cup mayonnaise
- 1/4 cup fresh basil leaves, finely chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Directions:
1. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray with olive oil.
2. Slice zucchinis into 1/4-inch thick rounds. Pat dry with paper towels to remove excess moisture.
3. Place flour in a shallow bowl. In another bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
4. Dip each zucchini slice first into the flour, shaking off excess, then into the egg, and finally coat with the breadcrumb mixture. Place the coated slices on the prepared baking sheets.
5. Lightly spray the zucchini chips with olive oil spray to help them crisp.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. While chips bake, prepare the basil mayo by mixing mayonnaise, chopped basil, lemon juice, minced garlic, salt, and pepper in a small bowl. Chill until ready to serve.
8. Serve the crispy zucchini chips warm with the basil mayo for dipping.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings
Tips:
Use panko breadcrumbs for a light, extra crispy texture on the zucchini chips.
Make the basil mayo ahead and refrigerate to allow flavors to meld for a richer dip.