Crispy Zucchini Chips with Basil Mayo
Thinly sliced zucchini, coated in a crispy golden crust, baked or air-fried to perfection, and served with a refreshing basil mayo dip. These chips are a healthy alternative to potato chips and make a delicious appetizer, snack, or side.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
For the Zucchini Chips:
2 medium zucchinis, thinly sliced into rounds
1 cup panko breadcrumbs (or regular breadcrumbs)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
Olive oil spray (for baking/air frying)
For the Basil Mayo Dip:
½ cup mayonnaise (or Greek yogurt for lighter version)
2 tbsp fresh basil leaves, finely chopped
1 tsp lemon juice
1 small garlic clove, minced
Salt & pepper to taste
Instructions
1. Prepare the Zucchini
Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C).
Pat zucchini slices dry with a paper towel to remove moisture.
2. Make the Coating
In one bowl, beat the eggs.
In another bowl, mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
3. Coat the Zucchini
Dip each zucchini slice in egg wash, then coat with the breadcrumb mixture.
Place on a parchment-lined baking sheet (or air fryer basket).
4. Bake or Air Fry
Oven: Bake for 18–22 minutes, flipping halfway through, until golden and crispy.
Air Fryer: Cook for 10–12 minutes, shaking basket halfway.
5. Make the Basil Mayo
In a small bowl, mix mayonnaise, basil, lemon juice, and garlic (if using).
Season with salt and pepper.
6. Serve
Enjoy the crispy zucchini chips warm with basil mayo for dipping.
Notes & Tips
Slice zucchini 1/8 inch thin for maximum crispiness.
For extra crunch, double-dip: egg → breadcrumbs → egg → breadcrumbs.
Best enjoyed fresh—zucchini chips lose crispiness if stored too long.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes, just use gluten-free breadcrumbs.
Q: Can I make them vegan?
A: Replace egg with aquafaba (chickpea water) and mayo with vegan mayo.
Q: How to store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in air fryer for best crispiness.
Nutritional Information
Calories: ~180
Protein: 7g
Fat: 11g
Carbs: 13g
Fiber: 2g