If you are craving a snack that perfectly balances crunch, zest, and freshness, look no further than this Crispy Zucchini Chips with Basil Mayo Recipe. These golden, irresistibly crispy zucchini chips paired with a creamy, herbaceous basil mayo create a delightful combo that will make your taste buds dance. Whether you want a healthy appetizer, a fun party treat, or just a way to make zucchini exciting, this recipe brings that satisfying crunch and vibrant flavor in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that each play a key role in crafting the perfect texture and flavor. From the fresh zucchini to the fragrant basil, every component adds something special to your crispy chips and the luscious mayo dip.
- 2 medium zucchini: The star of the dish, providing fresh, tender slices perfect for crisping up.
- 2 large eggs: Serve as the glue to hold the coating on the zucchini slices for ultimate crispiness.
- 1 cup panko breadcrumbs: Adds that irresistible light and crunchy texture that defines great chips.
- 1/2 cup grated parmesan cheese: Infuses a subtle salty, nutty flavor that amps up the chips’ savoriness.
- 1/4 cup cornmeal: Gives a delightfully gritty crunch to contrast the softness of zucchini.
- 1/3 cup all-purpose flour: Helps create a smooth base layer for the coating to stick properly.
- 1/2 teaspoon garlic powder: Introduces a mild but aromatic punch to the seasoning mix.
- 1/2 teaspoon paprika: Lends a smoky warmth and lovely color to the chips.
- 1/2 teaspoon salt: Enhances all the layers of flavor throughout the recipe.
- 1/4 teaspoon black pepper: Adds a gentle heat kick that complements the mild zucchini.
- Cooking oil spray or shallow frying oil: Essential for achieving that perfect golden crisp without greasiness.
- 1/2 cup mayonnaise: The creamy base for a dreamy basil-infused dipping sauce.
- 2 tablespoons fresh basil, finely chopped: Brings a burst of bright, herbal freshness to the mayo.
- 1 tablespoon lemon juice: Offers a tangy zip that balances the richness of the mayo perfectly.
- 1/4 teaspoon garlic powder: Continues the gentle garlic theme in the basil mayo dip.
- Salt and pepper to taste: Rounds out the dip’s flavor with just the right seasoning.
How to Make Crispy Zucchini Chips with Basil Mayo Recipe
Step 1: Prep the Zucchini
Start by washing and thoroughly drying your zucchini. Then, slice them into thin rounds about 1/8 to 1/4 inch thick. A mandoline slicer works great here for consistency, but a sharp knife will do the trick too. Thin slices are key to achieving that perfect crunch while keeping the zucchini tender inside.
Step 2: Set Up Your Dredging Station
Organize your three bowls for coating: one with all-purpose flour, one with beaten eggs, and one with the breadcrumb mixture (which includes panko, parmesan, cornmeal, garlic powder, paprika, salt, and pepper). This setup ensures a smooth, organized workflow, helping every zucchini slice get an even, delicious crust.
Step 3: Coat the Zucchini Slices
Dip each slice first into the flour, shaking off any excess, then into the egg wash, and finally coat evenly with the breadcrumb mixture. This triple-layer approach locks in moisture while giving you that ultra-crispy exterior that makes these chips so addicting. Place the coated slices on parchment paper or a wire rack to keep them from getting soggy before cooking.
Step 4: Choose Your Cooking Method
Here’s where you get to choose your own adventure! For a healthier option, bake the chips in a 425°F oven for 20 to 25 minutes, flipping halfway through to ensure even browning. Prefer something faster? Pop them into the air fryer at 400°F for 8 to 10 minutes until golden. Or, if you like a little more indulgence, pan fry the chips in shallow oil for 2 to 3 minutes per side, ensuring they get that irresistible crisp and color.
Step 5: Make the Basil Mayo Dip
While the chips cook, prepare your basil mayo by combining mayonnaise, finely chopped fresh basil, lemon juice, garlic powder, salt, and pepper. Mix well and let it chill in the fridge for about 10 minutes. This rest time lets those vibrant flavors meld beautifully, creating a dip that’s fresh, creamy, and just perfectly tangy to match those crispy zucchini chips.
Step 6: Serve and Enjoy
Once your chips are golden and crispy, plate them up with a generous bowl of basil mayo on the side. Garnish the dip with a little extra basil for a pop of color and freshness. Serve immediately to savor the full crunch and flavor experience.
How to Serve Crispy Zucchini Chips with Basil Mayo Recipe
Garnishes
A sprinkle of fresh basil leaves or a light dusting of parmesan cheese on top of the chips elevates the dish visually and flavor-wise. A tiny drizzle of olive oil or a squeeze of lemon juice right before serving can also enhance that fresh, vibrant taste.
Side Dishes
These crispy zucchini chips make an excellent appetizer alongside fresh salads, grilled meats, or a refreshing cucumber yogurt dip. They also complement dips like hummus, marinara sauce, or even a spicy sriracha mayo if you want to mix things up.
Creative Ways to Present
Serve these chips on a rustic wooden board with small bowls of the basil mayo and other dips for a fun party platter. Layer them between lettuce leaves or on top of a flatbread with melted cheese for a unique twist. You can even use them as a crunchy topping for soups or creamy dips to add texture and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini chips in an airtight container lined with paper towels to absorb moisture. Keep them in the refrigerator for up to 2 days. To help retain crispiness, reheat before serving rather than eating cold.
Freezing
While zucchini chips are best enjoyed fresh, you can freeze them by placing the cooked chips on a baking sheet to freeze individually, then transferring to a freezer bag. Frozen chips will keep up to 1 month, though texture may slightly soften after thawing.
Reheating
Reheat leftover or frozen zucchini chips in a preheated oven at 375°F for 5 to 7 minutes or pop them into the air fryer for a few minutes. This will help bring back their beautiful crispness without drying them out.
FAQs
Can I use other types of squash for the chips?
Absolutely! Yellow squash or pattypan squash can be great alternatives and will yield similar delicious results without losing that satisfying crisp.
Is it possible to make the basil mayo vegan?
Yes! Use vegan mayonnaise and fresh basil, and adjust seasonings to taste for a dairy-free, plant-based version of the dip that is just as tasty.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work, but panko provides a lighter, crunchier texture. You can also pulse some crackers or cornflakes in a food processor as a substitute.
Can I bake the chips without oil spray?
You can, but a light spray or brushing of oil helps create that golden, crispy exterior. Without oil, the chips may come out a bit dryer and less crunchy.
How do I know when the chips are done?
Look for a golden brown color and a firm, crisp texture when tapped. They should not feel soft or soggy; flipping midway helps ensure even cooking.
Final Thoughts
Trust me, once you try this Crispy Zucchini Chips with Basil Mayo Recipe, it will quickly become a go-to for easy, flavorful snacking. The combination of crunchy, savory chips paired with that bright, creamy basil mayo is next-level satisfying. Whether for family dinners, casual get-togethers, or just your own indulgent treat, give these chips a try and watch them disappear!
Print
Crispy Zucchini Chips with Basil Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes (baking) / 10 minutes (air frying) / 6 minutes (pan frying)
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Crispy Zucchini Chips with Basil Mayo are a delicious and healthier alternative to traditional chips, featuring thinly sliced zucchini coated in a flavorful mix of panko, parmesan, and spices. Perfect as a snack or appetizer, they can be baked, air fried, or pan fried to crispy perfection and served with a refreshing basil-infused mayo dip.
Ingredients
Zucchini Chips
- 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
Basil Mayo
- 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
- Prepare the zucchini: Wash and dry the zucchini thoroughly. Using a mandoline or a sharp knife, slice the zucchini into rounds about 1/8 to 1/4 inch thick.
- Set up the dredging stations: Arrange three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, cornmeal, grated parmesan, garlic powder, paprika, salt, and black pepper.
- Coat the zucchini slices: Dip each zucchini slice first into the flour, ensuring it’s well coated, then into the beaten eggs, and finally into the breadcrumb mixture. Make sure each slice is evenly coated, then place them on a parchment-lined baking sheet or wire rack.
- Choose a cooking method: You have three options to cook the zucchini chips: baking, air frying, or pan frying.
- Bake: Preheat your oven to 425°F (220°C). Arrange the coated zucchini slices on a parchment-lined baking sheet. Lightly spray them with cooking oil. Bake for 20 to 25 minutes, flipping halfway through, until they are golden and crispy.
- Air fry: Preheat your air fryer to 400°F (200°C). Place the coated zucchini slices in a single layer in the air fryer basket. Air fry for 8 to 10 minutes until crispy and golden brown.
- Pan fry: Heat a shallow layer of cooking oil in a skillet over medium heat. Fry the zucchini slices for 2 to 3 minutes per side, or until golden and crispy. Drain on paper towels to remove excess oil.
- Make the basil mayo: In a small bowl, combine mayonnaise, finely chopped fresh basil, lemon juice, garlic powder, salt, and pepper. Mix well and chill in the refrigerator for at least 10 minutes to allow flavors to meld.
- Serve: Serve the crispy zucchini chips hot alongside the chilled basil mayo. Garnish with additional fresh basil if desired for an extra burst of flavor and color.
Notes
- For extra crispiness, use a mandoline to ensure uniform zucchini slices.
- You can choose to bake, air fry, or pan fry depending on your preference or available equipment.
- If baking, use a wire rack on the baking sheet to allow air circulation and crispier chips.
- Adjust seasoning in the breadcrumb mixture to suit your taste.
- Basil mayo can be prepared in advance and stored in the fridge for up to 2 days.
- Use low-fat mayonnaise for a lighter version of the dip.
- For gluten-free option, substitute panko breadcrumbs and flour with gluten-free alternatives.
