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
Scale
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.
