Introduction
For a delicious, healthy snack or side dish, these Crispy Zucchini Chips with Basil Mayo are a perfect choice. Thinly sliced zucchini rounds are coated in a crunchy panko-parmesan crust and baked or fried to golden perfection. Paired with a flavorful basil mayo dip, this dish is a fantastic way to use up summer zucchini or serve as an appetizer at your next gathering. Whether you opt for baking or frying, you’ll love how simple and delicious these zucchini chips are!
Why This Recipe is Perfect for You
This recipe is ideal for anyone looking for a crispy, savory snack without the guilt. The zucchini chips are light, flavorful, and satisfying, while the basil mayo adds a creamy, herby dip that complements the crunch perfectly. Plus, this recipe offers both a baked and fried option, so you can choose whichever method suits your taste or dietary preferences. It’s also easy to make gluten-free with a few simple swaps!
Ingredients
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1/2 cup flour (use gluten-free flour for a gluten-free option)
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs (use gluten-free panko for a gluten-free option)
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup fresh basil
Directions
1. Prepare the Zucchini
Start by slicing the zucchini into 1/4-inch rounds. Prepare three bowls: one with flour, one with lightly beaten eggs, and a third with a mixture of panko breadcrumbs, grated Parmesan, lemon zest, salt, and pepper.
Dredge each zucchini slice in the flour, then dip it into the beaten eggs, and finally coat it with the panko-Parmesan mixture. Press gently to ensure the breadcrumbs stick to the zucchini rounds.
2. Cook the Zucchini
You have two options for cooking the zucchini chips:
Frying Option:
Heat a layer of oil in a skillet over medium heat. Once hot, fry the coated zucchini slices for 2-3 minutes per side, or until they are golden brown and crispy. Remove the chips from the oil and drain them on a paper towel-lined plate.
Baking Option:
Preheat your oven to 425°F (220°C). Place the coated zucchini slices on a wire rack set over a baking sheet. Lightly spray the zucchini with cooking oil. Bake for 15-20 minutes, flipping halfway through, until the chips are golden and crispy.
3. Make the Basil Mayo
While the zucchini chips are cooking, make the basil mayo. In a blender or food processor, combine the mayonnaise and fresh basil. Puree until the mixture is smooth and creamy.
4. Serve
Serve the crispy zucchini chips immediately with the basil mayo on the side for dipping. These chips are best enjoyed warm and fresh out of the oven or pan.
Kitchen Equipment Needed
- Large skillet or baking sheet with wire rack
- Blender or food processor for the basil mayo
- Tongs or spatula for flipping the zucchini
Tips and Shortcuts
- Zucchini Size: Try to slice the zucchini rounds as evenly as possible to ensure they all cook at the same rate.
- Extra Crispy: For even crispier chips, try double-dipping the zucchini by dredging them in flour and egg twice before coating with the panko mixture.
- Lighter Option: If you want to cut down on calories, stick to the baking method. It still delivers a satisfying crunch without the extra oil.
Recipe Swaps and Variations
- Gluten-Free Option: Use gluten-free flour and gluten-free panko for a completely gluten-free version of these zucchini chips.
- Herb Variations: Swap the basil in the mayo for parsley, cilantro, or even dill to change up the flavor profile.
- Cheese Substitution: If you don’t have Parmesan, you can substitute it with pecorino romano or grated cheddar for a different twist.
How to Store Leftovers
These Crispy Zucchini Chips are best eaten fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for about 5-7 minutes until they crisp back up.
Food and Drink Pairings
These zucchini chips pair wonderfully with a chilled white wine, such as a crisp Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving them with a refreshing sparkling water with lemon or cucumber.
If you’re looking for something to serve alongside, a simple green salad or grilled chicken would make a great complement to these flavorful chips.
Frequently Asked Questions (FAQ)
Q: Can I use another vegetable instead of zucchini?
A: Yes! You can easily swap zucchini for eggplant slices, yellow squash, or even sweet potato rounds.
Q: How do I keep the chips crispy after baking?
A: To keep the zucchini chips crispy, make sure to use a wire rack when baking. This allows air to circulate around the chips, preventing them from becoming soggy.
Q: Can I make the basil mayo ahead of time?
A: Yes, the basil mayo can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Crispy Zucchini Chips with Basil Mayo
- Total Time: 35 minutes
Description
Crispy Zucchini Chips with Basil Mayo – A light, crunchy snack packed with flavor, perfect for dipping in creamy basil mayo. Simple and delicious!
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal per serving