Crispy Zucchini Chips with Basil Mayo -

Crispy Zucchini Chips with Basil Mayo

What You'll Need

2 medium zucchini, sliced into ¼-inch rounds

2 cups panko breadcrumbs

½ cup flour

½ cup grated Parmesan cheese

2 eggs, lightly beaten

½ cup mayonnaise

¼ cup fresh basil

1 tbsp lemon zest

Salt and black pepper, to taste

Cooking oil for frying or baking

How to Make It

1. Slice the zucchini into ¼-inch rounds. Prepare three bowls: one with flour, one with the beaten eggs, and one with the panko breadcrumbs, Parmesan cheese, lemon zest, salt, and pepper mixed together.

2. Dredge each zucchini slice in flour, dip into the beaten eggs, then coat completely with the panko-Parmesan mixture, pressing gently so it sticks.

3. To bake:

Preheat oven to 425°F (220°C). Place coated zucchini on a wire rack over a baking sheet. Lightly spray with cooking oil and bake for 15–20 minutes, flipping halfway, until golden and crispy.

4. To fry:

Heat a shallow layer of oil in a skillet over medium heat. Fry zucchini slices for 2–3 minutes per side until golden brown. Drain on a paper towel-lined plate.

5. In a blender or food processor, combine mayonnaise and fresh basil. Blend until smooth and creamy.

6. Serve the crispy zucchini chips immediately with basil mayo for dipping.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4

Calories: ~295 per serving | Protein: ~9 g per serving