Zucchini chips with basil mayo are thin zucchini rounds coated in breadcrumbs and Parmesan, baked until golden, and served with a creamy herb dip.
The oven does the work, so you skip the deep fryer and the splatter, and the chips still turn crunchy on the edges. The dip comes together in two minutes with mayonnaise, fresh basil, and a squeeze of lemon, which makes this a simple snack for summer zucchini.
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Why This Zucchini Chips with Basil Mayo Recipe Works
Slicing the zucchini thin lets the rounds dry out in the oven, so the coating turns crisp instead of steaming soft.
A beaten egg acts as glue for the breadcrumbs and Parmesan, which keeps the coating on the slices through the whole bake.
The basil dip adds cool, herby richness that balances the salty cheese crust, and it takes only a bowl and a spoon.
Ingredients for Zucchini Chips with Basil Mayo
- For the chips: 2 large zucchini, sliced into thin rounds, plus 2 large eggs, beaten.
- For the coating: 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tbsp olive oil, 1 tsp garlic powder, and 1/4 tsp black pepper.
- For the basil mayo: 1/2 cup mayonnaise, 1/4 cup chopped fresh basil, and 1 tbsp lemon juice.
Zucchini. Pick firm, medium to large zucchini with smooth skin, and slice them evenly so every chip bakes at the same pace.
Eggs. Beaten eggs help the crumbs stick, and the heat of the oven sets them into a crisp shell.
Breadcrumbs and Parmesan. The crumbs give crunch and the cheese adds browning and salty flavor, so no extra salt is needed.
Olive oil. Tossing the crumbs with oil helps them brown evenly without frying.
Basil mayo. Fresh basil gives the dip a bright green color, and lemon juice cuts through the richness.
How to Make Zucchini Chips with Basil Mayo
1. Heat the oven Heat the oven to 425 degrees F and line two baking sheets with parchment paper.
2. Slice and dry Slice the zucchini into thin rounds and blot them with paper towels to remove surface moisture.
3. Mix the coating Stir the breadcrumbs, Parmesan, olive oil, garlic powder, and pepper together in a shallow dish until evenly moistened.
4. Coat the slices Dip each round in the beaten eggs, let the extra drip off, and press it into the crumb mixture on both sides.
5. Bake Arrange the rounds in a single layer and bake for 20 to 25 minutes, flipping once halfway, until golden and crisp.
6. Make the dip Stir the mayonnaise, basil, and lemon juice together in a small bowl, and serve it alongside the warm chips.
How to Serve Zucchini Chips with Basil Mayo
Serve the chips straight from the oven while the crust is crunchy, with the basil mayo in a small bowl for dipping. They sit well next to a bowl of corn salsa, white queso dip, and creamy coleslaw on a snack board, and a fruity mojito makes a bright drink to pair.
How to Store and Reheat Zucchini Chips with Basil Mayo
Cool the chips fully, then refrigerate them in an airtight container for up to two days, with the dip stored separately for up to three days. Reheat the chips on a sheet pan in a hot oven for a few minutes to bring back the crunch, and skip the microwave. Do not freeze the chips, since zucchini turns watery.
Tips and Variations for Zucchini Chips with Basil Mayo
Flag the allergens. The chips contain egg, milk, and wheat, and the mayonnaise adds egg and often soy, so label the plate for guests.
Handle raw egg safely. Wash your hands and tools after touching raw egg, and bake the chips until the coating is fully set and golden.
Blot well. Dry slices hold the coating, so press them between paper towels before dipping.
Space them out. Crowded rounds steam instead of crisping, so use two pans and leave a little room around each piece.
Flip once. Turning the chips halfway through browns both sides evenly and prevents soft bottoms.
Change the dip. Swap the basil for fresh dill or chives, or stir a little garlic into the mayonnaise.
Make it dairy free. Replace the Parmesan with dairy free grated cheese and check the breadcrumb label.
Check trusted guidance. For safe handling and storing of leftovers, read the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Zucchini Chips with Basil Mayo
How do I make zucchini chips with basil mayo crispy?
Slice the zucchini thin, blot it dry, and bake in a single layer so the hot air can crisp every round.
Can I use an air fryer for zucchini chips with basil mayo?
Yes. Work in small batches in a single layer, and shake the basket partway through so the chips brown evenly.
Can I make the zucchini chips with basil mayo ahead?
Bake the chips just before serving, but you can mix the basil mayo up to a day ahead and keep it chilled.
Why are my chips soggy?
Wet slices, crowded pans, and a low oven all trap steam, so dry the rounds, give them space, and keep the oven hot.
Can I swap the zucchini?
Yellow squash works the same way, and thin eggplant rounds also bake well with the same coating.
Crispy Zucchini Chips with Basil Mayo
Equipment
- Two baking sheets
- Parchment paper
- Shallow dish
Ingredients
Main Ingredients
- 2 large zucchini sliced into thin rounds
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- ¼ tsp black pepper
- ½ cup mayonnaise
- ¼ cup fresh basil chopped
- 1 tbsp lemon juice
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F and line two sheet pans with parchment.
- Coat. Dip dried zucchini rounds in the eggs, then press them into the crumbs mixed with the Parmesan, oil, garlic powder, and pepper.
- Bake. Bake in a single layer for 20 to 25 minutes, flipping once, until golden and crisp.
- Mix. Stir the mayonnaise, basil, and lemon juice into a smooth dip.
- Serve. Serve the chips warm with the dip.
