Crispy Zucchini Chips with Basil Mayo
Thin zucchini rounds coated in Parmesan breadcrumbs, baked until golden, and served with a creamy basil mayo dip.
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.
Notes
Substitutions: Use yellow squash in place of zucchini, or dairy free grated cheese in place of the Parmesan.
Tips: Blot the slices dry and give them space on the pans so they crisp instead of steaming.
Storage: Refrigerate the chips for up to two days and the dip for up to three days.