Crispy Zucchini Chips with Basil Mayo
A tasty and healthy snack that offers a crispy texture and fresh flavor with a creamy basil mayo dipping sauce.
Ingredients
For the Zucchini Chips
- 2 large zucchinis Slice into thin rounds.
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese Can be substituted with a vegan alternative.
- 1 teaspoon garlic powder
For the Basil Mayo
- ½ cup mayonnaise Can be substituted with a vegan alternative.
- ¼ cup fresh basil, chopped
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Slice the zucchinis into thin rounds.
- In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- Coat each slice of zucchini with the breadcrumb mixture and lay them out on a baking sheet.
Cooking
- Bake in the oven for 20-25 minutes, or until the chips are golden and crispy.
Basil Mayo Preparation
- To make the basil mayo, combine the mayonnaise, chopped basil, and lemon juice in a bowl.
Serving
- Serve the crispy zucchini chips with the basil mayo for dipping.
Notes
Best served warm and fresh out of the oven. Store leftover zucchini chips in an airtight container for 1-2 days. Reheat in the oven for a few minutes to regain crunch. Store basil mayo in the refrigerator for up to a week.