Description
Crispy Lemon Parmesan Zucchini Chips with Basil Aioli offer a fresh, zesty snack that’s crispy on the outside and creamy on the inside. The zucchini chips are coated in a Parmesan-lemon breadcrumb mix, then baked, fried, or air-fried to golden perfection. Paired with a tangy, herb-infused basil aioli, this dish is both a tasty treat and a healthier alternative to traditional snacks.
Ingredients
For Zucchini Chips:
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2 medium zucchini (sliced into 1/8-inch rounds)
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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Zest of 1 lemon
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¼ cup all-purpose flour
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1–2 eggs (beaten)
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Salt and pepper to taste
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2 tbsp olive oil (for frying or baking)
For Basil Aioli:
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½ cup mayonnaise
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2 tbsp fresh basil (finely chopped or blended)
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1 tbsp fresh lemon juice
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1 small garlic clove (optional, minced)
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1 tsp Dijon mustard (optional)
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Salt to taste
Instructions
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Prepare the Zucchini:
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Wash the zucchini and slice into thin rounds.
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Lay the slices on paper towels, sprinkle with salt, and let sit for 10 minutes to remove excess moisture. Pat dry.
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Breading the Zucchini:
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Coat each slice with flour, dip in beaten egg, and then press into a mixture of panko breadcrumbs, Parmesan cheese, and lemon zest.
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Place the coated slices on a parchment-lined tray.
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Cooking the Zucchini Chips:
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Frying: Heat oil in a skillet over medium heat. Fry the zucchini chips for 2–3 minutes per side until golden.
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Baking: Preheat the oven to 425°F (220°C). Place zucchini slices on a baking sheet, spray with oil, and bake for 20 minutes, flipping halfway.
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Air-Frying: Preheat the air fryer to 400°F (200°C). Arrange zucchini in a single layer and cook for 10–12 minutes, flipping halfway.
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Making the Basil Aioli:
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In a bowl, combine mayonnaise, fresh basil, lemon juice, and any optional seasonings (garlic or Dijon mustard).
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Stir until smooth and well mixed. Adjust seasoning with salt to taste.
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Serve:
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Serve the crispy zucchini chips hot with a side of basil aioli for dipping.
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Notes
For a dairy-free version, substitute Parmesan with a dairy-free cheese alternative and use vegan mayo for the aioli.
To make gluten-free, use gluten-free panko breadcrumbs and a gluten-free flour blend.
You can also bake or air-fry the zucchini chips for a lighter version with less oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (depending on the cooking method)
- Category: Snack, Appetizer, Side Dish
- Method: Frying, Baking, Air-Frying
- Cuisine: American, Mediterranean