The Zestiest Crispy Zucchini Chips Recipe for Snack Lovers

Crunchy snacking takes a delightful turn with homemade zucchini chips that redefine healthy nibbles.

These thin, golden zucchini chips pack a serious crunch without guilt.

Each slice transforms from simple vegetable to crispy, irresistible morsel.

Salt and spices dance across the surface, creating layers of addictive flavor.

Baking brings out zucchini’s natural sweetness while ensuring a satisfying snap.

You’ll love how these chips offer a nutritious alternative to traditional potato chips.

This recipe promises a crowd-pleasing snack that disappears faster than you can slice the zucchini.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 335 kcal

Servings: 4

Ingredients Behind These Lemony Zucchini Chips

• Zucchini: Fresh, firm vegetable that creates crispy chips with delightful texture, choose bright green zucchinis without soft spots.
• Eggs: Binding agent for breading, provides golden coating and helps ingredients stick together.
• Flour: Creates initial dry layer for perfect breading adhesion, helps crisp coating adhere.

• Panko Breadcrumbs: Provides ultimate crunchiness, lighter and airier than traditional breadcrumbs.
• Parmesan Cheese: Adds rich, nutty flavor and helps create golden crispy exterior.
• Lemon Zest: Introduces bright, citrusy notes that enhance overall chip taste.
• Salt, Pepper: Essential seasoning that elevates and balances flavors.

• Mayonnaise: Creamy base for smooth sauce, provides rich background flavor.
• Basil: Adds fresh, herbal dimension to dipping sauce, use vibrant green leaves.
• Garlic: Introduces sharp, aromatic punch to aioli, select fresh cloves.
• Lemon Juice: Brings tangy brightness and helps balance sauce's richness.

What You’ll Need for Crispy, Herby Chips

• Food Processor or Blender: Essential for creating smooth, creamy basil aioli quickly.
• Three Mixing Bowls: Perfect for setting up breading stations with flour, eggs, and panko mixture.
• Baking Sheet: Large, flat surface lined with parchment paper for even baking of zucchini chips.
• Parchment Paper: Prevents zucchini chips from sticking and ensures easy cleanup.
• Sharp Knife: Needed to slice zucchini into uniform, thin rounds.
• Cooking Spray or Olive Oil Brush: Helps create golden, crispy exterior on zucchini chips.
• Spatula or Tongs: Useful for flipping zucchini chips during baking.
• Grater: Helpful for zesting lemon and grating Parmesan cheese.

Oven-Baked Zucchini Chips with Bold Basil Dip

• Create Zesty Sauce

Whip up a creamy herbal dip by blending fresh basil, garlic, mayonnaise, and a splash of zesty lemon juice. Season with salt and pepper. Stash in the fridge to keep cool.

• Prepare Crispy Coating

Mix together crunchy panko breadcrumbs, grated Parmesan, bright lemon zest, and a pinch of salt and pepper in a shallow dish. Set up a quick breading station with flour and beaten eggs nearby.

• Coat Zucchini Slices

Dunk each zucchini round first in flour, then egg, and finally press into the seasoned panko mixture. Make sure each slice gets a full, even coating of crispy goodness.

• Bake to Golden Perfection

Fire up the oven to a hot 425F. Arrange coated zucchini on a baking sheet lined with parchment paper. Give the chips a light spray of cooking oil to help them crisp up. Slide into the oven and bake until they turn a gorgeous golden brown, flipping once halfway through cooking.

• Serve and Enjoy

Pull out your crispy zucchini chips and plate them alongside the cool, herbal aioli. Dive in while they’re hot and crunchy for maximum deliciousness!

Tips for Sharp, Tangy Layers of Flavor

• Pat zucchini slices completely dry with paper towels before breading to ensure maximum crispiness and prevent soggy chips.
• Slice zucchini uniformly about 1/4 inch thick for consistent cooking and optimal crunch.
• Place zucchini chips on a wire cooling rack set inside baking sheet for extra crispy edges and even browning.
• Sprinkle extra sea salt just after baking to enhance flavor without compromising chip's crispiness.
• Replace Parmesan with nutritional yeast and use almond milk in egg wash for a vegan-friendly version.
• Swap panko breadcrumbs with crushed pork rinds or almond flour for a keto-friendly coating.
• Prepare breaded zucchini chips in advance and refrigerate, then bake just before serving to maintain maximum crispness.
• Experiment with different herb combinations like oregano, thyme, or rosemary in the breading mixture for unique flavor profiles.

Serve These as a Snack or Fancy Appetizer

• Party Platter Perfection: Arrange zucchini chips on a rustic wooden board with small dipping bowls of basil aioli, creating an eye-catching appetizer for guests.
• Mediterranean Munch Moment: Pair these crispy chips with a chilled white wine or sparkling water with lemon, enhancing the light and zesty flavor profile.
• Fresh Garden Side: Complement the chips alongside grilled chicken or fish, using the basil aioli as a vibrant sauce that adds brightness to the main course.
• Picnic Power Move: Pack the zucchini chips in a sealed container for outdoor dining, keeping the aioli separately to maintain crispiness during transport.

Store Chips So They Don’t Lose Their Bite

• Keep leftover zucchini chips in an airtight container for up to 3 days. Refrigeration might soften the crispy texture, so reheat in the oven at 375F for 5 minutes to restore crunchiness.
• Slice zucchini uniformly to ensure even cooking and consistent crispiness across all chips.
• Prepare basil aioli up to 5 days in advance. Store sealed in the refrigerator, allowing flavors to meld and intensify.
• Create smaller batches based on immediate serving needs. Fresh-baked chips guarantee maximum crispiness and optimal taste experience.

Crispy Zucchini Chips

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

• Total Time: 35 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Crispy lemon parmesan zucchini chips dance with tangy basil aioli, creating a Mediterranean-inspired snack that elevates simple vegetables. Summer garden freshness meets gourmet crunch, inviting perfect bites of herbal, zesty deliciousness you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 2 zucchinis (medium, sliced into 0.25 in rounds)
• ½ cup flour (all-purpose)
• 2 eggs (large, beaten)
• 1 cup breadcrumbs (panko)
• ½ cup Parmesan cheese (grated)
• 1 lemon (zest)
• ½ tsp salt
• ¼ tsp black pepper
• Cooking spray or olive oil (for baking or frying)
• ½ cup mayonnaise
• ¼ cup basil leaves (fresh)
• 1 garlic clove (minced)
• 1 tbsp lemon juice
• Salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft Basil Aioli: Blend mayonnaise, fresh basil, minced garlic, and lemon juice in a food processor until silky smooth. Season with salt and pepper, then chill in refrigerator to marry flavors.
2. Prepare Breading Setup: Arrange three distinct seasoning zones – first with flour, second with whisked eggs, third with combined panko breadcrumbs, grated Parmesan, fragrant lemon zest, salt, and cracked pepper.
3. Coat Zucchini Rounds: Methodically dredge each zucchini slice through flour, submerge in egg wash, then firmly press into herbed panko mixture, ensuring complete and even coverage. Transfer coated rounds to clean plate.
4. Crisp Zucchini Chips: Heat oven to 425F (220C). Arrange breaded rounds on parchment-lined baking sheet, ensuring minimal overlap. Lightly mist with olive oil spray or drizzle with oil. Roast for 20-22 minutes, rotating midway, until edges turn golden brown and chips achieve maximum crunchiness.
5. Plate and Serve: Arrange hot zucchini chips on serving platter, accompany with chilled basil aioli for elegant dipping. Garnish with extra lemon zest or fresh basil leaves if desired. Enjoy immediately while chips remain delightfully crisp.

Notes

• Cut zucchini uniformly (about 1/4 inch thick) to ensure even cooking and consistent crispiness across all chips.
• Remove excess moisture from zucchini slices using paper towels before breading to prevent sogginess and help coating stick better.
• Use fresh panko breadcrumbs and finely grated Parmesan for maximum crispy texture and enhanced flavor profile.
• Replace regular flour with gluten-free flour and use gluten-free panko for a celiac-friendly version without compromising the chip’s delightful crunch.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg