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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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