Crispy Zucchini Chips with Basil Mayo

Save this recipe on:

Zucchini is one of those summer vegetables that transforms beautifully with just a little heat and crunch. And when you slice it thin, coat it lightly, and bake or air fry until golden? You get irresistibly crispy zucchini chips that are every bit as snackable as potato chips but with a fresh-from-the-garden twist.

These zucchini chips pair perfectly with a cool and herby basil mayo, making them a go-to option for everything from cookouts to movie nights. The texture hits that sweet spot between crispy and tender, and the basil mayo gives just enough creamy contrast to make each bite pop.

Why You’ll Love This Crispy Zucchini Chips with Basil Mayo Recipe

These zucchini chips are more than just a healthy snack. They’re easy to prep, completely customizable, and a great way to use up an abundance of zucchini. Whether you’re using an air fryer or your oven, the process is simple and yields a batch of crisp, golden rounds that keep their crunch. The basil mayo adds an elegant touch without requiring a culinary degree to make. It’s also a clever appetizer when entertaining guests.

What Kind of Zucchini Should I Use for Chips?

Go for medium-sized, firm zucchinis with smooth, dark green skin. You want them fresh but not overly large, as those tend to be more watery and seed-heavy. Smaller zucchinis slice easily and give you crispier results. Make sure they’re dry before coating—extra moisture will interfere with the crisp factor.

Ingredients for the Crispy Zucchini Chips with Basil Mayo

The beauty of this recipe is how few ingredients you actually need. Each one plays a key role in making the chips crispy and flavorful, and the dip beautifully aromatic.

• Zucchini
  This is the star, obviously. Thin slices create the best crunch and allow seasoning to cling nicely.
• Olive Oil or Avocado Oil
  A light drizzle or spray helps the chips crisp without deep-frying.
• Parmesan Cheese
  Gives that salty-savory bite and helps the chips brown beautifully in the oven.
• Panko Breadcrumbs
  For extra crunch. You can skip them if gluten-free, but they do boost crispness.
• Garlic Powder
  A little punch of flavor goes a long way and complements the zucchini perfectly.
• Salt & Black Pepper
  Basic seasoning that balances everything out.
• Fresh Basil Leaves
  Essential for the mayo. Basil gives it that fragrant, summery flavor.
• Mayonnaise
  Creamy base for the dip. Use real mayo for best results.
• Lemon Juice
  Just a splash brightens the mayo and enhances the basil.

How To Make the Crispy Zucchini Chips with Basil Mayo

Step 1: Slice and Salt the Zucchini

Use a mandolin or a sharp knife to get even slices, about 1/8-inch thick. Lay them on a paper towel, sprinkle with salt, and let them sit for 10 minutes. This draws out excess moisture.

Step 2: Prep Your Breading Station

Mix Parmesan, panko, garlic powder, and a bit of black pepper in a bowl. In a separate dish, toss your zucchini slices lightly in oil.

Step 3: Coat and Arrange

Dredge the oiled slices in your breadcrumb-Parmesan mixture. Press gently to adhere. Arrange them in a single layer on a parchment-lined baking tray or air fryer basket.

Step 4: Bake or Air Fry

Bake at 425°F for 20-25 minutes or air fry at 375°F for about 8-10 minutes, flipping halfway through. Look for golden edges and a crisp texture.

Step 5: Make the Basil Mayo

Blend mayo, chopped basil, lemon juice, and a pinch of salt until smooth. Chill for 15 minutes before serving.

Step 6: Serve

Serve the zucchini chips hot with a generous side of basil mayo for dipping.

How to Serve and Store Crispy Zucchini Chips with Basil Mayo

These zucchini chips are best served immediately while still warm and crunchy, right off the baking tray or air fryer basket. If you’re serving for a party or gathering, arrange them in a wide shallow bowl with the basil mayo in the center for easy dipping. This recipe makes enough to serve 4 people as a side or appetizer.

If you happen to have leftovers, store the chips in an airtight container lined with a paper towel to absorb any moisture. Reheat them in the oven or air fryer at a low temperature for 5-6 minutes to crisp them back up.

The basil mayo can be kept in a sealed jar in the refrigerator for up to 3 days. Just give it a stir before serving again.

What to Serve With Crispy Zucchini Chips with Basil Mayo?

Grilled Chicken Skewers

The herby mayo dip and crunchy chips are a nice contrast to smoky grilled chicken.

Turkey Burgers

Use the chips as a side or even layer them inside the burger for crunch.

Pasta Primavera

Let the zucchini chips act as a crispy topping over a creamy pasta dish.

Fresh Tomato Salad

Pairing these chips with a juicy, acidic salad helps cleanse the palate.

Caprese Sandwiches

A perfect lunch combo: basil on basil and zucchini for texture.

Spicy Wings

Cool and crunchy chips can balance out the heat.

Cold Beer or Sparkling Water with Citrus

A crisp drink enhances the crunch even more.

Garlic Butter Shrimp

The chips serve as a great alternative to bread or rice on the side.

Want More Appetizer Ideas with a Twist?

If these crispy zucchini chips won your heart, you’ll definitely want to try these other crave-worthy options next:

• Crispy Jalapeno Popper Egg Rolls Recipe if you’re all about bold and cheesy bites.
• Southern Honey Butter Cornbread Poppers for a sweet-savory Southern snack.
• Savory Chicken Wraps with Garlic Cream Sauce for a creamy and filling finger food.
• Loaded Tater Tots if you’re craving something super indulgent.
• Cheesy Baked Tortellini with Meat Sauce to turn appetizer night into a cozy meal.

Save This Recipe For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you air fry or bake? Did you try fresh garlic in the mayo?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other snack smarter.

Explore beautifully curated health-boosting snacks on Mia Recipes on Pinterest and discover your new go-to for feeling great!

Print

Save this recipe on: