Description
These Crispy Zucchini Chips with Basil Mayo are the perfect healthy snack or appetizer. Made with thinly sliced zucchini, Parmesan, and panko, they’re baked or air-fried until golden and served with a fresh basil mayo dip. This zucchini chips recipe is crunchy, flavorful, low-carb, and easy to make — ideal for summer or any snack craving!
Ingredients
1 medium zucchini
1 tablespoon olive oil or avocado oil
2 tablespoons grated Parmesan cheese
2 tablespoons panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
1 tablespoon fresh chopped basil
1 teaspoon lemon juice
Instructions
1. Slice zucchini into 1/8-inch thick rounds using a mandolin or sharp knife.
2. Lay slices on a paper towel, sprinkle with salt, and let sit for 10 minutes to draw out moisture.
3. Mix Parmesan, panko, garlic powder, and black pepper in a small bowl.
4. Toss zucchini slices in oil to lightly coat them.
5. Dredge each slice in the breadcrumb-Parmesan mixture and press to coat.
6. Place in a single layer on a parchment-lined baking sheet or air fryer basket.
7. Bake at 425°F for 20–25 minutes or air fry at 375°F for 8–10 minutes, flipping halfway through.
8. Blend mayo, chopped basil, lemon juice, and a pinch of salt until smooth. Chill before serving.
9. Serve zucchini chips warm with basil mayo for dipping.
Notes
These chips are best served immediately for optimal crunch.
Use fresh basil for the dip—dried won’t give the same flavor.
Store leftovers in an airtight container and reheat to re-crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked or Air Fried
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg