Crispy Zucchini Chips with Basil Mayo
You know that moment when you’re craving a crunchy snack but want to sneak in a bit of veggies without it feeling like a chore? That’s exactly how I fell in love with these crispy zucchini chips. I still remember the first time I baked them—golden, crispy edges, the smell of fresh basil mingling with garlic mayo, and that satisfying crunch that makes them feel indulgent yet totally guilt-free. If you’ve ever struggled with soggy zucchini or pale, floppy chips, don’t worry—I’m sharing my foolproof tips to get that perfect crisp every single time. Grab your favorite baking sheet and let’s get this snack started!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 3 medium zucchini, thinly sliced (about 1/8 inch thick)
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Basil Mayo:
- 1/2 cup mayonnaise
- 1/4 cup fresh basil leaves, finely chopped
- 1 tsp lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
How I Make It
Step 1:
First things first: preheat your oven to 425°F and line a baking sheet with parchment paper—this helps keep your chips from sticking and makes cleanup easier. Then, slice your zucchini into thin rounds, aiming for about an eighth of an inch thickness. Thicker slices won’t crisp up as well, so grab a mandoline if you have one for consistent results.
Step 2:
In a large bowl, toss the zucchini slices with olive oil until they’re lightly coated. In another bowl, mix together your Parmesan, panko, garlic powder, salt, and pepper. This combo gives the chips that irresistible crispy and cheesy crunch.
Step 3:
Dip each zucchini slice into the breadcrumb mixture, pressing lightly so the coating sticks well. Lay them out on the baking sheet in a single layer, making sure they don’t overlap—crowding will create steam and soggy chips!
Step 4:
Bake for about 15-20 minutes, flipping halfway through, until the chips are golden brown and crisp around the edges. Keep a close eye as ovens vary—once they start to darken, they’re ready.
Step 5:
While the chips bake, whip up the basil mayo by combining mayonnaise, chopped basil, lemon juice, and minced garlic in a small bowl. Stir well and season with salt and pepper to taste. This sauce is creamy, fresh, and just the right zing to balance the crispy chips.
Step 6:
Remove the zucchini chips from the oven and let them cool for a minute or two. Serve immediately with the basil mayo on the side for dipping. That crispiness fades quickly, so it’s best enjoyed fresh!
Variations & Tips
- Use gluten-free breadcrumbs if you want to make this dish gluten-free.
- For extra zing, add a pinch of smoked paprika or cayenne to the breadcrumb mix.
- Try swapping Parmesan for Asiago or Pecorino romano for a sharper flavor.
- If you don’t have fresh basil, stir in a teaspoon of dried basil into your mayo.
- Cut your zucchini slices a bit thinner for crunchier chips, but watch the baking time to avoid burning.
- To soak up extra moisture, pat zucchini slices dry with paper towels before coating.
How I Like to Serve It
These zucchini chips are perfect for a sunny afternoon snack or as a crunchy appetizer alongside grilled chicken or burgers. I also love serving them at casual get-togethers, where they’re a delicious alternative to traditional potato chips. In warmer months, they pair beautifully with chilled white wine or a sparkling lemonade!
Notes
- Store leftovers in an airtight container for up to 1 day, but be warned—they lose their crispness quickly. Reheat briefly in a toaster oven to refresh.
- If you want to skip mayo, a simple garlic yogurt dip works just as well.
Closing: Once you master this recipe, crispy zucchini chips with basil mayo will quickly become your go-to snack that’s as satisfying as it is sneaky-healthy!