Description
These extra-crispy zucchini chips are golden and crunchy, paired perfectly with a bright, tangy lemon aioli. A healthy, addictive snack that’s quick and easy to make.
Ingredients
Scale
- 3 medium zucchini (about 600g / 1.3 lbs)
- 2 large eggs
- ½ cup all-purpose flour (60g / 0.21 cups)
- 1 ½ cups panko breadcrumbs (150g / 5.3 oz)
- ½ cup Parmesan cheese, finely grated (50g / 1.75 oz)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil spray or cooking oil (such as avocado oil spray)
- For the Zesty Lemon Aioli:
- ½ cup mayonnaise (120g / 4.2 oz)
- 2 tablespoons fresh lemon juice (30ml / 1 fl oz)
- 1 teaspoon lemon zest
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash zucchini and trim ends. Slice into thin rounds about 1/8 inch (3mm) thick using a sharp knife or mandoline slicer.
- Lay slices on a clean towel or paper towels, sprinkle lightly with salt, and let sit for 5 minutes to draw out moisture. Pat dry thoroughly.
- Whisk eggs in a shallow bowl until combined.
- In a separate large bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and pepper.
- Dip each zucchini slice into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides.
- Place coated slices on a wire rack set over a baking sheet or directly on a parchment-lined baking sheet, spacing them out to avoid steaming.
- Preheat oven to 425°F (220°C). Lightly spray zucchini chips with olive oil spray.
- Bake for 12 minutes, then flip chips and bake for another 8-10 minutes until golden and extra crispy. If using a wire rack, flipping is optional but recommended.
- While chips bake, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Refrigerate until serving.
- Remove chips from oven and let cool slightly. Serve immediately with lemon aioli for dipping.
Notes
Pat zucchini slices dry thoroughly to avoid soggy chips. Use panko breadcrumbs for extra crunch. Baking at high heat (425°F) ensures crispiness. Flip chips halfway through baking for even browning. Use a wire rack if possible to allow air circulation. Make lemon aioli ahead for better flavor melding. Avoid overcrowding the baking sheet to prevent steaming.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About 1 cup of zucch
- Calories: 220
- Sodium: 310
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 8
Keywords: zucchini chips, crispy zucchini, lemon aioli, healthy snack, baked chips, zucchini recipe, easy snack