Crispy Lemon Parmesan Zucchini Chips with Basil Aioli Recipe

Crunchy summer snacks with crispy lemon parmesan zucchini chips might just become your new obsession.

Zesty flavors dance across each delicate slice, promising a delightful twist on traditional vegetable munching.

Fresh basil aioli adds a creamy contrast that makes these chips irresistibly addictive.

Light and golden edges whisper of perfect seasoning waiting to tantalize every taste bud.

Mediterranean-inspired ingredients create a simple yet elegant appetizer that feels both sophisticated and approachable.

Herbs and citrus notes promise a refreshing experience far beyond ordinary chip alternatives.

You’ll want to make extra batches for spontaneous snacking moments.

Dive into this quick, elegant recipe that turns ordinary zucchini into something extraordinary.

What Makes Zucchini Chips and Basil Aioli So Addictive

• Transform boring zucchini into irresistible crispy chips that even picky eaters will devour.
• Whip up this recipe in just 30 minutes from start to finish, making it perfect for spontaneous snack cravings.
• Bake instead of deep-fry to create a guilt-free treat packed with nutrients and amazing crunch.
• Serve as an appetizer, side dish, or game day snack that impresses both kids and adults with its gourmet twist.

All You Need for These Crunchy Zucchini Chips

Main Ingredients:

Zucchini: Fresh green vegetable with mild flavor, perfect for making crispy chips. Choose firm zucchini with smooth skin and no blemishes.

Parmesan Cheese: Sharp and salty cheese that adds rich flavor and crispy texture to the chips. Look for authentic Parmigiano-Reggiano for best results.

• Panko Breadcrumbs, Flour: Crispy coating that provides crunch and helps zucchini chips become golden. Japanese panko creates extra crispy texture.
• Eggs: Binding agent that helps breading stick to zucchini slices. Fresh eggs work best for coating.

• Lemon Zest, Salt, Pepper: Bright citrus notes and seasoning that enhance overall chip flavor. Use fresh lemon for most intense zest.
• Basil, Garlic: Aromatic herbs that add depth to the accompanying aioli. Fresh basil provides more vibrant flavor than dried.

• Mayonnaise, Lemon Juice: Creamy base for dipping sauce with tangy citrus undertones. Use good quality mayonnaise for best results.

• Cooking Spray, Olive Oil: Helps create crispy exterior and prevents sticking. Extra virgin olive oil adds subtle flavor.

How to Bake Crispy Zucchini Chips with Aioli

Step 1: Whip Up Basil Aioli

• Fresh basil leaves
• Mayonnaise
• Garlic clove
• Lemon juice

Toss all ingredients into a food processor or blender. Pulse until the mixture transforms into a silky smooth sauce. Sprinkle in salt and pepper to make the flavors pop. Stash the aioli in the refrigerator to keep it cool and tasty.

Step 2: Create Breading Stations

• First bowl: All-purpose flour
• Second bowl: Whisked eggs
• Third bowl: Crispy coating mixture with
• Panko breadcrumbs
• Grated Parmesan cheese
• Lemon zest
• Salt
• Black pepper

Step 3: Coat Zucchini Slices

• First roll in flour
• Next drench in egg wash
• Finally press into panko mixture, ensuring a total crispy coverage

Place coated slices on a clean plate.

Step 4: Bake Zucchini Chips

Preheat oven to 425°F (220°C).

Arrange zucchini rounds on a parchment-lined baking sheet. Spritz with cooking spray or drizzle olive oil. Slide into the oven and bake for 10-12 minutes. Flip halfway through to guarantee even golden crispiness.

Step 5: Serve and Enjoy

Transfer hot, crunchy zucchini chips to a serving plate. Place basil aioli in a dipping bowl on the side. Devour immediately while chips are at peak crispiness!

Top Tips for Zucchini Chips That Don’t Sog

• Bake to Perfection: Use a baking sheet with a wire rack to ensure maximum crispiness and prevent soggy bottoms on your zucchini chips.
• Slice with Precision: Cut zucchini uniformly, about 1/4 inch thick, to guarantee even cooking and consistent crunchiness across all chips.
• Moisture Management: Pat zucchini slices dry with paper towels before breading to remove excess water and help the coating stick better.
• Customize Your Coating: Swap panko for gluten-free breadcrumbs to make the recipe suitable for those with gluten sensitivities or dietary restrictions.
• Enhance Flavor Boost: Add dried herbs like oregano or thyme to the Parmesan coating for an extra layer of aromatic complexity in your zucchini chips.

Storing Zucchini Chips Without Losing Texture

• Store leftover zucchini chips in an airtight container in the refrigerator for up to 3 days.
• Restore crispiness by baking at 375F for 5-7 minutes, placing chips in a single layer on a baking sheet.
• Skip microwaving to prevent soggy texture and maintain original crunchiness.
• For best results, consume chips within 24 hours to enjoy maximum crispness and flavor.

Pairing Ideas for Zucchini Chips and Aioli

• Select a light, zesty Sauvignon Blanc or Pinot Grigio that complements the lemon and herbal notes in the dish, cutting through the richness of the Parmesan breading.
• Arrange zucchini chips alongside olives, feta cheese, and roasted red peppers to enhance the Mediterranean flavor profile and provide varied textures.
• Prepare a light arugula salad with cherry tomatoes and lemon vinaigrette to balance the crispy chips and provide a refreshing counterpoint to the rich aioli.
• Mix a basil-infused gin and tonic or a cucumber mojito that echoes the herbal undertones of the basil aioli and adds a cool, refreshing element to the appetizer.

Try These Twists on Lemon Parmesan Zucchini Chips

• Gluten-Free Zucchini Chips: Replace wheat flour with almond flour or gluten-free breadcrumbs. Use gluten-free panko for coating to make the recipe celiac-friendly.
• Vegan Herbal Chips: Substitute eggs with aquafaba or plant-based egg replacer. Use nutritional yeast instead of Parmesan cheese for a similar umami flavor profile.
• Air Fryer Version: Cook zucchini chips in air fryer at 375F for 8-10 minutes, turning halfway through. Reduce oil and achieve same crispy texture with less effort.
• Low-Carb Keto Option: Use crushed pork rinds or ground almond meal instead of panko. Replace flour with coconut flour to maintain low-carbohydrate requirements while keeping crispy texture.

Zucchini Chips and Aioli FAQs for Snack Lovers

• Why use panko breadcrumbs for these zucchini chips?

Panko creates an extra crispy, light coating that regular breadcrumbs can’t achieve. They provide a delicate, airy crunch that makes these zucchini chips irresistibly texture-rich.

• Can I make these chips gluten-free?

Yes, simply substitute the flour and panko with gluten-free alternatives like almond flour and gluten-free breadcrumbs. This will keep the recipe accessible for those with gluten sensitivities.

• How thin should I slice the zucchini?

Aim for uniform slices about 1/4 inch thick. This ensures even cooking and consistent crispiness across all the chips. Too thick, and they won’t get crisp; too thin, and they’ll burn quickly.

• What if my zucchini chips aren't getting crispy?

Ensure you’re using a hot oven (425F), spacing chips without overcrowding, and patting zucchini dry before breading. Moisture prevents crispiness, so remove excess water before cooking.

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 25 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy lemon parmesan zucchini chips spark Mediterranean magic on your plate, promising a light yet indulgent appetizer. Herb-infused basil aioli complements these golden, crunchy rounds, offering perfect harmony for seasonal summer snacking.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium zucchinis, sliced into 0.25 inches (0.64 centimeters) rounds
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten

Breading and Seasoning:

• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Zest of 1 lemon

Cooking and Dipping Sauce Ingredients:

• Cooking spray or olive oil

Basil Aioli:

• ½ cup mayonnaise
• ¼ cup fresh basil leaves
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a vibrant basil aioli by blending mayonnaise, fresh basil leaves, minced garlic, and a splash of lemon juice until silky smooth. Enhance with a pinch of salt and pepper, then chill in the refrigerator to allow flavors to meld.
2. Prepare three distinct breading stations: a shallow dish with flour, another with whisked eggs, and a final station combining panko breadcrumbs, grated Parmesan cheese, fragrant lemon zest, and seasoning.
3. Transform zucchini slices into crispy delights by first coating each piece thoroughly in flour, ensuring complete coverage. Dunk the floured slice into beaten eggs, allowing excess to drip off, then generously press into the seasoned panko mixture.
4. Heat the oven to a high temperature of 425F (220C). Arrange the breaded zucchini rounds on a parchment-lined baking sheet, maintaining space between each slice. Lightly mist with cooking spray or drizzle with olive oil to promote golden crispiness.
5. Bake the zucchini chips for 10-12 minutes, carefully flipping once midway to ensure even browning. Watch for a golden, crisp exterior that promises a delightful crunch.
6. Present the zucchini chips immediately while piping hot, accompanied by the chilled basil aioli. Invite guests to dip and savor these elegant, herb-infused vegetable chips.

Notes

• Choose zucchinis that are firm and medium-sized for the most consistent chip texture and even cooking.
• Pat zucchini slices completely dry before breading to ensure maximum crispiness and prevent soggy chips.
• Use a mandoline or sharp knife to create uniform, thin slices around 1/4 inch thick for perfectly crisp results.
• Experiment with alternative coatings like almond flour or gluten-free breadcrumbs for those with dietary restrictions.
• Add extra herbs like thyme or rosemary to the panko mixture for additional flavor complexity.
• Store leftover chips in a single layer between paper towels to maintain crispiness and prevent sogginess.
• Reheat in the oven at 350F for 5 minutes to restore crunchiness if chips lose their initial crispness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 335
• Sugar: 2 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 50 mg