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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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