Description
These Crispy Zucchini Chips with Basil Mayo are a delicious and healthy snack option!
Ingredients
Scale
- 2 medium zucchini
- 2 large eggs
- 1 cup breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon lemon juice
- Neutral oil for frying (vegetable or canola)
Instructions
- Start by washing the zucchini thoroughly under cool running water to remove any dirt or pesticides. After washing, pat the zucchini dry with a paper towel to prevent excess moisture. Now, slice the zucchini into rounds about ¼ inch thick. This thickness ensures that the chips become perfectly crispy while maintaining a good structure.
- Next, set up a breadcrumb station. You will need three separate bowls: one for the beaten eggs, the second for your breadcrumb mixture, and the third will hold the sliced zucchini. In the bowl for the breadcrumbs, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. These spices will enhance the flavor of the zucchini chips, giving them that delicious, savory profile everyone loves.
- Now, take each zucchini round and dip it into the beaten eggs, ensuring it’s fully coated. After that, transfer it to the breadcrumb mixture, pressing down slightly to coat both sides well. This method creates an even layer of flavorful coating that crisps up beautifully when fried.
- Heat about ½ inch of neutral oil in your skillet over medium-high heat. You can test if the oil is ready by dropping a small piece of breadcrumb into it; if it sizzles, you’re good to go. Carefully place the coated zucchini rounds into the hot oil, being mindful not to overcrowd the pan. Fry the zucchini for about 2–3 minutes on each side until they turn a beautiful golden brown and reach that perfect crispiness.
- Once removed from the oil, transfer the fried zucchini chips to a paper towel-lined plate. This will help absorb any excess oil, keeping them crisp and light. While they are still hot, sprinkle a tiny pinch of salt over the chips to enhance their flavor.
- While the chips cool just a bit, it’s the perfect time to whip up your basil mayo. In a small bowl, combine the mayonnaise, finely chopped fresh basil, lemon juice, and a pinch of salt. Stir well until all ingredients are thoroughly mixed, then refrigerate the sauce until you’re ready to serve. This allows the flavors to meld beautifully, creating a zesty and refreshing dip.
- Once the chips have cooled slightly, serve them hot alongside the creamy basil mayo. Enjoy these crispy zucchini chips as a perfect healthy snack or appetizer that will wow your friends and family!
Notes
Ensure that your oil is hot enough before adding the zucchini to achieve maximum crispiness. Don’t overcrowd the skillet; fry in batches if necessary to maintain the temperature of the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
Nutrition
- Calories: 250 kcal
- Sodium: 500 mg
- Protein: 8 g