Ingredients
Scale
For the Zucchini Chips:
- 2 medium zucchinis, thinly sliced
- ½ cup panko breadcrumbs (or gluten-free breadcrumbs)
- ¼ cup almond flour or all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika or chili powder
- Salt and pepper to taste
- 1 egg (or flax egg/plant-based yogurt for vegan)
For the Basil Mayo:
- ½ cup mayonnaise (or dairy-free mayo)
- ¼ cup fresh basil, finely chopped
- 1 tsp lemon juice
- 1 garlic clove, minced
- Pinch of salt
Instructions
- Preheat oven to 425°F (or air fryer to 375°F).
- Salt zucchini slices and let sit 10–15 minutes. Pat dry.
- Set up dredging bowls: flour, beaten egg, and seasoned panko.
- Dip each slice in flour, egg, then breadcrumbs.
- Place on parchment-lined tray or air fryer basket.
- Bake for 20–25 mins or air fry for 10–12 mins, flipping halfway.
- Mix all basil mayo ingredients in a bowl and chill.
- Serve chips warm with basil mayo for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Baked or Air-Fried
- Cuisine: Modern, Healthy Comfort Food
- Diet: Vegetarian
Keywords: crispy zucchini chips, basil mayo, air fryer zucchini recipe, healthy veggie chips, baked zucchini, dairy-free dip, low-carb snacks, gluten-free snack idea