Crispy Zucchini Chips with Basil Mayo

You know that moment when you want a snack that’s crunchy, fresh, and a little fancy—without having to dig out the deep fryer or call takeout? These crispy zucchini chips with basil mayo are exactly that kind of magic. They’ve got that satisfying crunch that feels like a treat, while the basil mayo adds a creamy, herby punch that makes every bite sing. Plus, zucchini is basically the humble hero of summer gardens, so why not put it center stage? I love making these for a quick appetizer or a snack while binge-watching my favorite shows because they’re light, flavorful, and seriously addictive. Trust me, once you try these, you’ll forget about store-bought chips forever!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 2 medium zucchinis (about 12 ounces total)
• 1/2 cup all-purpose flour
• 1 large egg
• 3/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray or olive oil spray

For the Basil Mayo:

• 1/2 cup mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper, to taste

How I Make It

Step 1:

First things first, slice your zucchinis into thin rounds, about 1/8 inch thick—thin enough to get crispy but not so thin they fall apart. Pat them dry really well with paper towels. This step is key to achieving that perfect crunch because moisture is the enemy here!

Step 2:

Set up your breading station: put the flour in one shallow bowl, whisk the egg in another, and in a third, mix the panko breadcrumbs with Parmesan, garlic powder, salt, and pepper. The Parmesan adds a lovely savory note and helps with browning.

Step 3:

Dredge each zucchini slice in the flour first, shaking off any excess. Then dip it into the beaten egg, and finally coat it well in the panko mixture, pressing gently to help it stick.

Step 4:

Place the breaded slices on a baking sheet lined with parchment paper or a wire rack. Spray the tops generously with cooking spray—this will give you that golden, crispy finish without deep frying.

Step 5:

Bake at 425°F for about 20-25 minutes, flipping halfway through. You want the chips to be crisp and golden all over; keep an eye on them because ovens vary!

Step 6:

While the chips bake, whisk together the mayo, chopped basil, lemon juice, garlic powder, and a pinch of salt and pepper. This basil mayo is bright and creamy, the perfect dip with a herbaceous kick.

Variations & Tips

• For extra crispiness, try using a wire rack on the baking sheet to let air circulate around the chips.
• Swap Parmesan for nutritional yeast for a vegan-friendly twist.
• Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a spicy kick.
• If you don’t have fresh basil, 1 tsp dried basil works—just use less in the mayo.
• Use an air fryer instead of the oven: 400°F for about 15 minutes, shaking halfway through.
• Serve immediately for best crunch. Leftovers can be reheated in a toaster oven to bring back crispiness.

How I Like to Serve It

These zucchini chips are fantastic as a light appetizer at summer BBQs or alongside a chilled glass of rosé on a warm afternoon. They also make a fun snack for movie nights or a vibrant side for grilled chicken or fish. Whenever I want a little crispy veggie fix that feels indulgent but isn’t, these are my go-to!

Notes

• Store leftover chips in a single layer at room temperature for up to 1 day to keep them crispy.
• Reheat in the oven or toaster oven instead of microwave to avoid sogginess.

Closing: This recipe never fails to impress because it turns humble zucchini into a snack that’s dazzlingly crispy and bursting with fresh, herby flavor every time.