Ingredients
Scale
For the zucchini chips:
- 2 medium zucchinis, thinly sliced
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs, beaten
- ½ cup all-purpose flour
- Cooking spray
For the basil mayo:
- ½ cup mayonnaise
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- In one bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Place flour in a separate bowl and beaten eggs in another.
- Dredge zucchini slices in flour, dip in egg, then coat with the breadcrumb mixture.
- Arrange on the baking sheet in a single layer and lightly spray with cooking spray.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Meanwhile, mix all basil mayo ingredients in a bowl and chill until ready to serve.
- Serve zucchini chips hot with basil mayo for dipping. Enjoy!