Ingredients:
For the Zucchini Chips:
2 medium zucchinis, thinly sliced (about 1/8-inch thick)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
Olive oil spray (for baking or air frying)
For the Basil Mayo:
1/2 cup mayonnaise
1/4 cup fresh basil leaves, finely chopped
1 teaspoon lemon juice
1 small garlic clove, minced
Salt and pepper, to taste
Directions:
Prep the Zucchini: Slice zucchinis into thin, even rounds using a mandoline or sharp knife. Pat dry with a paper towel to remove excess moisture.
Set Up Breading Station: In one bowl, beat the eggs. In another bowl, mix panko, Parmesan, garlic powder, salt, and black pepper.
Bread the Zucchini: Dip each zucchini slice into the egg, then press into the breadcrumb mixture to coat both sides. Place on a baking sheet lined with parchment or into an air fryer basket.
Cook the Chips:
Oven Method: Preheat oven to 425°F (220°C). Lightly spray chips with olive oil and bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Air Fryer Method: Preheat air fryer to 375°F (190°C). Spray chips lightly and cook in batches for 10–12 minutes, flipping halfway.
Make the Basil Mayo: In a small bowl, combine mayo, chopped basil, lemon juice, garlic, salt, and pepper. Stir well and refrigerate until ready to serve.
Serve: Arrange the crispy zucchini chips on a platter with a bowl of chilled basil mayo. Serve immediately for the best crunch!