Crispy Zucchini Chips With Basil Mayo

You know those lazy summer afternoons when you’re craving something crispy and satisfying, but don’t want to feel weighed down? That’s exactly when I whip up these crispy zucchini chips with basil mayo. They’re my go-to snack when my garden’s overflowing with zucchini, and trust me, once you’ve tried them, you’ll be making excuses to “accidentally” grow extra plants next year! The best part? You get all that addictive crunch without the guilt of deep frying. Paired with the creamy basil mayo dip (seriously, I could eat it by the spoonful), these golden little rounds disappear faster than you can say “more please!”

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Why You’ll Love These Crispy Zucchini Chips with Basil Mayo

These golden little bites have won over even the most stubborn veggie skeptics at my table. Here’s what makes them irresistible:

• Crave-worthy crunch without deep frying – that satisfying crisp comes straight from your oven
• Ready in under 30 minutes from slicing to dipping (perfect for last-minute guests)
• The basil mayo dip – creamy, herby, and just garlicky enough to keep you coming back
• Uses up all that summer zucchini threatening to take over your kitchen
• Secretly healthy (shh!) but tastes like pure indulgence

Honestly? I’ve caught my kids sneaking these instead of potato chips. That’s when you know you’ve won.

Ingredients for Crispy Zucchini Chips with Basil Mayo

Now let’s gather our cast of characters – and yes, every single one plays a crucial role in creating magic! I’ve learned through many (many) batches that quality matters here. Don’t skimp on fresh basil – those sad little dried leaves in your spice rack won’t do the trick for our dip.

For the Zucchini Chips:

• 2 medium zucchinis (about 7-8 inches long), sliced into 1/4-inch rounds (no need to peel!)
• 1/2 cup all-purpose flour (the glue that holds everything together)
• 2 large eggs, beaten (farm-fresh if you can get ’em)
• 1 cup breadcrumbs (I prefer panko for extra crunch, but regular works too)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Basil Mayo (the Real Star):

• 1/2 cup good mayonnaise (none of that low-fat stuff – we’re making memories here)
• 1/4 cup packed fresh basil leaves, finely chopped (about 15-20 leaves)
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder in a pinch)
• 1 teaspoon fresh lemon juice (just enough to brighten everything up)

See? Nothing fancy, just real ingredients treated right. Pro tip: If your zucchini are huge, you might want to scoop out some of the seedy middle – those slices tend to get soggy. But honestly? I usually just slice and go – lazy cooks unite!

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Equipment You’ll Need

Grab these kitchen buddies – half are probably already in your drawers! You’ll need:

• A large baking sheet (the more space between chips, the crispier they get)
• Parchment paper (trust me, cleanup is a dream with this)
• Three shallow bowls for our coating lineup
• A mandoline (optional but awesome for paper-thin slices)
• Tongs or a fork for easy flipping

That’s it! No fancy gadgets required – just good old-fashioned kitchen basics.

For another crunchy and addictive veggie snack, try these Parmesan Zucchini Chips—a baked version that’s just as crisp and perfect for guilt-free munching.

How to Make Crispy Zucchini Chips with Basil Mayo

Alright, let’s get crunching! I’ve made these zucchini chips so many times I could probably do it in my sleep, but don’t worry – even first-timers get perfect results with these foolproof steps. Just follow along and soon you’ll be snacking like a pro!

Preparing the Zucchini Chips

First things first – fire up that oven to 425°F (220°C). While it’s heating, line your baking sheet with parchment paper. This little trick saves so much scrubbing later! Now grab those zucchinis and slice them into 1/4-inch rounds. If you’ve got a mandoline, this is its time to shine, but a sharp knife works just fine (I’ve used both).

Here comes the fun part – the assembly line! Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dip each zucchini slice in flour (tap off excess), then egg (let the extra drip off), then breadcrumbs (press gently to coat). Lay them on the baking sheet with a little breathing room – no overlapping!

Bake for 10 minutes, then flip each chip (tongs work great here). Bake another 5-10 minutes until they’re golden brown and crispy. Watch them closely – ovens vary, and you want that perfect crunch without burning!

Making the Basil Mayo Dip

While those beauties are baking, let’s whip up the dip that makes these chips irresistible. Grab your mayo, fresh basil, garlic, and lemon juice. Chop that basil nice and fine – I like to stack the leaves, roll them up, and slice them thinly (chefs call this chiffonade, but we’ll call it “easy and fancy”).

Mix everything together in a small bowl. Taste it – need more garlic? More lemon? Adjust to your liking. Pro tip: Let it sit for 10 minutes before serving if you can resist. The flavors meld beautifully while you wait for those golden chips to come out of the oven.

Now comes the best part – grab a chip, dunk it generously, and enjoy that first magical bite. Crispy, creamy, herby perfection in every bite! See? I told you it was easy.

Tips for Perfect Crispy Zucchini Chips with Basil Mayo

Want pro-level results every time? Here are my hard-earned secrets from years of zucchini chip experiments (and a few delicious failures):

• Mandoline magic: If you’ve got one, use it! Uniform slices = even cooking. Just watch those fingertips – I speak from experience!
• Spray for success: A quick spritz of olive oil before baking gives extra crunch without deep-frying guilt
• Dry start: Pat zucchini slices with paper towels before coating – less moisture means crispier chips
• Hot swap: If breadcrumbs aren’t your thing, try crushed cornflakes for insane crunch

The golden rule? Don’t crowd the pan – give those chips some elbow room to crisp up properly!

Variations for Crispy Zucchini Chips with Basil Mayo

Once you’ve mastered the basic recipe, the fun begins! Try these tasty twists next time:

• Panko power: Swap regular breadcrumbs for panko – you’ll get an even crispier crunch that holds up better
• Cheesy delight: Add 1/4 cup grated Parmesan to the breadcrumb mix for extra savory goodness
• Spice it up: Mix in 1/4 teaspoon cayenne or smoked paprika to the flour for a subtle kick
• Herb swap: No fresh basil? Try cilantro, dill, or parsley in the mayo – each gives a totally different vibe

The best part? No wrong answers here – make it your own!

Serving Suggestions

Oh, the possibilities! These crispy zucchini chips with basil mayo shine as the star of any spread. Serve them warm straight from the oven with the dip for a crowd-pleasing party appetizer. They’re also fantastic alongside a simple green salad for a light lunch – my go-to summer combo! For game nights, set out a big platter with other dippable veggies and watch them disappear faster than you can refill.

Storage and Reheating

Here’s the sad truth – these zucchini chips are best fresh, but if you somehow have leftovers (rare in my house!), store them in an airtight container with parchment between layers. To revive them, pop in a 350°F oven for 5 minutes – no microwave unless you want soggy sadness! The basil mayo keeps beautifully in the fridge for 3 days – just give it a stir before serving.

Nutritional Information

Just between us? I don’t usually count calories when I’m elbow-deep in these crispy zucchini chips with basil mayo, but for those who like to know, here’s the scoop (nutritional values are estimates and vary based on ingredients used):

• Calories: 280 per serving
• Fat: 18g (but it’s the good kind from eggs and olive oil!)
• Carbs: 24g
• Fiber: 3g (thanks, zucchini!)
• Protein: 7g

Not bad for something that tastes this indulgent, right? Now go enjoy another handful guilt-free!

You can also browse even more creative appetizer ideas on our Pinterest boards, where we share easy party bites, healthy twists, and seasonal favorites.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these crispy zucchini chips with basil mayo that I could write a book! Here are the answers purchase I give most often: