Description
Crispy zucchini chips served with a creamy basil mayo dip. A simple and delicious snack or appetizer.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise
- 1/4 cup fresh basil, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice zucchinis into thin rounds, about 1/4-inch thick.
- 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, then egg, then breadcrumbs. Place on the baking sheet.
- Bake for 15-20 minutes, flipping halfway, until golden and crispy.
- For the basil mayo, mix mayonnaise, chopped basil, garlic, and lemon juice in a small bowl.
- Serve zucchini chips warm with basil mayo for dipping.
Notes
- Use a mandoline for even zucchini slices.
- For extra crispiness, spray the zucchini lightly with cooking oil before baking.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baked
- Cuisine: American