Description
Crispy Lemon Parmesan Zucchini Chips with Basil Aioli are a deliciously crunchy snack that will redefine your idea of healthy munching. These golden, oven-baked zucchini chips are coated in zesty lemon and rich parmesan, making them a guilt-free indulgence perfect for any gathering or casual movie night. Paired with a creamy basil aioli, every bite promises to be bursting with flavor. Easy to make and irresistibly tasty, these chips will have everyone asking for seconds!
Ingredients
Scale
- 2 medium zucchinis (sliced into 1/4-inch rounds)
- 1 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- For Basil Aioli: 1/2 cup mayonnaise, 1 clove garlic (minced), 2 tbsp fresh basil (chopped)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchinis into thin rounds for even cooking.
- In one bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, salt, and pepper. In another bowl, drizzle olive oil over the zucchini slices.
- Coat each zucchini round in the breadcrumb mixture and place on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes or until golden brown and crispy.
- For the basil aioli, mix mayonnaise, minced garlic, and chopped basil in a small bowl; season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (90g)
- Calories: 190
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Ensure zucchini slices are dry before coating to prevent sogginess. Experiment with spices like smoked paprika for extra flavor or swap out basil aioli for ranch dressing.