Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
Summer's not over yet and there's still plenty of zucchini around and these crispy lemon parmesan zucchini chips with basil aioli are a great way to enjoy some of it! These zucchini chips could not be easier to make, you simply coat the zucchini in a mixture of panko breadcrumbs, parmesan and lemon zest and then either fry or bake them until the are nice and golden brown and crispy! Although they are great just the way they are, I thought that I would throw some more summer into the mix by serving them with a basil aioli, basil pureed into mayonnaise! Don't let summer slip away, enjoy it with some of these crispy lemon parmesan zucchini chips with basil aioli while you still can!

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
With the lemon in the crispy coating and the basil aioli, these zucchini chips just scream summer!

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
So crispy and good!

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
They're great baked as well!

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Crispy zucchini chips crusted in panko breadcrumbs with parmesan and lemon zest that are fried or baked until nice and crispy served with a basil aioli.


ingredients
  • 2 medium zucchini, sliced 1/4 inch thick
  • 1/2 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 2 cups panko breadcrumbs (gluten-free for gluten-free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon lemon zest
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup basil
directions
  1. Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.
  2. Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side or place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
  3. Puree the mayonnaise and basil and serve with the zucchini chips.
Nutrition Facts: Calories 346, Fat 12.7g (Saturated 3.8g, Trans 0), Cholesterol 94mg, Sodium 269mg, Carbs 45.3g (Fiber 2.5g, Sugars 3.9g), Protein 13.3g
Nutrition by: Nutritional facts powered by Edamam

10 comments:

Joanne said...

I can't think of anything I want more right now than these! OMG so good.

We Are Not Martha said...

These look like the best chips ever!!

Sues

Velva said...

This is a beautiful way to enjoy the end of summer. The zucchini is a summer gift that can keep on giving (smile) The basil aioli is a perfect match.

Happy end of summer.

Velva

Bella B said...

These look so tasty!

xoxoBella | http://xoxobella.com

Maria said...

This look so crispy and delicious!

Mel Tuck said...

yum these look amazing you take such good pictures!!!

Gillyflower said...

Why do you call a mayonnaise an aiolli? An aiolli is a mayonnaise with garlic in it. If you want to use foreign cooking terms, use them correctly.

Gaby Dalkin said...

sound like the best chips to end summer!

Terri Tufano said...

These were awesome! I ended up starting in egg, then in flour, back in egg and then in panko mixture.
I also added a bit of lemon juice and hot sauce to mayo mixture.
Fantastic

Kevin Lynch said...

Terri Tufano: I'm glad you enjoyed it!

Post a Comment