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!
With the lemon in the crispy coating and the basil aioli, these zucchini chips just scream summer!
So crispy and good!
They’re great baked as well!
Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
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
- 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.
- 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.
- Puree the mayonnaise and basil and serve with the zucchini chips.
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I can't think of anything I want more right now than these! OMG so good.
These look like the best chips ever!!
Sues
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
These look so tasty!
xoxoBella | http://xoxobella.com
This look so crispy and delicious!
yum these look amazing you take such good pictures!!!
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.
sound like the best chips to end summer!
I was searching the best food for lazy movie Sunday and I think I found it. It`s brilliant 🙂
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
Terri Tufano: I'm glad you enjoyed it!
Zucchini is available all year round, am making These for New Years Eve. 🙂
We tried these last night and they were SO good! I didn't have a lemon zester (last minute discovery) so I added the juice of 1 lemon to the basil aioli instead, and it was AMAZING! Thanks for the fun new recipe idea!
Natalie: I'm glad you enjoyed it!
Gillyflower, I looked up Aioli on Wikipedia…"Since the late 1980s, it has become fashionable to call all flavored mayonnaise's "aioli", with flavorings such as saffron or chili.[7] However, purists insist that "flavored mayonnaise can contain garlic, but true aioli contains no seasoning but garlic".[8]
CHILL OUT! imsuzie2
Are these fried then baked? Or are they fried or baked? The directions look like fried and baked but in the article it says they are good baked too. Please clarify
I always bake these as per the recipe directions but frying them also works. Enjoy!
Why is this blocked from printing the recipe?
What kind of device and app are you having difficulties printing from?
KEVIN….Are you going to do any Air Fryedr recipes in the near future. I love my air fryer and hope you learn to love one too.
These were fabulous! It was a great recipe to try and we know we will be making these again! They were light and crispy. We dusted them with a little cayenne pepper (some of them, not everyone likes that) and it was a nice little spice addition. The aioli really makes these fabulous! Thank you!