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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

[heart_this] · Sep 7, 2015 · 26 Comments

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.

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
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Appetizer, Food, Gluten-free, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Joanne says

    September 7, 2015 at 12:46 pm

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

    Reply
  2. We Are Not Martha says

    September 7, 2015 at 2:28 pm

    These look like the best chips ever!!

    Sues

    Reply
  3. Velva says

    September 7, 2015 at 3:21 pm

    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

    Reply
  4. Bella B says

    September 7, 2015 at 9:29 pm

    These look so tasty!

    xoxoBella | http://xoxobella.com

    Reply
  5. Maria says

    September 8, 2015 at 1:41 am

    This look so crispy and delicious!

    Reply
  6. Mel Tuck says

    September 8, 2015 at 7:58 am

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

    Reply
  7. Gillyflower says

    September 8, 2015 at 11:04 am

    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.

    Reply
  8. Gaby Dalkin says

    September 8, 2015 at 9:14 pm

    sound like the best chips to end summer!

    Reply
  9. Alexis John says

    September 10, 2015 at 11:02 am

    I was searching the best food for lazy movie Sunday and I think I found it. It`s brilliant 🙂

    Reply
  10. Terri Tufano says

    September 20, 2016 at 11:05 pm

    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

    Reply
  11. kevin says

    September 21, 2016 at 3:16 pm

    Terri Tufano: I'm glad you enjoyed it!

    Reply
  12. Anonymous says

    December 30, 2016 at 2:47 pm

    Zucchini is available all year round, am making These for New Years Eve. 🙂

    Reply
  13. Natalie says

    May 30, 2017 at 12:20 pm

    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!

    Reply
  14. kevin says

    May 30, 2017 at 5:25 pm

    Natalie: I'm glad you enjoyed it!

    Reply
  15. Anonymous says

    July 30, 2017 at 5:05 am

    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

    Reply
  16. Maggie says

    July 18, 2018 at 11:11 am

    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

    Reply
    • kevin says

      July 19, 2018 at 7:29 am

      I always bake these as per the recipe directions but frying them also works. Enjoy!

      Reply
  17. Sue Mellado says

    August 16, 2019 at 4:50 pm

    Why is this blocked from printing the recipe?

    Reply
    • kevin says

      August 17, 2019 at 9:42 am

      What kind of device and app are you having difficulties printing from?

      Reply
  18. Lexy says

    August 18, 2019 at 8:49 pm

    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.

    Reply
  19. Shannon says

    August 20, 2019 at 10:31 am

    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!

    Reply
  20. Donna says

    May 12, 2020 at 6:16 pm

    Kevin, these are PERFECT!! 10 stars!!

    Reply
  21. Lynn says

    August 28, 2021 at 10:45 pm

    Holy Moly, these zucchini chips were amazing! I served them with a lemon aioli sauce and every single one disappeared off the platter. Definitely a recipe keeper that I will make repeatedly!

    Reply
  22. Jane McCormick says

    August 13, 2022 at 12:39 pm

    Can these be made in the air fryer?

    Reply
    • kevin says

      August 29, 2022 at 8:26 am

      This is good in the air fryer!

      Reply

Trackbacks

  1. 11 Way to Use Aioli – Kitchen Foliage says:
    November 10, 2021 at 3:35 pm

    […] Lemon parmesan zucchini bites with basil aioli […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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