Crispy Garlic Parmesan Zucchini Chips with Herb Aioli

Transform your snacking game with these irresistible Crispy Garlic Parmesan Zucchini Chips. The combination of crunchy texture, savory Parmesan, and a hint of garlic makes these chips a perfect healthy alternative to traditional snacks.

What sets these zucchini chips apart is their golden-brown crispiness, achieved through baking and a light coating of seasoned breadcrumbs. Paired with a creamy herb aioli, they are ideal for serving at parties or as a delightful afternoon snack.

Crispy Garlic Parmesan Zucchini Chips with Herb Aioli

Serves: 4 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 150 calories 9g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 2 medium zucchinis
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the zucchinis into thin rounds, about 1/4 inch thick.
3. In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, minced garlic, oregano, salt, black pepper, and red pepper flakes.
4. In another bowl, whisk together the eggs and place the flour in a third bowl.
5. Dip each zucchini slice into the flour, then into the eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
6. Arrange the coated zucchini chips in a single layer on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy, flipping halfway through.
8. While the chips are baking, prepare the herb aioli by mixing mayonnaise, lemon juice, parsley, and chives in a small bowl.
9. Once the zucchini chips are done, serve them warm with the herb aioli on the side. Enjoy!

Notes

Note: For a vegan version, substitute eggs with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use vegan mayonnaise for the aioli.

For an extra kick, you can add some cayenne pepper or smoked paprika to the breadcrumb mixture. If you want to make them gluten-free, use almond flour instead of breadcrumbs.

Store any leftovers in an airtight container in the fridge for up to 2 days, but for the best crunch, enjoy them fresh! To reheat, simply pop them back in the oven for a few minutes.