Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli are a bright, zesty, and addictively crunchy snack or appetizer. Thinly sliced zucchini rounds are coated in a lemony Parmesan crust and baked or air-fried until golden and crisp, then paired with a creamy basil aioli for dipping. It’s a lighter, flavor-packed twist on chips and dip that’s perfect for entertaining or guilt-free snacking.

Why You’ll Love This Recipe

• Crispy, cheesy, and full of fresh lemon flavor
• Baked or air-fried—no deep frying needed
• Pairs perfectly with a herby, garlicky basil aioli
• Great way to use up summer zucchini
• Naturally gluten-free with easy substitutions
• Light, healthy, and satisfying
• Easy to make with simple pantry ingredients
• Perfect for parties, snacks, or a creative side dish
• Kid-friendly and great for picky eaters
• Basil aioli doubles as a dip for fries, veggies, or sandwiches

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Zucchini Chips:

• Zucchini (thinly sliced)
• Grated Parmesan cheese
• Lemon zest
• Garlic powder
• Black pepper
• Salt
• Olive oil or cooking spray

For the Basil Aioli:

• Mayonnaise
• Fresh basil leaves
• Garlic (minced)
• Lemon juice
• Salt
• Black pepper

directions

1. Preheat oven to 425°F (220°C), or preheat air fryer to 400°F (200°C).
2. Slice zucchini into thin, uniform rounds (use a mandoline for best results).
3. In a bowl, mix Parmesan, lemon zest, garlic powder, black pepper, and a pinch of salt.
4. Lightly brush or spray zucchini slices with olive oil, then press into the Parmesan mixture to coat one side.
5. Arrange in a single layer on a parchment-lined baking sheet or in the air fryer basket.
6. Bake for 15–18 minutes, or air fry for 10–12 minutes, until golden and crisp. Flip halfway through if needed.
7. Meanwhile, blend or whisk together mayo, basil, garlic, lemon juice, salt, and pepper until smooth. Chill until ready to serve.
8. Serve zucchini chips warm with basil aioli on the side for dipping.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 30 minutes

Variations

• Gluten-free crunch: Add crushed gluten-free crackers or almond flour to the Parmesan coating.
• Extra lemony: Add a squeeze of lemon juice to the zucchini before coating.
• Spicy twist: Mix in red pepper flakes or cayenne to the Parmesan mixture.
• Herb swap: Use fresh dill, parsley, or chives in the aioli instead of basil.
• Vegan version: Use vegan Parmesan and vegan mayo alternatives.
• Garlic lover’s version: Add roasted garlic to the aioli for a deeper flavor.

storage/reheating

These zucchini chips are best fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 375°F (190°C) for a few minutes to restore crispiness. Basil aioli can be stored in the fridge for up to 4 days.

FAQs

How do I get the chips crispy?

Slice zucchini thinly and coat with Parmesan mixture just before baking. Use high heat and space chips apart on the tray or basket.

Can I make these in an air fryer?

Yes! Air frying at 400°F for 10–12 minutes gives great results—just don’t overcrowd the basket.

Do I need to salt and drain the zucchini first?

It’s optional, but lightly salting and resting the slices for 10 minutes helps reduce moisture for crispier chips.

Can I use pre-grated Parmesan?

Yes, but finely grated fresh Parmesan sticks better and gives a crispier texture.

Is the aioli spicy?

No, it’s more herbaceous and tangy. Add chili or hot sauce if you want heat.

Can I make the aioli in advance?

Absolutely—prepare and chill it up to 2 days ahead for best flavor.

Can I freeze zucchini chips?

Not recommended, as they lose texture. Best enjoyed fresh.

What else can I dip in the basil aioli?

Try it with fries, roasted veggies, grilled meats, or even as a sandwich spread.

What’s a good mayo substitute for the aioli?

Greek yogurt or sour cream can be used, though it’ll be tangier.

Can I make these dairy-free?

Yes—use nutritional yeast or a dairy-free Parmesan alternative.

Conclusion

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli are a snack-time game changer—light, crunchy, and bursting with fresh flavor. Whether you’re entertaining guests or treating yourself to something special, these chips and dip deliver major flavor with minimal guilt. They’re a perfect balance of crispy, creamy, cheesy, and zesty—guaranteed to become a go-to favorite.

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