Description

These Crispy Lemon Parmesan Zucchini Chips are the perfect crunchy snack or appetizer. Thinly sliced zucchini is coated in a lemony, cheesy breadcrumb mix and baked or air-fried to golden perfection. Served with a creamy, herb-packed basil aioli, they’re a delicious way to enjoy your veggies!

Ingredients

For the Zucchini Chips:

2 medium zucchini, thinly sliced (about 1/8 inch thick)
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
Olive oil spray (for baking or air frying)

For the Basil Aioli:

1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves, finely chopped
Salt and pepper, to taste

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Instructions

Preheat oven to 425°F (or preheat air fryer to 400°F). Line a baking sheet with parchment or a wire rack.
Prepare the coating: In a shallow bowl, mix together panko, Parmesan, lemon zest, garlic powder, salt, and pepper.
Beat the egg in a separate bowl. Dip each zucchini slice into the egg, then press into the breadcrumb mixture, coating both sides.
Arrange zucchini slices on the prepared baking sheet or air fryer basket. Lightly spray with olive oil.
Bake for 18–22 minutes (or air fry for 8–10 minutes), flipping halfway through, until golden and crispy.
Make the basil aioli: In a small bowl, stir together mayo, garlic, lemon juice, chopped basil, and a pinch of salt and pepper. Chill until ready to serve.
Serve zucchini chips warm with the basil aioli for dipping.

Notes

Use a mandoline for evenly sliced zucchini.
For extra crispiness, pat zucchini dry with paper towels before breading.
The aioli can be made up to 2 days ahead.