Description
Crispy Lemon Parmesan Zucchini Chips paired with fresh Basil Aioli create an irresistible snack experience. These chips are a delightful blend of tangy lemon and savory parmesan flavors, perfectly baked to a golden crunch. Ideal for any occasion, from casual movie nights to festive gatherings, this recipe is easy to follow and sure to impress.
Ingredients
Scale
- 2 medium zucchinis (sliced into 1/4 inch rounds)
- 1 cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 1/4 cup fresh basil leaves (for aioli)
- 1 garlic clove (minced)
- Salt & pepper (to taste)
Instructions
- Preheat oven to 425°F (220°C). Slice zucchinis and sprinkle with salt; let sit for 15 minutes.
- In a bowl, combine panko, parmesan, lemon zest, salt, and pepper.
- Pat zucchini slices dry. Dip each in olive oil, then coat with the panko mixture.
- Place on a parchment-lined baking sheet in a single layer. Bake for 20-25 minutes until golden brown.
- For the aioli, blend basil, garlic, lemon juice, mayonnaise, salt, and pepper until smooth.
- Serve zucchini chips warm with basil aioli.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 chips (30g)
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Ensure zucchini slices are thin and evenly cut for consistent cooking. Try adding paprika or cayenne for an extra kick. Experiment with different dipping sauces like ranch or tzatziki.