Crispy Zucchini Chips With Basil Mayo

2 medium zucchini, sliced into ¼-inch rounds

½ cup flour (use gluten-free flour for a gluten-free option)

2 eggs, lightly beaten

2 cups panko breadcrumbs (use gluten-free panko for a gluten-free option)

½ cup grated parmesan cheese

1 tablespoon lemon zest

Salt and pepper, to taste

½ cup mayonnaise

¼ cup fresh basil

Prepare the Zucchini: Dredge each zucchini slice in the flour, then dip it into the beaten egg, and finally coat it with a mixture of the panko breadcrumbs, grated parmesan, lemon zest, salt, and pepper.
Cook the Zucchini: Frying Option: Heat oil in a skillet and fry the coated zucchini slices until golden brown, about 2-3 minutes per side. Baking Option: Preheat your oven to 425°F (220°C). Place the coated zucchini slices on a wire rack set over a baking sheet. Lightly spray with oil and bake for 15-20 minutes or until golden and crispy.
Make the Basil Mayo: In a blender or food processor, puree the mayonnaise and basil together until smooth.
Serve: Enjoy the crispy zucchini chips with the basil mayo on the side for dipping.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍿Snack

Cuisine🇺🇸American

Occasions🎊Party🍿Snack Time

Season☀️Summer

DifficultyEasy ⏰ 30m