If you’re looking for a snack or side dish that’s crispy, flavorful, and just a little bit indulgent without all the guilt, you’re in for a treat. These Crispy Zucchini Chips with Basil Mayo are the perfect answer to fried food cravings—without needing to break out the deep fryer (unless you want to). They’re golden, cheesy, and just the right amount of salty, with a zesty kick from lemon and a cooling, creamy basil mayo for dipping.

Whether you’re entertaining friends, looking for a healthy alternative to potato chips, or trying to get picky eaters to eat more vegetables, this recipe delivers big on flavor and texture. It’s beginner-friendly, customizable, and perfect for gluten-free diets with a few easy swaps.

Let’s walk through exactly how to make this crowd-pleaser from scratch, with tips to make sure your chips come out perfectly crispy every time.

Why These Zucchini Chips Are a Must-Try

Zucchini is one of those wonderfully versatile vegetables that doesn’t get enough credit. When baked or fried with a crunchy parmesan and panko coating, zucchini becomes the ultimate crispy snack. Pair that with a bright, herby basil mayo and you’ve got a gourmet appetizer that feels elevated yet easy.

This recipe is perfect for:

Parents trying to sneak more veggies into kids’ meals
Snack lovers looking for a crunchy, low-guilt option
Dinner hosts who want an easy, elegant starter
Anyone growing zucchini and looking for a fun way to use it up

And best of all? It takes less than 30 minutes to prepare!

Ingredients You’ll Need

For the Zucchini Chips:

2 medium zucchini, sliced into 1/4-inch rounds
1/2 cup all-purpose flour (or gluten-free flour)
2 eggs, lightly beaten
2 cups panko breadcrumbs (or gluten-free panko)
1/2 cup grated parmesan cheese
1 tablespoon lemon zest
Salt and pepper, to taste

For the Basil Mayo:

1/2 cup mayonnaise
1/4 cup fresh basil leaves

Kitchen Equipment You’ll Need

Cutting board and sharp knife
Small bowls for breading station
Baking sheet with wire rack (for baking option)
Skillet or deep pan (for frying option)
Food processor or blender (for basil mayo)
Tongs or spatula
Paper towels (if frying)
Cooking spray (for baking)

Step-by-Step Instructions

Step 1: Prepare Your Zucchini

Slice your zucchini into 1/4-inch thick rounds. Try to keep them uniform for even cooking.

Step 2: Set Up Your Breading Station

In three separate bowls:

Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Panko, parmesan, lemon zest, salt, and pepper mixed together

Dredge each zucchini slice in flour, dip in egg, and coat thoroughly in the panko mixture. Set aside on a plate or tray.

Step 3: Cook the Zucchini Chips

Option A: Frying

Heat oil in a large skillet over medium-high heat. Add zucchini rounds in batches and fry 2–3 minutes per side until golden and crisp. Transfer to paper towels to drain.

Option B: Baking

Preheat your oven to 425°F (220°C). Place the coated zucchini rounds on a wire rack over a baking sheet. Lightly spray with cooking oil. Bake for 15–20 minutes or until golden brown and crispy, flipping halfway through for even browning.

Step 4: Make the Basil Mayo

In a food processor or blender, combine the mayonnaise and fresh basil. Blend until smooth. You can refrigerate this for up to a week.

Step 5: Serve and Enjoy

Serve the hot zucchini chips with basil mayo on the side for dipping. These are best enjoyed fresh, when they’re at peak crispiness.

Helpful Tips & Tricks

Uniform slices matter: Use a mandoline slicer if you have one for consistent thickness.
No soggy chips: Always dry your zucchini slices with paper towels before dredging to remove excess moisture.
Extra flavor boost: Add a pinch of garlic powder or smoked paprika to the panko mixture for added depth.
Cheese swap: Not a fan of parmesan? Pecorino Romano or nutritional yeast (for a dairy-free option) work well too.

Storage & Reheating

How to Store Leftovers:

Place any leftover zucchini chips in an airtight container lined with paper towels to absorb moisture. Store in the refrigerator for up to 2 days.

Best Way to Reheat:

Oven or Air Fryer: Reheat at 375°F for 5–7 minutes until crisp again.
Avoid the microwave: It will make the chips soggy.

The basil mayo should be stored in a sealed container in the fridge and can last up to a week.

Variations and Customizations

Make these chips your own with a few creative swaps:

Spicy Version: Add crushed red pepper flakes or cayenne to the panko mix.
Vegan/Dairy-Free: Skip the eggs and cheese. Use plant-based mayo and coat with crushed seasoned cornflakes or almond flour.
Gluten-Free: Use gluten-free flour and panko breadcrumbs (readily available at most grocery stores).
Dipping Sauce Ideas: Not a fan of basil? Try chipotle mayo, ranch, or tzatziki.

What to Serve With Zucchini Chips

These crispy bites are incredibly versatile. Try pairing them with:

Grilled meats like steak, chicken, or burgers
Pasta dishes for a crunchy contrast
Cocktail hour with chilled white wine or sparkling lemonade
Party platters alongside other finger foods like stuffed mushrooms or deviled eggs

Frequently Asked Questions (FAQ)

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well and has a similar texture and flavor.

Can I prep these ahead of time?

Yes, you can bread the zucchini slices and refrigerate them (unbaked) for up to 4 hours before cooking. Wait to fry or bake until just before serving.

Can I freeze zucchini chips?

Freezing is not recommended—they lose their crispness and can become soggy upon thawing.

What can I use instead of mayo in the dip?

Try plain Greek yogurt or a vegan mayo alternative. You can also use sour cream or crème fraîche with the basil.

How do I make this keto-friendly?

Skip the flour and breadcrumbs. Instead, use almond flour and crushed pork rinds for a low-carb, high-fat coating.

Final Thoughts

These Crispy Zucchini Chips with Basil Mayo strike the perfect balance between indulgent and wholesome. With their golden crust, tender centers, and vibrant herb dip, they’re sure to win over snackers, picky eaters, and foodies alike.

Serve them at your next game day, summer party, or as a weeknight side dish, and watch them disappear fast. Once you make them, they’ll likely become a repeat favorite in your kitchen.

Crispy Zucchini Chips with Basil Mayo

Crispy Zucchini Chips with Basil Mayo: A Guilt-Free Crunch You’ll Love