Crispy Zucchini Chips with Basil Mayo

These zucchini chips are thinly sliced, seasoned, and baked or fried until crispy, then paired with a bright, herby basil mayonnaise. They make a fun, flavorful snack or side that’s lighter yet still satisfying.

Why I’ll Love This Recipe

I adore how zucchini transforms into a crispy chip when sliced just right and cooked properly. The contrast between the crunchy zucchini and the creamy basil mayo is something I find irresistible. Also, this recipe is a great way to turn a humble vegetable into a snack that feels indulgent but still fresh and light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the zucchini chips:

• zucchini (medium size)
• olive oil (or cooking spray)
• salt
• black pepper
• optional: garlic powder, paprika, cayenne

For the basil mayo:

• mayonnaise (or a lighter alternative)
• fresh basil leaves, finely chopped
• lemon juice
• garlic (minced or a small amount, to taste)
• salt & pepper

Optional for serving: extra basil leaves, lemon wedges, or a sprinkle of grated Parmesan

Directions

1. Preheat your oven to about 220 °C (≈ 425 °F) if baking, or heat oil in a fryer or skillet if frying.
2. Slice zucchini into thin rounds (about 2–3 mm thick). I try to keep them uniform so they crisp evenly.
3. Pat the zucchini slices dry with paper towels to remove excess moisture.
4. Toss or brush the slices lightly with olive oil, then season with salt, pepper, and any optional seasonings (like garlic powder or paprika).
5. If baking: Lay the slices in a single layer on a baking sheet lined with parchment or a silicone mat. Bake for about 20–25 minutes, flipping once midway, until they’re golden and crisp. Watch closely at the end, as they can go from crisp to overdone.
   If frying: Heat oil to about 180 °C (350–365 °F). Fry batches of zucchini slices for 2–3 minutes or until golden and crisp. Drain on paper towels.
6. While the zucchini chips cook, prepare the basil mayo: In a bowl, combine mayonnaise, chopped basil, lemon juice, garlic, salt, and pepper. Stir until smooth and tastes balanced.
7. When the chips are done, let them cool slightly (they’ll crisp more as they cool).
8. Serve the zucchini chips with the basil mayo on the side or drizzled over. Garnish with extra basil or a squeeze of lemon if desired.

Servings and timing

• Prep time: ~10 minutes
• Cooking time (baking): ~20–25 minutes
• Cooking time (frying): ~2–3 minutes per batch
• Total time: ~30 minutes (or less, if frying in batches)
• Servings: Serves about 2 to 4 as a snack or side, depending on how many chips are made

Variations

• Air-fryer method: Use an air fryer for crispness without deep frying. Cook at ~200 °C (≈ 400 °F) for 10–15 minutes, shaking the basket occasionally.
• Spice it up: Add smoked paprika, chili powder, or cumin to the zucchini seasoning.
• Herb mayo swaps: Use cilantro, parsley, mint, or tarragon instead of basil.
• Vegan option: Use vegan mayo or a cashew-based aioli in place of mayonnaise.
• Cheesy finish: Sprinkle a bit of grated Parmesan or pecorino over the chips just before finishing.
• Dip variations: Serve with garlic aioli, ranch dip, tzatziki, or spicy sriracha mayo.

storage/reheating

• Zucchini chips: Best eaten fresh because they lose crispness over time. If I have leftovers, I store them in a paper towel–lined container at room temperature (not sealed tightly). To re-crisp, I reheat in a hot oven for a few minutes.
• Basil mayo: Stores well in an airtight container in the refrigerator for 2–3 days. Stir before using if it separates.
• Assembled: I avoid assembling chips with mayo ahead of time, to keep them crisp. I always dip or drizzle just before serving.

FAQs

How do I get them really crisp rather than soggy?

I make sure to slice evenly thin, pat the zucchini dry, avoid crowding the pan, and flip the slices (if baking). Also, letting them cool on a rack helps maintain crispness.

Can I use yellow squash or eggplant instead of zucchini?

Yes — yellow summer squash or thin slices of eggplant can work, though the texture and moisture differ. Adjust cooking time accordingly.

Is there a gluten-free version?

This recipe is naturally gluten-free, assuming your mayonnaise and seasonings don’t contain hidden gluten.

Can I make the basil mayo ahead of time?

Absolutely. I often prepare the basil mayo ahead and keep it refrigerated. Just stir before serving.

What kind of mayo should I use — light or full-fat?

I prefer full-fat for richness, but light or reduced-fat mayo works too. The herb flavor still shines through, though the texture might be a bit less creamy.

Conclusion

I find that Crispy Zucchini Chips with Basil Mayo offer a delightful balance of crispness and creaminess in a simple, vegetable-forward snack. They feel indulgent without being heavy, and the basil mayo adds that herby brightness I always crave. Whenever I want something crunchy and satisfying that’s not chips or fries, this is one of my favorite go-to recipes. Let me know if you try it or tweak it in your own way!

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