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Crispy Zucchini Chips with Basil Mayo

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These Crispy Zucchini Chips with Basil Mayo are a light, crunchy snack or side that’s perfect for healthy munching. Baked or fried to golden crispiness, the zucchini chips pair perfectly with a tangy, herby basil mayo for dipping.

Ingredients

  • 1–2 medium zucchini
  • Olive oil or cooking spray
  • Salt and black pepper, to taste
  • Optional: garlic powder, paprika, cayenne pepper
  • 1/2 cup mayonnaise (or light mayo)
  • 2 tbsp fresh basil leaves, finely chopped
  • 1 tsp lemon juice
  • 1 clove garlic, minced (to taste)
  • Salt and pepper, to taste
  • Optional garnishes: extra basil leaves, lemon wedges, grated Parmesan cheese

Instructions

  1. Preheat oven to 220°C (425°F) or heat oil to 180°C (350–365°F) for frying.
  2. Slice zucchini into thin rounds (2–3 mm). Pat dry thoroughly using paper towels.
  3. Lightly toss or brush zucchini slices with olive oil and season with salt, pepper, and any optional spices.
  4. To bake: Arrange slices in a single layer on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
    To fry: Fry in hot oil in batches for 2–3 minutes until golden brown. Drain on paper towels.
  5. For basil mayo, mix mayonnaise, chopped basil, lemon juice, minced garlic, salt, and pepper in a bowl until smooth. Chill if desired.
  6. Let chips cool slightly before serving with basil mayo on the side or drizzled on top. Add garnishes as desired.

Notes

  • Slice zucchini evenly thin and dry well for the best crispiness.
  • Store basil mayo in the fridge for up to 3 days.
  • Experiment with seasonings like smoked paprika or chili flakes for a different twist.
  • Can substitute yellow squash or thin eggplant slices for zucchini.

Nutrition

Find it online: https://cookedbymaya.com/crispy-zucchini-chips-with-basil-mayo/