Crispy Zucchini Chips with Basil Mayo

I’ve made these Crispy Zucchini Chips with Basil Mayo more times than I can count, and every time they disappear faster than I can fry the next batch. There’s something magical about turning a humble zucchini into golden, crunchy rounds of perfection, especially when they’re paired with a cool, creamy basil mayo that adds just the right herby zing. Whether you’re looking for a way to use up your summer zucchini haul or need a crowd-pleasing appetizer, these chips are the answer.

I love this recipe because it’s deceptively simple. A few pantry staples, fresh zucchini, and a hot skillet are all it takes to create something crave-worthy. They’re crispy on the outside, tender in the middle, and taste incredible straight from the pan or even after they’ve cooled. And that basil mayo? It’s fresh, punchy, and the kind of dip you’ll want to put on everything.

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Why You’ll Love This Crispy Zucchini Chips with Basil Mayo

• Ridiculously crispy with a perfectly golden breadcrumb coating
• Kid-friendly and a clever way to get anyone to eat their veggies
• Great for parties – they make an excellent finger food or snack
• Customizable – you can tweak the seasoning and dip to your liking
• Quick and easy – from start to finish in under 30 minutes
• Works with air fryer or oven too if you prefer a lighter version
• The basil mayo takes it from snack to seriously gourmet

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What Kind of Zucchini Should I Use?

You don’t need anything fancy—just fresh, firm zucchini. I prefer medium-sized zucchini because they have fewer seeds and slice beautifully into even rounds. Look for ones with smooth, glossy skin and no soft spots. Too large, and they can become watery and a bit too seedy in the center, which makes them harder to crisp up. Smaller zucchinis work too, but you’ll end up with more slices to fry.

If you’re growing your own zucchini, this recipe is a fantastic way to put those garden beauties to good use while they’re still young and tender.

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Options for Substitutions

Zucchini chips are surprisingly flexible, and there are plenty of ways to make them suit your pantry or dietary needs:

• Breadcrumbs: Swap regular breadcrumbs with panko for extra crunch, or go gluten-free with almond meal or gluten-free crumbs.
• Cheese: Parmesan is the classic choice here, but Pecorino Romano or nutritional yeast (for a dairy-free option) also work well.
• Dairy-Free Dip: Replace the mayo with a vegan version, and use plant-based yogurt or sour cream to keep the dip creamy.
• Egg Substitute: Can’t use eggs? Try a flax egg or even a little plant-based milk with cornstarch for binding.
• Herbs: Basil is a favorite, but you could try dill, chives, or even a touch of mint in the mayo for a fresh twist.

No matter how you spin it, the goal is the same: golden, crispy zucchini with a dip that brings everything together.

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Ingredients for Crispy Zucchini Chips with Basil Mayo

• Zucchini: The star of the show. You want it fresh, firm, and sliced into thin rounds to ensure quick, even frying.
• Eggs: Used to coat the zucchini and help the breadcrumbs stick. They create the base for that perfect crispy crust.
• Breadcrumbs: Adds the signature crunch. Regular or panko both work, depending on how crispy you want them.
• Parmesan Cheese: Brings a nutty, salty depth to the coating—totally worth it for flavor and texture.
• Salt & Pepper: Essential for seasoning every layer. A little goes a long way in bringing out the flavor.
• Garlic Powder: Adds a savory kick to the breading—subtle but powerful.
• Fresh Basil: Used in the mayo dip for a burst of fresh, aromatic flavor.
• Mayonnaise: The base of the dipping sauce—rich, creamy, and perfect for blending with herbs.
• Lemon Juice: A splash in the basil mayo cuts through the richness and adds a bit of brightness.

Each ingredient plays a role in building up flavor and texture—from the crispy coating to the creamy, herby dip.

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Step 1: Slice the Zucchini

Start by washing the zucchini well and patting it dry. Slice it into ¼-inch thick rounds—thin enough to crisp quickly, but thick enough to hold their shape when fried.

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Step 2: Prepare the Breading Station

Set up three shallow bowls:

• One with beaten eggs.
• One with a mixture of breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
• The third is just for holding your sliced zucchini before dipping.

This makes the process smooth and mess-free.

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Step 3: Bread the Zucchini

Dip each zucchini slice first into the egg, then press it firmly into the breadcrumb mixture. Make sure each side is evenly coated—this is key for that crispy finish.

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Step 4: Fry Until Golden

Heat a skillet with about ½ inch of oil over medium-high heat. Once hot, carefully place the zucchini rounds in a single layer. Fry for 2–3 minutes per side until golden brown and crispy. Don’t overcrowd the pan—work in batches.

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Step 5: Drain and Cool

Transfer the fried zucchini to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while they’re still hot for that final seasoning touch.

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Step 6: Make the Basil Mayo

In a small bowl, combine mayonnaise, finely chopped fresh basil, a squeeze of lemon juice, and a pinch of salt. Stir until smooth. Chill until ready to serve.

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Step 7: Serve and Enjoy

Serve the warm, crispy zucchini chips immediately with a side of the chilled basil mayo. Dip, crunch, repeat!

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How Long to Cook Crispy Zucchini Chips with Basil Mayo

These zucchini chips cook up quickly—just 2 to 3 minutes per side in a hot skillet is all it takes to get them perfectly golden and crispy. Depending on your pan size and heat level, each batch will take about 5 to 6 minutes total. Add in a few minutes between batches to keep the oil hot, and you’re looking at around 20 minutes total cook time for a standard batch.

If you’re using an air fryer, set it to 400°F (200°C) and cook for 8–10 minutes, flipping halfway through. They’ll be crispy with way less oil.

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Tips for Perfect Crispy Zucchini Chips with Basil Mayo

• Slice evenly: Uniform slices cook evenly and give you consistent texture in every bite.
• Pat the zucchini dry: Removing moisture helps the breading stick and crisp up better.
• Don’t overcrowd the pan: Fry in batches so each piece cooks evenly and stays crispy.
• Use freshly grated Parmesan: It melts and blends into the breading better than the pre-packaged kind.
• Keep the oil hot: Let the oil reheat between batches so each chip fries, not soaks.
• Serve immediately: These chips are best fresh and hot. If you need to hold them, place them on a wire rack in a warm oven.
• Chill the mayo: A cold dip with warm chips makes the flavor contrast pop beautifully.

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Watch Out for These Mistakes While Cooking

• Slicing too thick or too thin: If slices are too thick, they stay soft in the middle. Too thin, and they burn before crisping. Aim for that sweet ¼-inch spot.
• Skipping the pat-dry step: Zucchini holds a lot of moisture. If you don’t blot them dry, the breading will slide right off or steam instead of crisping.
• Not seasoning the coating: A bland breading makes bland chips. Always season your breadcrumb mix.
• Overcrowding the skillet: It drops the oil temperature, leading to soggy chips. Fry in small batches.
• Letting them sit too long before serving: They lose their crunch quickly—serve as soon as they’re fried.
• Not watching the heat: If the oil gets too hot, the coating burns before the zucchini cooks. Medium-high heat is your friend here.

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What to Serve With Crispy Zucchini Chips with Basil Mayo?

Mini Sliders

Pair these chips with juicy mini burgers or sliders—they’re the perfect crispy sidekick.

Grilled Chicken Skewers

Light, flavorful grilled chicken balances the richness of the chips and dip beautifully.

Fresh Garden Salad

Brighten the plate with a fresh salad tossed in vinaigrette for a refreshing contrast.

Caprese Skewers

Mozzarella, tomato, and basil skewers echo the basil mayo while adding a bite-size twist.

Iced Lemon Tea or Sparkling Water

A crisp, cold drink cleanses the palate and keeps the meal light.

Spaghetti Aglio e Olio

Keep the Italian vibes going with a garlicky pasta that complements the chips without overpowering them.

Charcuterie Board

Add zucchini chips to a grazing board for an unexpected and delightful crunch.

Soup Starter

Try them as a crunchy topping or side to a warm bowl of tomato or vegetable soup.

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Storage Instructions

Crispy Zucchini Chips are definitely best when fresh, but if you have leftovers, here’s how to make the most of them:

• Refrigerate: Place cooled chips in an airtight container lined with a paper towel. Store in the fridge for up to 2 days.
• Reheat: To bring back the crunch, reheat in an oven or air fryer at 375°F (190°C) for about 5–7 minutes. Avoid the microwave—it’ll make them soft.
• Basil Mayo: Store in a sealed jar or container for up to 3–4 days in the fridge. Give it a quick stir before serving.

Don’t freeze the chips—the breading tends to get soggy and doesn’t hold up well after thawing.

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Estimated Nutrition (Per Serving – Approx. 6–8 chips with 1 tbsp dip)

• Calories: ~180
• Protein: 5g
• Fat: 13g
• Saturated Fat: 3g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 2g
• Sodium: 260mg
• Cholesterol: 35mg

Note: These values are estimates and can vary depending on the size of zucchini, type of breadcrumbs, and amount of oil absorbed during frying.

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Frequently Asked Questions

Can I bake the zucchini chips instead of frying them?

Yes! You can bake them at 425°F (220°C) for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious and healthier.

Can I make these ahead of time?

You can prep the zucchini slices and even bread them in advance. Keep them in the fridge (uncooked) for a few hours. Fry right before serving for best results.

How do I make them gluten-free?

Use gluten-free breadcrumbs or almond flour instead of regular ones. Everything else in the recipe is naturally gluten-free.

What oil is best for frying?

Use a neutral oil with a high smoke point—vegetable oil, canola, or peanut oil all work great.

Can I use dried basil in the mayo?

Fresh basil is best for the flavor and texture, but if you only have dried, use a small pinch (about ¼ teaspoon). Let it sit longer in the mayo to rehydrate and infuse.

How thin should I slice the zucchini?

Aim for about ¼-inch slices. Too thin and they’ll burn quickly, too thick and they’ll stay soggy inside.

Can I skip the cheese in the breading?

Yes, but you’ll lose that rich, savory flavor. For a dairy-free option, try nutritional yeast.

Why is my coating falling off?

Make sure the zucchini is dry, and press the crumbs onto the slices firmly. Also, let the coated zucchini rest a few minutes before frying—it helps the breading stick better.

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Conclusion

Crispy Zucchini Chips with Basil Mayo are the kind of snack that hits all the right notes—crunchy, creamy, fresh, and deeply satisfying. They’re easy enough for a weeknight bite but tasty enough to impress guests at any gathering. Whether you’re using up garden zucchini or just in the mood for something crispy and fun, this recipe delivers every single time. And once you try that basil mayo? You’ll be finding excuses to dip everything in it.

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