It's Zucchini season! That time of year when you start to see all those zucchini recipes. Here's one that definitely won't disappoint. These Baked Zucchini Chips are crispy on the outside, delicious on the inside, and served with a flavorful Sriracha Aioli. Great for a snack, appetizer, or summer side. You won't be able to stop eating them!
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Ingredients
- Zucchini: Slice 2 medium zucchinis into rounds about ⅛" thick. (not more than ¼")
- Breadcrumbs: Mix equal amounts of seasoned breadcrumbs and panko breadcrumbs.
- Parmesan Cheese: Just a couple tablespoons of grated parmesan cheese for that tangy flavor. To make them dairy free, you can omit the parmesan.
- Seasonings: Garlic Powder, Paprika, Salt, and Pepper.
- Egg: Use an egg wash to make the breadcrumbs stick to the zucchini rounds.
- Olive Oil: You need some olive oil to spray the zucchini chips before baking to make them nice and crispy.
- Sriracha Aioli: Mayo, Sriracha, Lime Juice, and Garlic are combined to make this bold dipping sauce.
How to Make Baked Zucchini Chips
Lay out the zucchini rounds on a clean towel or a few paper towels. Lightly salt and let sit for 10 minutes to draw out some of the moisture.
Line a baking sheet (or 2 depending on the size of your zucchini) with parchment paper and lightly spray with olive oil.
In the meantime, in a small bowl whisk together the the egg with a tablespoon of water to make your egg wash. In a medium bowl or on a plate, mix the breadcrumbs, panko breadcrumbs, parmesan cheese, paprika, garlic powder, salt and pepper.
Pat down the zucchini chips with a paper towel to remove the excess moisture. Dip them each in the egg wash, then in the breadcrumb mixture to completely coat on both sides. Place on the prepared baking sheet(s). Lightly spray the tops with olive oil so they get nice and crispy while baking.
Bake at 425° for 20 minutes, flipping halfway, until golden brown and crispy. Serve these baked zucchini chips immediately with Sriracha Aioli or your favorite dipping sauce. These are so good, you could even eat them without any sauce!
Enjoy immediately since they will lose some of that crispiness the longer they sit.
How to Make Sriracha Aioli
This aioli is so easy to make. In a bowl, whisk together mayo, sriracha, lime juice and garlic. Serve!
Other Dipping Sauce Options
If you prefer a different dipping sauce for these baked zucchini chips, here are some other ideas that would go great with them.
- Ketchup
- Tzatziki
- Honey Mustard
- Ranch
- Sweet and Sour Sauce
Or just enjoy them without the dipping sauce since they are fantastic on their own. You won't be able to stop eating them!
More Favorite Recipes
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Baked Zucchini Chips with Sriracha Aioli
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Bake
- Cuisine: American
Description
These Baked Zucchini Chips are crispy on the outside, delicious on the inside, and served with a flavorful Sriracha Aioli. Great for a snack, appetizer, or summer side. You won't be able to stop eating them!
Ingredients
Zucchini Chips
- 2 medium zucchini, sliced in ⅛ to ¼ inch rounds
- ½ cup seasoned breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons grated parmesan
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 egg, beaten
- salt and pepper to taste
- olive oil for spraying
Sriracha Aioli
- ½ cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F.
- Lay out the zucchini rounds on a clean towel or a few paper towels. Lightly salt and let sit for 10 minutes to draw out some of the moisture.
- In the meantime, line a baking sheet (or 2 depending on the size of your zucchini) with parchment paper. Lightly spray with olive oil.
- In a small bowl, whisk together the egg with a tablespoon of water. In a medium bowl or plate, mix together the breadcrumbs, panko breadcrumbs, grated parmesan, paprika, garlic powder, salt and pepper.
- Pat the zucchini rounds dry with a paper towel to remove excess moisture. Dip them each in the egg wash, then in the breadcrumb mixture to coat completely on both sides. Place on the prepared baking sheet(s).
- Lightly spray the tops with olive oil so they get nice and crispy while baking. Bake for 20 minutes, flipping halfway, until golden brown.
- In the meantime, prepare the Sriracha Aioli by whisking together the mayo, sriracha, lime juice, and garlic.
- Serve the baked zucchini chips immediately for the most crispiness!
Notes
These will become less crispy as they sit, so serve immediately!
For a dairy free option, you can leave out the parmesan.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 4.6 g
- Sodium: 738.1 mg
- Fat: 17.3 g
- Saturated Fat: 3.1 g
- Carbohydrates: 24.7 g
- Fiber: 2.5 g
- Protein: 7.9 g
- Cholesterol: 58.9 mg
Keywords: zucchini, summer, appetizer
I was so impressed with how these came out. I've tried to make zucchini chips in the past with other recipes and they came out either soggy or burnt. These were so tasty with the perfect crisp. And super easy to make so I'll definitely be making these again!
★★★★★