Baked Zucchini Chips with Sriracha Aioli

Zucchini Chips Ingredients • zucchini • breadcrumbs • panko breadcrumbs • grated parmesan • paprika • garlic powder • egg • salt and pepper • olive oil for spraying

Sriracha Aioli Ingredients • mayonnaise • sriracha • lime juice • garlic

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!

Get the Full Recipe at the link below!