Baked Zucchini Chips with Sriracha Aioli

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

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

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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.

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In the meantime, line a baking sheet (or 2 depending on the size of your zucchini) with parchment paper. Lightly spray with olive oil.

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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.

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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).

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Lightly spray the tops with olive oil so they get nice and crispy while baking. Bake for 20 minutes, flipping halfway, until golden brown.

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In the meantime, prepare the Sriracha Aioli by whisking together the mayo, sriracha, lime juice, and garlic.

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Serve the baked zucchini chips immediately for the most crispiness!

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Get the Full Recipe at the link below!

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