Ingredients
Scale
- 2 large zucchinis
- 1 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 cup fresh basil
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Slice zucchinis into thin rounds.
- In a bowl, whisk eggs and season with salt and pepper.
- In another bowl, mix breadcrumbs, garlic powder, paprika, and Parmesan cheese.
- Dip each zucchini slice in the egg mixture and then coat with the breadcrumb mixture.
- Place on a baking sheet and bake for 20-25 minutes until crispy.
- In a blender, combine basil, mayonnaise, lemon juice, and blend until smooth for the dip.
- Serve the zucchini chips with basil mayo.
Notes
- For extra crunch, use panko breadcrumbs.
- Feel free to season the breadcrumbs with your favorite spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg