Garlic Parmesan Zucchini Chips
35 min4 servings
Crispy baked zucchini slices coated in garlic parmesan breadcrumbs, served with a garlicky lemon mayo dip.
| prepPreheat oven to 450°F / 230°C | ||||
| 2 large zucchinis | Slice zucchinis into ¼–½ inch rounds | Dip zucchini in egg, coat in breadcrumb mix | Bake 450°F / 230°C, 15–20 min, flip halfway | Serve chips with dipping sauce |
| 2 eggs | Whisk eggs | |||
| 240 g bread crumbs | Mix breadcrumbs, cheese, basil, spices & salt | |||
| 75 g parmesan cheese | ||||
| 10 g fresh basil, chopped | ||||
| 1 tablespoon garlic powder | ||||
| 1 teaspoon pepper | ||||
| 1 ½ teaspoons red pepper flakes | ||||
| 80 ml mayonnaise | Mix mayo, lemon juice, garlic, salt & pepper | |||
| 1 tablespoon lemon juice | ||||
| 1 tablespoon garlic powder | ||||
| ½ teaspoon salt | ||||
| 1 teaspoon pepper | ||||
| ½ teaspoon salt | ||||
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