PREP:15 Minutes COOK:30 MinutesSERVES:4 - 6
Healthy snacks are achievable with these panko breadcrumb crusted lemon parmesan zucchini veggie chips. Also, they take less than 30 minutes. Try them now!
3 small-medium zucchini, sliced into 1/4" rounds
1/3 cup milk
1/4 cup flour
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt and pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Zest of 1/2 a lemon
1/4 cup mayo
3 large basil leaves, chopped
Preheat your oven to 400 degrees.
In a small bowl, combine milk and egg and whisk to combine.
In a second bowl, combine flour, bread crumbs, Parmesan, salt and pepper, paprika, cayenne, and lemon zest.
Dip each of the zucchini slices in the egg mixture, then dredge in the bread crumb mixture, ensuring each slice is well-coated. Place all rounds on a parchment-lined baking sheet.
Bake for 20-30 minutes or until bread crumbs are golden brown.
While the chips cook, prepare aioli by placing mayo and half the basil in a blender and pulsing until no large pieces of basil remain. Transfer to a ramekin.
When zucchini chips are done cooking, transfer to a serving plate or tray alongside the aioli and top with the remaining basil. Serve warm or at room temperature.