Oven Fried Zucchini Chips with Basil Dipping Sauce

To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown. Crunchy on the outside and creamy in the middle, they are an excellent stand-in for french fries or onion rings.

The cool basil dipping sauce is the perfect complement to the hot chips! It’s rich and creamy with a sweet pop of basil that is also good on burgers.

Last summer was the first time I fully embraced eating zucchini. My entire life I had run away from it under the guise I didn’t like it.

Turns out I love zucchini!

The problem was I never had it in a way other than soggy. There’s a fine line separating perfectly cooked from overcooked, mushy zucchini. It’s fussy. And kind of delicate. But so versatile being used successfully in both savory and sweet dishes.

Even my Dad who insists to this very day that he hates zucchini ate these with gusto!

They’re totally addicting.

Make extra.

Oven Fried Zucchini Chips with Basil Dipping Sauce

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 2-3 servings

Oven Fried Zucchini Chips with Basil Dipping Sauce

Zucchini rounds coated in parmesan panko crumbs and baked to a crispy, golden brown. A healthy replacement for fries or onion rings.

Ingredients:

non-stick cooking spray
1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/3 cup milk
2 small zucchini cut in 1/4-inch-thick slices
Sauce:
1/2 cup Sour Cream
3 tablespoons mayonnaise (like Hellmann’s)
3 tablespoons fresh basil, chopped
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce

Instructions:

  1. Preheat oven to 425° F. Spray a large oven-proof wire rack with non-stick spray and set on a baking sheet.
  2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated.
  3. Bake for 30 minutes or until golden brown.
  4. Meanwhile make the dipping sauce by pulsing all the sauce ingredients together in a food processor.
  5. Serve immediately with dipping sauce.

Notes:

Adapted from Cooking Light

Dipping Sauce adapted from Melissa D'Arabian

http://www.cinnamonspiceandeverythingnice.com/oven-fried-zucchini-chips-with-basil-dipping-sauce/

 

Comments

  1. Leah says

    could these be prepared beforehand to bring to a party and bake or do you think the breadcrumbs would get too soggy?

    • Reeni says

      Hi Leah! Are you going to make them and then bake them at the party? If so that would probably work out ok but I don’t know for sure. If you’re going to bake them first to bring I’m pretty sure they would be soggy.

  2. SANDRA says

    HOW DOESTHE BREADED EGGPLANT TASTE STRAIGHT FROM THE OVEN AFTER BEING BAKED.
    I LIKE THE IDEA OF NOT FRYING TO SAVE FAT/CALORIES.
    DOES IT ACTUALLY NEED THE SAUCE,, MAYO, SOURC CREAM FOR THE RECIPE TO BE TASTEFUL
    OR IS THE EGGPLANT OUT OF THE OFFICE OK

    THANKS,

    • Reeni says

      Hi Sandra! This is zucchini – not eggplant! It tastes really good! You can eat it without the sauce if you like and it will be perfectly delicious.

  3. Barbi says

    Wondering why these need to go on a rack…. a cookie cooling type rack.? Then did you put it on a tray for the oven & would you add baking minutes? Thanks!

    • Reeni says

      Hi Barbi! The rack helps them stay crispy! If you don’t have one you can cook them on a lightly greased non-stick cookie sheet. You put them on a tray because a wire rack will not sit right on the oven rack and they will slide off. It also catches crumbs and drips. They take around 30 minutes – you can check them a few minutes before.

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