Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
Crispy zucchini chips crusted in panko breadcrumbs with parmesan and lemon zest that are fried or baked until nice and crispy served with a basil aioli.
Ingredients
- 2 medium zucchini, sliced 1/4 inch thick
- 1/2 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs (gluten-free for gluten-free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon lemon zest
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup basil
Instructions
- Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.
- Visit closetcooking.com for full instructions
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