Baked Parmesan Zucchini Chips with Sriracha Aioli, or Chips of Joy as I like to call them, are so good you’ll forget you’re eating a healthy veggie!  The parmesan breadcrumb mixture sticks to the zucchini perfectly creating this amazing salty, crispy crust on the outside, while leaving the zucchini soft and succulent on the inside.  The slightly salty, slightly sweet, slightly spicy Sriracha Aioli makes for the perfect combination as you dunk the Parmesan Zucchini Chips (I mean Chips of Joy) in and then pop them into your mouth giving your taste buds a beautiful experience.

I’m telling you…Chips of Joy they are!

I first posted Zucchini Fries back in December, but have to say that I think I love the chip version a little more as they get a little firmer and chip-like and they are the perfect size for popping in your mouth.

Then, there’s the Aioli😍!  What is Aioli?  Well, it is a French word that means garlic + oil and in traditional French cooking, has several steps and ingredients found in mayonnaise, which is why it looks and tastes very similar to a mayo.  This recipe goes straight to the end-game to make my life (and your life) easier!  This Sriracha Aioli recipe has Garlic and Mayonnaise, but then adds in Sriracha for spice and Ketchup for sweetness.  Try my Easy Homemade Ketchup with Honey recipe!!

PREP-AHEAD FOR YOUR BAKED ZUCCHINI CHIPS

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

Wash and slice the zucchini.  Place in a sealed container in the fridge until ready to bake.

TIP: This recipe can be even EASIER thanks to already sliced Zucchini from Hungyroot!

Hungryroot delivers healthy & convenient foods each week, such as prepped fresh veggies, healthy proteins, grains, snacks, & more!   Pulling family dinners together is so much easier for busy moms!!  For a limited time, Hungyroot is running an amazing  promotion!  New customers get $50 off their first 2 orders ($25 off each order)!  Just click here to check it out!

Back to the prep!

Mix the parmesan, breadcrumbs, salt, and pepper. Place in a small storage bag.

Mince one garlic clove.  I like to use a garlic press to get it minced as fine as possible.  Check out the one that I use HERE.

Make the Sriracha Aioli by combining the minced garlic clove, the mayonnaise, ketchup and the Sriracha sauce in a small mixing bowl.  Mix to combine all ingredients and store in the fridge.  Try my Easy Homemade Ketchup with Honey recipe!!

Get 1 egg and place the egg (unbroken), zucchini slices, the parm-breadcrumbs, and the Sriracha all on a pan or in a bowl for storing in the fridge.

LET’S COOK:

Preheat the oven to 400 degrees F and spray a large sheet pan with Extra Virgin Olive Oil Cooking Spray.

In a medium-size bowl, beat 1 egg with a tablespoon water.  Pour the parm-breadcrumbs into a separate medium-size bowl

Take several zucchini slices at a time and place them into the egg wash mixture to coat.  Then dredge them in the parmesan-breadcrumbs to fully coat.  Place on a large sheet pan.  Make sure to leave some space between the zucchini so they are not overcrowded.  The zucchini will shrink, but you don’t want them touching or they may not crisp up.

Finally, spray the breaded chips with Extra Virgin Olive Oil and then place on center rack in oven for 10 minutes.  Remove them from the oven, flip each chip over, then bake for another 10 minutes.

When the Parmesan Zucchini Chips are done, you can serve them as a snack, an appetizer for entertaining, or a side dish.  Dip them into the Sriracha Aioli and I warn you, you will not be able to stop eating these amazing Chips of Joy!  See the full recipe below.  Enjoy!

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Parmesan Zucchini Chips

Baked Parmesan Zucchini Chips with Sriracha dipping sauce are so good you'll forget you're eating a healthy veggie! The parmesan breadcrumbs create this amazing salty, crispy crust on the outside, while leaving the zucchini soft and succulent on the inside. The slightly salty, slightly sweet, slightly spicy Sriracha dipping sauce makes for the perfect combo.

Course Appetizer, Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Carrie Tyler

Ingredients

Zucchini Chips

• 3 Zucchini, Medium or 4-5 small
• 1 Egg
• 1 Tbls Water
• ¾ cup Panko Breadcrumbs
• ½ cup Parmesan Cheese, grated
• ½ teaspoon Salt
• ½ teaspoon Pepper
• Extra Virgin Olive Oil Cooking Spray

Sriracha Aioli

• ¾ cup Mayonnaise
• 1 Tbls Sriracha Sauce, or more to taste
• 1 Tbls Ketchup

Instructions

Prep Ahead to make Kit

1. Mix the parmesan, breadcrumbs, salt, and pepper. Place in a small storage bag.

2. Wash and slice the zucchini. Place in a large gallon storage bag for fridge.

   

3. Mince 1 clove garlic.  I like to use a garlic press to get the mince as fine as possible.

4. Make the Sriracha sauce by combining the minced garlic clove, the mayonnaise, ketchup and the sriracha sauce in a small mixing bowl. Mix to combine all ingredients and store in the fridge.

   

Cook

1. Preheat the oven to 400 degrees F and spray a large sheet pan with Extra Virgin Olive Oil Cooking Spray.  TIP: line with aluminum before spraying for easy cleanup

2. In a medium-size bowl, beat 1 egg with a tablespoon water. Pour the parm-breadcrumbs into a separate medium-size bowl.
   

3. Make the zucchini chips in batches of 3-5 at a time.  First dip the zucchini slices in the egg.  Scoop out and let excess egg drip off.  Then dredge in the panko crumbs and toss to coat. 

   

4. Scoop out and place on an oil coated pan.  Make sure to leave some space between the zucchini so they are not overcrowded. The zucchini will shrink, but you don’t want them touching or they may not crisp up.  Spray the breaded chips with Extra Virgin Olive Oil and then place on center rack in oven for 10 minutes. 

   

5. Remove them from the oven, flip each chip over, then bake for another 10 minutes.

6. Serve the Chips with Sriracha Aioli and Enjoy!