Parmesan Zucchini Chips with Sriracha Aioli

Breaded Zucchini Chips on pan with Sriracha dipping sauce in a bowl on pan. Hand dipping one zucchini chip into sauce.

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!

Zucchini chips cooked on pan

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.

The Chip ingredients are simple, Zucchini, panko bread crumbs, parmesan cheese, eggs, extra virgin olive oil cooking spray, salt & pepper.

Next is 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 TO MAKE YOUR ‘KIT’:  One-Pan Parmesan Crumb Chicken and Asparagus

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and components for 3 meals and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  You will need 1 gallon bags and sandwich-size bags.

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

Raw slices of Zucchini on cutting board.

  • 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!!

clear bowl on counter with mayonnaise, ketchup, and sriracha sauce

  • 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.

Dipping raw zucchini into egg and into breadcrumbs.

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!

hand holding zucchini chip after dipping in sauce. Plate with chips and dip.

hand holding zucchini chip after dipping in sauce. Plate with chips and dip.
5 from 2 votes
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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
  • 3/4 cup Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Extra Virgin Olive Oil Cooking Spray

Sriracha Aioli

  • 3/4 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.

    Raw slices of Zucchini on cutting board.
  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.

    clear bowl on counter with mayonnaise, ketchup, and sriracha sauce

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. 

    Dipping raw zucchini into egg and into breadcrumbs.
  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!

Chicken Summer Rolls with Garlic Honey Soy Sauce

These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious!  Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, and basil.  All get rolled up in a light moistened rice paper.  What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce.  These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree

These Easy Teriyaki Chicken Summer Rolls with Garlic Honey Soy Sauce are so light, but full of flavor, are gluten-free, and are fun to make with kids!  These Chicken Summer Rolls start with Teriyaki Chicken strips, Rice noodles, carrots, red pepper, bean sprouts, and basil.  All get rolled up in a light moistened rice paper.  What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce.  These are a Summer delight!

 

Summer Rolls are the healthier, non-fried version to egg rolls. They may seem intimidating to make, but once you find the rice paper, they are actually extremely simple! They are also extremely versatile in that you can fill them with whatever ingredients you like most. You can fill them with a variety of veggies and with chicken, beef, or shrimp.  Here is a short tutorial to show how easy it is to make these!

Easy Prep!

I started making these when I was catering in NYC and there were plenty of markets around the city where I could easily find the rice paper. If it is not so easy for you to find, simply order online! Here is the link to the square Rice Paper sheets that I used.

Round Rice Paper Sheets:

Square Rice Paper Sheets:

The only ingredients that you need to cook are the rice noodles, vermicelli, and the protein and in this recipe, that is chicken. I simply cut the raw chicken breast into thin, 2-3-inch strips, marinated in Teriyaki sauce for a few hours (or overnight) then seared and cooked it in a skillet.

The other ingredients can be raw.  I used thin strips of carrots, red pepper, and bean sprouts along with a leave of basil for each roll.

Put some warm water in a pan large enough to fit the rice paper and soak the rice paper for a minute or so until soft and pliable.

Transfer the rice paper to another flat surface, such as a cutting board and start filling! Fill the center with a basil leaf, a small amount of noodles, chicken strip(s), and the veggies. Last, make the garlic honey Soy Sauce for dipping.

This is a fun and easy recipe to make with the kids!  Let them fill and roll (with your help if needed) and they are more likely to try it because THEY made it!

This recipe makes 12 Summer Rolls, 24 halves.  That means it’s enough for using as an appetizer for entertaining or using for dinner.

TIP: Rice paper dries out quickly, so when making these, I place them between cold wet paper towels until ready to serve.  You can do this a day in advance if stored in moist towels in an airtight container, but I would not make more than a day in advance.

Cut the summer rolls on a bias and serve with the Garlic Honey Soy Dipping Sauce and enjoy!!

These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious!  Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, and basil.  All get rolled up in a light moistened rice paper.  What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce.  These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree

Chicken Summer Rolls with Garlic Honey Soy Sauce

These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious!  Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil.  All get rolled up in a light moistened rice paper.  What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce.  These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree

Course Appetizer, Main Course
Cuisine Asian, Japanese
Keyword chicken, chicken dinner, gluten free, spring rolls, summer rolls
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 12 Rice Paper Sheets
  • 6 oz Rice Noodles (Vermicelli)
  • 16 oz Chicken Breast, boneless, skinless
  • 1/4 cup Teriyaki Sauce
  • 1 Tsp. Coconut Oil or spray the surface of the pan
  • 1/2 Red Pepper
  • 1 carrot small/medium
  • 1 cup Fresh bean sprouts
  • 1/4 Soy Sauce
  • 1 Clove Garlic minced
  • 2 Tsp. Honey

Instructions

  1. Day before or morning of meal: Cut chicken breast into thin 2-3 inch strips and place into storage container with 1/4 cup teriyaki sauce to marinate. Marinate at least 3 hours or overnight.

  2. Cook the rice noodles (Vermicelli) according to pack instructions. Strain and run Cold water over to clean off the starch and cool them down.
  3. Cut the carrot and 1/2 red pepper into thin strips. Rinse the bean sprouts.
  4. Sear the chicken strips in a hot pan with coconut oil. Flip and cook for about 5 minutes until cooked through. Remove from pan and cool down.
  5. Add warm water to a large pan - large enough to fit the rice paper sheets.

    These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious! Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree
  6. Soak the rice paper in the pan until soft and pliable. Then move to a cutting board.
    These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious! Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree
  7. Fill the center with a small amount of noodles
    These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious! Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree
  8. Then Layer with basil leaf, chicken strip(s), and the veggies.
    These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious! Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree
  9. Roll the bottom of the paper up around the filling, then fold in the sides, and then finish rolling as you pull the ingredients to the center tightly.
    These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious! Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree
  10. Last, make the garlic honey Soy Sauce for dipping by mincing the garlic and mixing with 1/4 cup soy sauce and 2 Tsp. Honey.
  11. Cut the summer rolls on a bias, dip and enjoy!!
    These Teriyaki Chicken Summer Rolls with Garlic Honey Soy Dipping Sauce are easy, fun, and delicious! Teriyaki Chicken strips are layered with Rice noodles, carrots, red pepper, bean sprouts and basil. All get rolled up in a light moistened rice paper. What you get is this bite of freshness that you dip into the sweet, tangy, and salty Garlic Honey Soy Sauce. These are a Summer delight! #chicken #summerrolls #springrolls #glutenfree

Recipe Notes

This recipe makes 12 Summer Rolls, 24 halves.  That means it's enough for using as an appetizer for entertaining or using for dinner.  

TIP: Rice paper dries out quickly, so when making these, I place them between cold wet paper towels until ready to serve.  You can do this a day in advance if stored in moist towels in an airtight container, but I would not make more than a day in advance.