Parmesan Zucchini Chips with Sriracha Aioli

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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
Print

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!

Zucchini Fries

Zucchini Fries are an addictive and healthy alternative to french fries and they are really easy to make and sooooo yummy!!  They are crunchy and salty on the outside, warm and creamy on the inside.  Oh, and did I mention that because they are baked, not fried, they are good for you too???  I made these years ago, but then for no good reason at all, they fell out of my life.  Then through a series of random circumstances, Zucchini Fries entered my life again.  First,  it was through a meal kit delivery meal, where I think they were paired with a burger.  Second, it was at one of my new favorite restaurants in Jersey City, Kitchen Step, which has absolutely amazing small plates with one being these super addictive string-cut Zucchini Fries.  Here Dave and I are at Kitchen Step (Dave doesn’t smile until he gets his Zucchini Fries :).

So, after these few interventions from the Zucchini gods, I took the hint and decided it was time to make my own again!  I tried a few different cuts of the zucchini, but because I wanted a healthier baked version, I needed a thicker cut that could hold the panko bread crumbs and withstand the oven high temperature.

The ingredients are simple, Zucchini, panko bread crumbs, eggs, extra virgin olive oil, salt & pepper.


After you cut your zucchini, you coat it in beaten eggs, then dredge it in panko bread crumbs that are seasoned with salt & pepper.  Then line them up on a sheet pan that has been coated with extra virgin olive oil.

Put them into a 400 degree F oven and bake – that’s it!  Then…comes…the…sauce!  I love the sauce that Kitchen Step serves it’s fries with, which is a Harissa Mayo.  Harissa is a hot chili pepper paste and I love the combination of the mild, salty, crispy zucchini fries with a cool, spicy, and creamy sauce.  For my dipping sauce, I combine Sriracha sauce and Mayonnaise and that is a simply perfect combo.

When the Zucchini Fries are done baking, you can serve them as a snack, an appetizer for entertaining, or a side dish.  Dip them into the Sriracha sauce and I swear you will be in heaven!  See the full recipe below.  Enjoy!

hand holding zucchini chip after dipping in sauce. Plate with chips and dip.
5 from 2 votes
Print

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!