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.
Wash and slice the zucchini. Place in a large gallon storage bag for fridge.
Mince 1 clove garlic. I like to use a garlic press to get the mince as fine as possible.
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.
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
In a medium-size bowl, beat 1 egg with a tablespoon water. Pour the parm-breadcrumbs into a separate medium-size bowl.
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.
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.
Remove them from the oven, flip each chip over, then bake for another 10 minutes.
Serve the Chips with Sriracha Aioli and Enjoy!