Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
In a small bowl, whisk eggs together.
Preheat oven to 450ºF (230ºC).
In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
To help the chips not be soggy: try drying out the sliced zucchini by salting them, letting them rest, then patting dry with a paper towel before following the rest of the recipe.
2018-07-22T06:27:03ZHelpful (37)
arnis
I replaced standard breadcrumbs with panko ones instead and they had a great crunch still baked in the oven and not soggy at all. I felt that they were a bit sharp so I would use less pepper and chilli flakes for those with milder taste preference. Overall a win, will make again.
2018-06-27T18:58:24ZHelpful (20)
Danielle Christine
I found that baking them made them soggy so the second time I made them I deep fried them with double dip breadcrumbs and egg yes not the healthiest but they were crispy which I prefer... they are also nice cold when baked
2018-06-22T09:32:44ZHelpful (13)
ruthelizabeth
This turned out really well! I ended up having to use three eggs.