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When zucchini is in season and available at your local farmers market, I highly recommend giving this healthy snack a ‘go.’ Crispy Baked Zucchini Chips with Spicy Smokey Mayo are extremely easy to make and even easier to eat greedily.
Crispy Baked Zucchini Chips with Spicy Smokey Mayo are easy, cheesy, and crispy. Ready to skip the carb-loaded grocery store snacks but still indulge those persistent snack cravings? These crispy coins of veggie deliciousness shelve the oil in favor of the ever-faithful oven. The result is a crunchy, crispy zucchini chip. Best yet, they’re ‘Keto-friendly.’ Just say ‘pass’ on the greasy corn chips and preheat your oven for these crispy garden snackers...
My version of a crispy zucchini appetizer hits all the right notes – crispy outside, tender inside, and full of flavor. This healthy low-carb appetizer is the perfect replacement to potato fries and unhealthy sides and makes a fantastic snack!
A few years ago, I fell in love with a Parmesan zucchini fries appetizer at one of our local restaurants. Wonderful, but deep fried. Looking for a healthier option, I began making these Crispy Baked Zucchini Chips with Spicy Smokey Mayo at home. They were slightly different, but still delicious and so much healthier. Crispy Baked Zucchini Chips with Spicy Smokey Mayo are addictive. Thinly sliced zucchini coated lightly with almond flour and Parmesan and baked until crispy and delicious…who would not love? In terms of family snacking, they are perfect for kids and adults alike because they are cheesy and they are dippers. Who doesn’t love a dipper? I have enjoyed them as an appetizer, as a snack, and as a side dish to everything from a BLT to oven ‘fried’ chicken.
I pair Crispy Baked Zucchini Chips with a simple smoked mayonnaise sriracha sauce. To make the sauce simply combine sriracha and mayo with a tablespoon of smoked paprika, and whisk together. A creamy and spicy and oh so smokey sauce that makes the perfect dip for the zucchini chips.
The ingredients for this recipe are kept to a minimum and you can make these in under one hour. A few of the ingredients are also easily swapped out based on what you already have available in your pantry and fridge. No almond flour? If you aren't worried about the carbs, substitute Panko breadcrumbs. Even the zucchini coins can be swapped out for alternate vegetable coins. Carrots, beets, taro, sweet potatoes...honestly almost anything can become a crispy chip with a bit of imagination. I’ve also been known to skip the smoked mayonnaise sriracha sauce and opt for pizza sauce when I am feeding picky kids. It never takes too much convincing….
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
For the Spicy Smokey Mayo
- 1/2 cup mayonnaise
- * 1/4 cup Sriracha or favorite hot sauce * begin with less if you are unsure about the heat, and add additional as needed to taste
- 1 tablespoon smoked paprika
For the Zucchini Chips
- olive oil spray
- 3/4 cup almond flour
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon Herbes de Provence
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 2 large eggs, lightly beaten
- 1 pound zucchini, about 3 small, cut into 1/2 'coins'
For the Spicy Smokey Mayo
- Whisk all ingredients in a shallow bowl until very smooth. Cover and set aside until ready to serve. Spicy Smokey Mayo is best at room temperature.
Preparing the Crispy Coating
- Preheat the oven to 425° and line a large rimmed baking sheet with parchment paper and spray it with olive oil.
- Whisk together the almond flour, Parmesan, Herbes de Provence, garlic powder, and freshly cracked black pepper in a shallow bowl so all ingredients are very well combined.
- Whisk together the eggs in a separate shallow bowl.
For the Zucchini
- Pat the zucchini 'coins' dry. Patting the zucchini dry helps ensure that the egg coating will stick to it. Dip each coin in the egg. Allow the excess egg to drip off before tossing in the almond flour mixture to coat. Arrange the coins on the prepared baking tray. Spray again with olive oil.
- Bake until golden brown on both sides, about 35 minutes, flipping once halfway through. Be sure to bake until you begin to see the coins browning, as this makes the coins achieve a delicious crispiness.