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–+ servings

Crispy Zucchini Chips with Red Pepper Aioli

This crispy and delicious vegetarian option is the perfect appetizer for hosting or enjoying as a tasty snack.
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Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Servings 4 people

Equipment

  • Typhur Dome
  • Chef Knife
  • Sheet Tray
  • Mixing Bowl
  • Tongs
  • Whisk
  • Food Processor

Ingredients
  

For the Zucchini:

  • 4 each Zucchini (medium-sized), cut into 1/4 inch thick coins
  • 1/2 cup All Purpose Flour
  • 2 each Large Eggs, beaten
  • 1 cup Panko Bread Crumbs
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • as needed Vegetable Oil Spray
  • 1/2 cup Parmesan Cheese, grated

For the Red Pepper Aioli (optional) :

  • 1/2 cup Mayonaise
  • 1/4 cup Roasted Red Peppers (in the jar), finely chopped
  • 1 tsp Lemon Juice or Red Wine Vinegar
  • 1 each Garlic Clove, finely chopped
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Smoked Paprika

Instructions
 

  • After washing and drying, cut the zucchini into 1/4 inch thick coins. Lightly season the zucchini with kosher salt. Reserve on a paper towel-lined plate or tray.
    4 each Zucchini (medium-sized), cut into 1/4 inch thick coins
  • In a medium-sized mixing bowl, combine the panko, garlic powder, kosher salt, and parmesan cheese. Mix until well combined.
    1 cup Panko Bread Crumbs, 1 tsp Garlic Powder, 1/2 cup Parmesan Cheese, grated, 1 tsp Kosher Salt
  • Place the bread crumbs, flour, and beaten eggs in 3 different bowls. Bread the zucchini by first dipping it in the flour followed by the beaten eggs, and lastly the seasoned bread crumbs. Lay the breaded zucchini on a paper towel-lined plate or tray. Note: We suggest using one hand for dipping in the wet ingredients and the other hand for coating in the dry ingredients.
  • The aioli can be prepared by either mincing the red peppers and garlic into a fine paste or combining all of the ingredients in a food processor and blitzing until a smooth sauce forms. Reserve the aioli under refrigeration until ready to use.
    1/2 cup Mayonaise, 1/4 cup Roasted Red Peppers (in the jar), finely chopped, 1 each Garlic Clove, finely chopped, 1 tsp Lemon Juice or Red Wine Vinegar, 1 tsp Kosher Salt, 1/4 tsp Smoked Paprika
  • Preheat the Typhur Dome to 400°F/ 205°C. (Around 5 minutes）
  • Carefully add the zucchini chips to the cooking tray in a single layer making sure not to overcrowd the basket. Lightly spray the zucchini with vegetable spray. Note: Depending on the size and quantity of chips you have, you may need to cook them in batches.
    as needed Vegetable Oil Spray
  • Cook the zucchini.Temperature: 400 °F Time: 15 minutes
  • Carefully transfer the zucchini chips to a paper serving tray or plate.
  • We highly recommend serving these crispy and delicious bites with our roasted red pepper aioli. You can also enjoy them with marinara or on their own.
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