Zucchini Chips w/ Korean Spicy Mayo

Oven-baked zucchini chips paired with a spicy, tangy gochujang mayo for dipping. Good as a snack or light appetizer.

Why You'll Love Zucchini Chips w/ Korean Spicy Mayo

The zucchini gets salted, patted dry, then dipped in egg and a mix of almond flour and blitzed panko before baking at 425°F for 30 minutes, flipping halfway for even crisping. The dip is just gochujang, mayo, and rice wine vinegar whisked together.

Tips and Tricks

• Pat dry your zucchini: Removing excess moisture ensures the chips get crispy instead of soggy.
• Use fine panko: Blitzing panko in the food processor creates a light, crunchy coating that sticks perfectly.
• Flip halfway through baking: This helps achieve even browning and maximum crispiness on both sides.

Variations

• Swap the zucchini: Try the same method with eggplant or thinly sliced sweet potatoes for a twist.
• Make it vegan: Substitute eggs with aquafaba or flax eggs and use vegan mayo.
• Spice it up: Add a pinch of smoked paprika or chili powder to the breading mix for an extra kick.

Substitutions

• Almond flour: Use all-purpose flour or gluten-free flour blends if preferred.
• Momofuku savory salt: Regular kosher salt or smoked sea salt works just fine.
• Rice wine vinegar: Apple cider vinegar or white vinegar can be used in the spicy mayo.

Best Served With

• Cold beers or light white wine
• Fresh Asian slaw or cucumber salad
• Grilled meats or tofu skewers
• Steamed jasmine rice or sticky rice bowls

How to Store Leftovers

• Store leftover zucchini chips in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer to crisp them back up. The spicy mayo can be kept refrigerated in a sealed jar for up to 4 days.

Common Questions

Zucchini Chips w/ Korean Spicy Mayo

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Oven-baked zucchini chips paired with a spicy, tangy gochujang mayo for dipping. Good as a snack or light appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 3

Course: Appetizer

Cuisine: Korean-Inspired

Calories: 926

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the zucchini chips

• ½ cup panko breadcrumbs
• ½ cup almond flour
• 2 zucchini
• 2 eggs
• 1 teaspoon Momofuku savory salt
• Kosher salt to taste

For the spicy mayo

• 2 tablespoon gochujang
• ¼ cup mayo
• ½ teaspoon rice wine vinegar
• Kosher salt and black pepper to taste

Equipment

• Baking Sheet
• Mandoline
• Chefs knife
• Mixing Bowls
• Food processor

Method

 

1. Preheat oven to 425°F
2. Blend panko in a food processor until it reaches a fine texture
3. In a bowl, combine almond flour, panko, and savory salt
4. Slice zucchini into ⅛-inch thick rounds and toss with a generous amount of kosher salt
5. Let zucchini sit for 10 minutes, then pat dry with paper towels
6. Beat eggs in a bowl. Dip each zucchini slice into egg, then into the breadcrumb mixture to fully coat
7. Arrange on a parchment-lined baking sheet, leaving space between each slice
8. Spray tops with olive oil and bake for 30 minutes, flipping halfway
9. Rest for 10 minutes before serving
10. For the spicy mayo, whisk together all ingredients in a small bowl and season to taste
11. Serve zucchini chips with spicy mayo on the side

Nutrition

Calories: 926kcalCarbohydrates: 56gProtein: 22gFat: 73gSaturated Fat: 10gPolyunsaturated Fat: 26gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 24mgSodium: 615mgPotassium: 1212mgFiber: 11gSugar: 18gVitamin A: 889IUVitamin C: 75mgCalcium: 250mgIron: 5mg

Notes

Storage: These lose their crunch fast, so they're best eaten fresh from the oven. Leftovers keep in the fridge for a day or two; re-crisp in a hot oven or air fryer rather than the microwave. The spicy mayo keeps in a sealed container in the fridge for about a week.

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