Light Crispy Zucchini Chips (Print)

Thinly sliced zucchini coated and air-fried for a light, crispy, and flavorful snack or side.

# Components:

→ Vegetables

01 - 2 medium zucchini, thinly sliced

→ Breading

02 - 1 cup panko breadcrumbs (or gluten-free alternative)
03 - 0.25 cup grated Parmesan cheese
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper

→ Coating

08 - 2 large eggs, beaten

→ Optional

09 - Olive oil spray

# Directions:

01 - Set the air fryer to 400°F to warm up.
02 - Pat sliced zucchini dry with paper towels to eliminate excess moisture.
03 - Combine panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Dip each zucchini slice in beaten eggs, then coat thoroughly with the breadcrumb mixture by pressing gently.
05 - Place breaded zucchini slices in a single layer inside the air fryer basket; optionally spray lightly with olive oil for enhanced crispiness.
06 - Cook for 8 to 10 minutes, flipping halfway through, until chips are golden and crispy.
07 - Enjoy immediately as a snack or side dish.

# Expert Advice:

01 -
  • They taste like you're cheating on healthy eating, but you're really just eating vegetables.
  • Ready in 30 minutes from start to finish, no deep fryer smoke filling your kitchen.
  • The air fryer does all the work while you prep other things or just sit down.
02 -
  • Skipping the drying step will result in soggy chips no matter how hot your air fryer is, so don't rush this part.
  • If your breadcrumb coating is sliding off, your egg wash probably wasn't sticky enough, so make sure to use beaten eggs and not watered-down egg white.
03 -
  • A mandoline slicer gets your zucchini to the perfect thickness consistently, and thin slices are what make them crispy instead of dense.
  • If Parmesan is too sharp for your taste, try a milder cheese like mozzarella or go dairy-free with nutritional yeast, which adds a subtle savory note.
Back