Crispy Air Fryer Zucchini Chips
A quick, light snack that turns summer squash into an irresistible crunch, ready in under 20 minutes.
Ingredients
Veggies
- 2 medium zucchinis, thinly sliced (about 1/8 inch)
Coating
- 1 cup breadcrumbs (panko recommended for extra crunch)
- 0.5 cup grated Parmesan cheese
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Wet binder
- 1 large egg, beaten
Oil
- 1 spray olive oil
Instructions
Preparation
- Begin by washing the zucchinis and slicing them into thin rounds (about 1/8 inch thick). Pat them dry with a paper towel to remove excess moisture.
- In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- In another bowl, beat the egg until well combined.
- Dip each zucchini slice into the beaten egg, ensuring it’s fully coated, then dredge it in the breadcrumb mixture, pressing gently to ensure an even coat.
Cooking
- Preheat your air fryer to 375°F (190°C) for about 5 minutes and lightly spray the air fryer basket with olive oil spray to prevent sticking.
- Place the coated zucchini chips in a single layer—avoid overcrowding.
- Cook the zucchini chips in the air fryer for 10-12 minutes, turning them halfway through, until they are golden brown and crispy.
- Once cooked, remove the crispy zucchini chips and allow them to cool for a few minutes before serving; repeat with any remaining slices.
Notes
Slice evenly about 1/8 inch thick for uniform crisping. Pat slices very dry to help the coating stick and get crispy. Avoid overcrowding the basket; work in batches for best texture. Spray the tops lightly with olive oil to encourage deep golden color. Store leftovers in a single layer in the fridge and re-crisp in the air fryer briefly.