Air Fryer Zucchini-Parmesan Chips
Golden, crunchy chips that disappear faster than any bag of store-bought snacks, these air fryer zucchini chips transform ordinary garden zucchini into an addictive snack with a crispy exterior and tender interior.
Equipment
- Air fryer - 3.5-quart (3.3L) or larger capacity recommended
- Mandoline slicer - or sharp knife for even slicing
- Shallow bowls - 3 bowls for breading station
- Paper towels - for patting zucchini dry
- Tongs - or fork for dipping
- Wire cooling rack - optional but recommended for cooling chips
- Baking sheet - lined with paper towels for salting step
Ingredients
- 2 medium zucchinis - about 1 pound or 450g total, sliced into 1/4-inch (6mm) rounds
- 0.5 cup all-purpose flour - 60g; or almond flour for gluten-free option
- 2 large eggs - beaten
- 1.5 cups panko breadcrumbs - 150g
- 0.75 cup grated Parmesan cheese - 75g, preferably freshly grated
- 1 teaspoon garlic powder - 5g
- 1 teaspoon Italian seasoning - 2g
- 0.5 teaspoon salt - 3g, plus extra for drawing out moisture from zucchini
- 0.25 teaspoon black pepper - 1g
- Cooking spray - or olive oil mist
For Serving (Optional)
- Marinara sauce - for dipping
- Ranch dressing - for dipping
- Garlic aioli - for dipping
- Sriracha mayo - for dipping
- Tzatziki sauce - for dipping
- Hummus - for dipping
- Spicy honey - honey mixed with hot sauce, for dipping
Instructions
- Wash and dry zucchinis thoroughly, trim ends, and slice into uniform 1/4-inch rounds using a mandoline slicer or knife.
- Arrange slices on a paper towel-lined baking sheet, sprinkle both sides lightly with salt, let sit for 10 minutes to draw out moisture, then pat completely dry with fresh paper towels.
- Set up three shallow bowls: first with flour, second with beaten eggs, third with panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper mixed together.
- Dredge each zucchini slice in flour, shaking off excess, then dip in beaten egg, and finally press firmly into panko-Parmesan mixture until evenly coated.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes.
- Lightly spray the air fryer basket with cooking spray, arrange breaded zucchini slices in a single layer without overlapping, and spray tops lightly with cooking spray.
- Air fry at 400°F (200°C) for 6 minutes, then carefully flip each chip, spray the other side, and continue air frying for another 5-6 minutes until golden brown and crispy.
- Remove cooked chips to a wire cooling rack and repeat the process with remaining batches.
- Serve immediately while hot and crispy with your favorite dipping sauce.
Notes
- Choose firm zucchini: Select medium-sized zucchini that are firm with smooth, unblemished skin. Oversized zucchini tend to be watery and seedy, resulting in soggy chips.
- Don't skip salting: Salting and patting dry removes excess moisture that would otherwise steam the chips instead of crisping them. This is the most important step for achieving crispy results.
- Slice uniformly: Use a mandoline slicer for consistent 1/4-inch thickness so all chips cook at the same rate and achieve the same crispiness.
- Avoid overcrowding: Leave space between chips in the air fryer basket for proper air circulation. Cook in 2-3 batches if needed for best results.
- Press coating firmly: When applying the breadcrumb mixture, press gently but firmly so the coating adheres well and doesn't fall off during cooking.
- Storage instructions: Store cooled chips in an airtight container at room temperature for up to 4 hours (they'll lose crispiness over time). Refrigerate for up to 2 days, but note they will soften significantly.
- Reheating: Reheat leftover chips in the air fryer at 375°F (190°C) for 3-4 minutes or in the oven at 400°F (200°C) for 5-7 minutes. Avoid microwave reheating as it makes them rubbery.
- Make-ahead option: Bread the zucchini slices up to 4 hours ahead, arrange on a baking sheet in a single layer, cover with plastic wrap, and refrigerate until ready to cook.
- Freezer instructions: Freeze breaded uncooked slices on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
- Gluten-free adaptation: Use almond flour instead of all-purpose flour and substitute gluten-free breadcrumbs or crushed gluten-free crackers for the panko.
Nutrition
Serving: 1servingCalories: 185kcalCarbohydrates: 21gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 420mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 8mg
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