Heathy Air Fryer Zucchini Chips

These Air Fryer Zucchini Chips are my go-to when I’m craving something crispy and snackable but still want to keep things on the lighter side. With a golden Parmesan-panko crust and tender zucchini inside, they deliver that deep-fried crunch without the oil overload. They’re perfect as a guilt-free appetizer, side, or mid-day snack.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a snack—crunchy texture, savory flavor, and satisfying bite—all made with wholesome ingredients. The air fryer makes them wonderfully crispy while keeping prep and cleanup easy. Whether I’m making them for myself or sharing with friends, these zucchini chips are always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large eggs

• 3 tablespoons flour

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¾ cup panko breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 large zucchini, sliced into ⅓-inch thick rounds

directions

1. Prepare the Coating Station

1. In a shallow bowl, I whisk together the eggs, flour, salt, and black pepper to form a light batter.

2. In a separate bowl, I mix the panko breadcrumbs and Parmesan cheese until evenly combined.

2. Coat the Zucchini

3. I dip each zucchini slice into the egg mixture, then press it into the panko-Parmesan coating until fully covered.

4. I place the coated slices on a baking sheet or tray in a single layer, ready for air frying.

3. Air Fry the Chips

5. I preheat the air fryer to 400°F (200°C).

6. I arrange half the zucchini slices in the basket in a single layer, making sure they don’t overlap.

7. I spray the tops with a bit of oil and air fry for 5–7 minutes.

8. I flip them, spray again, and continue to air fry for another 5–7 minutes until they’re golden brown and crispy.

9. I repeat with the second batch.

4. Serve

10. I serve the zucchini chips hot, optionally with a dipping sauce like ranch, marinara, or garlic aioli.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes to prep and 10 minutes to cook, for a total of 20 minutes from start to finish.

Variations

• I use Italian-seasoned panko for extra flavor.

• For a spicy version, I mix in a pinch of cayenne or red pepper flakes into the breadcrumb mixture.

• I swap Parmesan for nutritional yeast for a dairy-free version.

• I use almond flour instead of regular flour for a gluten-free twist.

• Sometimes I dip them in buffalo sauce before air frying for a zesty kick.

storage/reheating

These zucchini chips are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To re-crisp them, I reheat in the air fryer at 375°F for 3–4 minutes. I avoid the microwave to maintain the crunch.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, but I find panko gives a much crispier texture. If using regular breadcrumbs, I toast them lightly first for better crunch.

Can I make these in the oven?

Yes. I bake them at 425°F (220°C) on a wire rack set over a baking sheet for 20–25 minutes, flipping halfway through.

Do I need to peel the zucchini?

Nope! I keep the peel on. It adds color, texture, and nutrients.

What dipping sauces go well with this?

I love ranch, marinara, tzatziki, or garlic yogurt sauce. Even spicy mayo works great for a little heat.

Can I make these ahead of time?

I prefer making them fresh for best texture, but I sometimes prep and bread the slices ahead of time and store them in the fridge for a few hours before air frying.

Conclusion

These Air Fryer Zucchini Chips are the ultimate crispy, cheesy, veggie-packed snack I can feel good about. They’re fast, easy, and loaded with flavor in every bite. Whether I serve them as an appetizer, game day snack, or healthy side dish, they always disappear fast.