Description
Air Fryer Zucchini Chips are golden, crunchy zucchini rounds coated in a Parmesan‐panko crust, air fried to perfection. They’re a lighter, satisfying snack or side with that deep‑fried crunch—without the heavy oil.
Ingredients
- 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
Instructions
- In a shallow bowl, whisk together the eggs, flour, salt, and pepper to make a light batter.
- In another bowl, mix the panko breadcrumbs and Parmesan cheese until well combined.
- Dip each zucchini slice into the egg mixture, then press into the panko‑Parmesan mix so it’s fully coated.
- Preheat the air fryer to 400°F (200°C).
- Arrange half the zucchini slices in a single layer in the air fryer basket (don’t overlap). Spray tops lightly with oil.
- Air fry for 5–7 minutes, flip, spray again, and air fry another 5–7 minutes until golden brown and crispy.
- Repeat with the second batch of slices.
- Serve hot with a dipping sauce like ranch, marinara, or garlic aioli.
Notes
- Use Italian‑seasoned panko for more flavor.
- Add a pinch of cayenne or red pepper flakes in the breadcrumb mix for heat.
- Substitute Parmesan with nutritional yeast for a dairy‑free version.
- Use gluten‑free flour (or almond flour) and gluten‑free breadcrumbs for a GF option.
- Dip in buffalo sauce before air frying for a zesty variation.
Nutrition
- Serving Size: 1 serving (≈¼ of total chips)
- Calories: 140
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
