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Want a tasty, low-carb snack? Try crispy parmesan zucchini chips made in your air fryer. These chips are easy to make and ready in just 10 minutes. You’ll love the crunchy texture and savory flavor.
Air frying gives you that satisfying crunch without all the oil of deep frying. Plus, zucchini is packed with nutrients. It’s a win-win snack that’s both yummy and good for you.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make crispy parmesan zucchini chips in your air fryer:
• 2 medium zucchini
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil spray
Can’t find some ingredients? Try these swaps:
• Use yellow squash instead of zucchini
• Swap all-purpose flour for gluten-free flour
• Replace eggs with 1/4 cup milk for a vegan option
• Substitute regular breadcrumbs for panko
• Use nutritional yeast instead of parmesan for a dairy-free version
Don’t have Italian seasoning? Mix equal parts dried basil, oregano, and thyme.
For a spicy kick, add 1/4 teaspoon cayenne pepper to your breadcrumb mixture.
Remember to adjust cooking times if you change ingredients. The goal is crispy, golden chips!
Instructions
Preheat your air fryer to 400°F (200°C) for 5 minutes.
Slice your zucchini into 1/4-inch thick rounds. Pat them dry with paper towels.
Set up three shallow bowls. Put flour in the first, beaten eggs in the second, and a mix of Panko breadcrumbs, grated Parmesan, and Italian seasoning in the third.
Dip each zucchini slice in flour, then egg, then the Panko mixture. Make sure they’re well-coated.
Place the coated zucchini slices in your air fryer basket in a single layer. Don’t overcrowd them.
Spray the zucchini lightly with olive oil. Cook for 5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
Serve your zucchini chips warm. They’re great on their own or with a dip like marinara sauce or ranch dressing.
For extra flavor, try sprinkling some garlic powder or onion powder in your breading mixture.
Remember to work in batches if needed. Your crispy Parmesan zucchini chips will be ready in no time!
Tips, Tricks & Storing
Here are some handy tips to make your zucchini chips extra crispy:
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Pat the zucchini slices dry with paper towels before coating. This removes excess moisture.
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Don’t overcrowd the air fryer basket. Cook in batches if needed for even crisping.
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Flip the chips halfway through cooking for even browning on both sides.
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Experiment with different seasonings like garlic powder, onion powder, or Italian herbs.
For the crunchiest texture:
- Slice the zucchini very thin, about 1/8 inch thick.
- Use panko breadcrumbs instead of regular for extra crispiness.
To store your zucchini chips:
- Let them cool completely before storing.
- Keep in an airtight container at room temperature for 2-3 days.
- Reheat in the air fryer for 1-2 minutes to crisp them up again.
Want to make a big batch? You can freeze the uncooked breaded zucchini slices:
- Arrange on a baking sheet and freeze until solid.
- Transfer to a freezer bag.
- Cook from frozen, adding a few extra minutes to the cooking time.