Pin It The first time I made zucchini chips, I was skeptical that anything could replace the satisfying crunch of potato chips. My air fryer had been gathering dust in the corner, and I decided to put it to the test with some garden-fresh zucchini. When that first batch came out golden and ridiculously crispy, my husband ate half the plate before I could even grab the camera.
Last summer, I served these at a backyard barbecue when my friend mentioned she was trying to eat lighter. Everyone assumed they were regular chips until someone noticed the green flecks. The best part was watching my vegetable-hating nephew reach for his third serving without realizing he was eating zucchini.
Ingredients
- 2 medium zucchini, thinly sliced: The mandoline is your friend here, creating uniform slices that cook evenly and turn into perfect chips
- 1 cup panko breadcrumbs: These Japanese breadcrumbs create this insanely light and airy crunch that regular breadcrumbs just cannot match
- 1/4 cup grated Parmesan cheese: Adds a savory depth that makes these feel indulgent rather than like diet food
- 1/2 teaspoon garlic powder: Sprinkle this generously because garlic is what keeps people coming back for more
- 1/2 teaspoon smoked paprika: This is the secret ingredient that gives these chips that addictive quality
- 2 large eggs, beaten: The binding agent that makes everything stick and creates that perfect coating
- Olive oil spray: Not essential but worth it for that extra golden crunch
Instructions
- Preheat your air fryer:
- Get it to 400°F so the moment those zucchini slices hit the basket, they start crisping up immediately
- Dry the zucchini:
- Press those slices between paper towels until they are practically dry to the touch because moisture is the enemy of crispy chips
- Make the coating:
- Whisk together the panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl
- Dip and dredge:
- Run each slice through the egg, then press it firmly into the crumb mixture until completely coated
- Arrange carefully:
- Lay them in a single layer without touching so the hot air can circulate and crisp every surface
- Air fry to perfection:
- Cook for 8 to 10 minutes, flipping halfway, until they are golden brown and make that satisfying crispy sound when you tap them
- Serve immediately:
- These are best right out of the basket while still warm and at their crispiest
Pin It These chips became my go-to for movie night once I realized they could satisfy my crunchy cravings without leaving me feeling heavy. Something about grabbing chip after chip that is actually vegetables feels like winning at adulting.
Making Them Ahead
The breadcrumb mixture can be made days in advance and stored in an airtight container. You can even slice and dry the zucchini hours before cooking, keeping them between paper towels in the refrigerator. Just do not bread them until right before they hit the air fryer or the coating gets soggy.
Getting The Perfect Slice
A mandoline slicer creates those paper thin, restaurant quality slices, but a sharp knife and steady hand work perfectly fine. Aim for about 1/8 inch thickness because too thick and they will be soft inside, too thin and they will burn. Practice makes perfect with the first couple slices.
Dip Ideas That Work
Marinara sauce is classic but ranch dressing adds a cool, creamy contrast to the warm spices. Try garlic aioli if you want something fancy, or go with spicy sriracha mayo for a kick that complements the smoky paprika.
- Keep the seasoning blend handy because it works on everything from cauliflower to chicken
- Let the cooked chips rest on a wire rack instead of paper towels to maintain their crunch
- Double the batch because leftovers never happen around these chips
Pin It These zucchini chips prove that healthy snacks can actually be exciting. Once you taste that first crispy bite, you will never look at a bag of potato chips the same way again.
Recipe FAQs
- → How do I get zucchini chips crispy?
Pat zucchini slices dry before coating to remove moisture, use a light spray of oil, and air-fry at 400°F until golden brown.
- → Can I make these gluten-free?
Yes, substitute regular panko with gluten-free breadcrumbs for a gluten-free version.
- → What is the best way to slice zucchini for even cooking?
Thin, uniform slices using a mandoline or sharp knife ensure even crisping and cooking throughout.
- → What dips pair well with these zucchini chips?
Marinara sauce, ranch dressing, or spicy chili dips complement the flavors perfectly.
- → Can I prepare these without an air fryer?
Baking in a high-temperature oven on a wire rack is a good alternative to achieve crispiness.