Light Crispy Zucchini Chips (Print Version)

Thinly sliced, breaded zucchini air-fried to golden crispiness. A light and tasty snack or side dish.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, thinly sliced

→ Breading

02 - 1 cup panko breadcrumbs (or gluten-free alternative)
03 - 1/4 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Coating

08 - 2 large eggs, beaten

→ Optional

09 - Olive oil spray

# Step-by-Step Guide:

01 - Preheat air fryer to 400°F (200°C).
02 - Pat zucchini slices dry using paper towels to remove excess moisture.
03 - Combine panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Dip each zucchini slice into beaten eggs, then press into breadcrumb mixture to coat evenly.
05 - Place breaded zucchini slices in a single layer inside the air fryer basket. Lightly spray with olive oil if desired for extra crispiness.
06 - Cook in batches for 8–10 minutes, flipping halfway through, until chips are golden brown and crispy.
07 - Serve immediately as a snack or side accompaniment.

# Top Tips:

01 -
  • You get that irresistible chip crunch without the heavy grease or guilt
  • The zucchini stays tender inside while developing this incredible crispy coating that actually holds up
  • They vanish from the serving plate faster than any other snack Ive ever made
02 -
  • Do not skip the paper towel step because any leftover moisture will make these soggy instead of crispy
  • Work in batches and resist overcrowding the air fryer or the chips will steam instead of crisp
03 -
  • Use gluten free panko to make these completely gluten free without sacrificing any texture or flavor
  • Nutritional yeast works beautifully as a dairy free alternative to the Parmesan cheese
  • Add red pepper flakes to the breadcrumb mixture if you like a little heat
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