Light Crispy Zucchini Chips (Printable Format)

Thinly sliced zucchini coated and air-fried for a healthy, crispy snack with a savory flavor.

# What's Needed:

→ 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

# How To Make It:

01 - Set the air fryer to 400°F and allow it to reach temperature.
02 - Pat zucchini slices dry using paper towels to eliminate moisture.
03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Dip each zucchini slice into the beaten eggs, then press into the breadcrumb mixture to adhere evenly.
05 - Place breaded zucchini slices in a single layer in the air fryer basket; optionally spray lightly with olive oil for increased crispness.
06 - Air-fry in batches for 8 to 10 minutes, flipping slices halfway through until golden brown and crisp.
07 - Present immediately as a snack or side, optionally paired with dips such as marinara or ranch dressing.

# Expert Advice:

01 -
  • You get that honest crunch and satisfaction of chips without the heaviness that follows.
  • They're ready faster than you'd think, making late-afternoon snacking feel less guilty and more genuine.
02 -
  • Skipping the paper towel step is the fastest way to end up with steamed zucchini instead of crispy chips—moisture ruins everything here.
  • Don't forget to flip them halfway through; one side cooking faster than the other taught me this lesson the hard way.
03 -
  • A mandoline makes slicing zucchini uniformly fast and easy, and even thickness means even cooking—just watch your fingers.
  • Chili flakes stirred into the breadcrumb mixture transform these from snack to addictively spicy, which I discovered by accident and never looked back.
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