Zucchini Chips Light Snack (Printable)

Thinly sliced zucchini coated and air-fried for a crunchy, flavorful snack alternative.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, thinly sliced

→ Breading

02 - 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
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

# Method:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Pat zucchini slices dry using paper towels to remove excess moisture.
03 - In a shallow bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each zucchini slice into beaten eggs, then press into the breadcrumb mixture to adhere evenly.
05 - Place breaded zucchini slices in a single layer inside the air fryer basket and lightly spray with olive oil for added crispiness if desired.
06 - Cook in batches for 8 to 10 minutes, flipping halfway through, until golden brown and crisp.
07 - Remove chips promptly and serve warm as a snack or side accompaniment.

# Expert Advice:

01 -
  • They taste like fried chips but without the heavy feeling afterward, leaving you free to enjoy seconds without hesitation.
  • The smoked paprika and Parmesan create an addictive savory flavor that tastes indulgent but doesn't require deep frying.
  • Everything comes together in about 30 minutes from start to snacking, making it perfect for sudden cravings or unexpected guests.
02 -
  • Moisture is your biggest obstacle—I learned this the hard way after making a batch that steamed instead of crisped, and now I'm religious about drying the zucchini.
  • Don't skip the flip halfway through, even if your air fryer seems to circulate heat well, because the bottom side needs direct heat exposure to achieve that satisfying crunch.
  • Work in batches if your basket is small rather than cramming everything in and hoping for the best—I've done both, and the patient approach wins every time.
03 -
  • Use a mandoline to get uniform thickness, which ensures every slice cooks at the same rate and turns golden at the same time.
  • Chill your breaded slices in the refrigerator for 15 minutes before air-frying if you have time—they'll hold their coating better and come out even crispier.
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