Light Crispy Zucchini Chips (Print Version)

Thin zucchini slices breaded and air-fried until golden, creating a light and crispy 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

# How To Make It:

01 - Set the air fryer to 400°F and allow it to fully preheat.
02 - Pat the 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 the beaten eggs, then press into the breadcrumb mixture until well coated.
05 - Place the breaded zucchini slices in a single layer in the air fryer basket. Optionally, spray lightly with olive oil.
06 - Cook in batches for 8 to 10 minutes, flipping halfway through until golden and crispy.
07 - Remove and serve immediately as a snack or side dish.

# Expert Tips:

01 -
  • They taste like a legitimate snack, not a health food masquerading as one.
  • Your air fryer finally stops being a glorified paperweight.
  • Ready in 30 minutes with practically zero cleanup compared to deep frying.
02 -
  • Patting the zucchini dry is non-negotiable—I learned this the hard way after my first batch turned soft and limp.
  • Don't skip the oil spray; it's the difference between crispy and merely crunchy, and it costs almost nothing.
03 -
  • Use a mandoline for paper-thin, uniform slices that cook evenly and crisp up maximally.
  • Don't wash your zucchini right before cooking—slice and pat dry separately, as wet zucchini won't crisp properly.
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