Air Fryer Zucchini Chips Recipe
This air fryer zucchini chips recipe is very easy to make at home and is very healthy. It can be enjoyed as a party snack with evening tea. The best part is very easy to do with the least amount of oil, and you can use it in the recipe for anyone trying to lose weight and stay healthy. The way I discovered to tackle these recipes is sequentially, and with this experience I outline mine. Some small, crucial tips such as crisp cutting up your zucchini and not overcrowding the air fryer basket. It’s all crispy and delicious now.
So, I have given my opinion on making this recipe, and it has always been a success in my cooking.
What Are The Best Things About These Crispy Zucchini Chips?
One of the main reasons I keep going back to this recipe is its simplicity. No elaborate cooking process or exotic ingredients required. The assembly is a breeze, taking under 30 minutes making it perfect for the busy workdays. These zucchini chips are a much lighter alternative to deep-fried snacks although they have the same flavor and crunch that we love. Summer, when markets and gardens are full of zucchini, is also such a wonderful time to use them. Easily adjustable to your family’s taste. Honestly sometimes I just have them plain with garlic and paprika.
Air Fryer Zucchini Chips Recipe
Course: American4
servings15
minutes25
minutes300
kcalIngredients
2 medium fresh zucchini
1 tablespoon olive oil
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese (optional)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt to taste
Black pepper to taste
Cooking spray (optional)
Directions
- Step 1: Prepare the Zucchini:
Wash zucchini well with clean water and cut off both sides. Now, slice into ½ inch thick circles. Keep them pretty much the same size so they all cook in about the same time. You can use round slices and cut them in the middle to create a moon shape, if you like.
- Step 3: Oil the Zucchini:
Put all your slices of zucchini in a large bowl. Drizzle a few drops of olive oil over the slices and then mix to cover each slice with a light layer of oil. This is going to help catch spice better and turn the chips golden.
- Step 4: Prepare the Spice Mix:
In another container mix the breadcrumbs, grated parmesan cheese, garlic powder, dry oregano, chili powder, cumin powder and salt & pepper together. By mixing all the spices you achieve an even flavor on every slice.
- Step 5: Coat That Zucchini Well:
Now, add the prepared spice mix on top and cover the zucchini and turn it over with your hands. It should coat the whole slice with breadcrumb and spices evenly. This is the coating that will provide great flavour and make the chips crispy once cooked.
- Step 6: Place in Air Fryer Basket:
Next, spread all your zucchini slices in a single layer in the air fryer basket. Do not place the slices one above the other, as they will not be cooked evenly. If the amount is large, it’s better to do them in two or three times.
- Step 7: Pan-frying brown and crunchy:
Preheat your air fryer to 180°C (350°F) and cook zucchini chips for approximately 12 – 15 minutes. About halfway through, flip the slices so that both sides turn golden and crisp up nicely. Take out the chips from the air fryer when these are slightly golden brown and crispy from outside. - Step 8: Serve hot:
Enjoy the air fryer zucchini chips while they are still warm. They can be paired with garlic dip, Greek yogurt dip, tomato sauce or any other dip of your choice. This is another awesome snack that can be eaten as a side dish with evening tea, children’s lunch, a party starter and a light meal.
Notes
- Slice the zucchini evenly so all the chips cook at the same rate.
Pat the zucchini dry after salting to help the coating crisp up.
Cook in batches if needed to avoid overcrowding the air fryer basket.
Cooking time may vary slightly depending on your air fryer model and the thickness of the slices.
Serve immediately for the crispiest texture.
Storage Tips
If you have excess chips, which I recommend wearing fully cool them and store them in an airtight container in the fridge. They can be kept for anything up to 2 days. For reheating you use an air fryer at 150°C (300°F) for 3–5 minutes instead of a microwave. This will really help at making those chips crisper and good for even longer.
Making the Crispy Coating
Combine the panko breadcrumbs in a large mixing bowl with the Parmesan cheese and all of the spices (garlic powder, onion powder, smoked paprika, salt & black pepper).
In a separate bowl, drench the zucchini slices with olive oil until just marked with oil. Carefully, one by one, dip each into the assorted breadcrumbs mixture on both sides. Make sure the coating is not too thick but adheres well.
Air-fry the zucchini chips
Preheat the air fryer to 375 degrees F (190 C) for a couple minutes.
Layer the breaded zucchini slices in a single layer inside the air fryer basket. DO NOT layer or pile them; the ideal way for chips to be crispy is through max air circulation!
Cook for 8 to 10 minutes, flipping over halfway through. They would need to be homemade for 2 to 3 min, depending on the type of air fryer used and thickness of slices.
Keep a close eye on them in those final minutes; they brown quickly and can easily go from brown to burned.
Remove them and wait for 2-3 minutes until they cool down then serve them.
Final Note
They are simple, wholesome, crunchy scrumptiousness and they have become one of my favorite light yet hearty homemade snacks made quickly in the air fryer. They are sweet and tangy, as restorative as any comforting spice-laden rice dish, and every time I make them my reminder that simple good food can be among the simplest of acts. Crisp breading and fresh zucchini in the air fryer equal one of those recipes that’s a crunchy snack for practically all occasions.
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