Air Fryer Zucchini Chips
If you’re like me and grew up around Southern fried everything, then you already know zucchini can get it when it’s seasoned right and fried crispy. These air fryer zucchini chips hit that same vibe, light, crunchy, and golden brown without the grease. I’ve been testing ways to keep em crispy and flavorful, and this method does both without turning into a soggy mess.
Servings 5
Calories 207kcal
Ingredients
- 2 eggs Beaten
- ½ cup all-purpose flour
- 1 ½-2 cups breadcrumbs I used panko breadcrumbs.
- ¼ cup finely grated parmesan cheese
- 1 large zucchini Mine weighed 1.5 pounds.
- 1 teaspoon Italian Seasoning
- 1 teaspoon Smoked Paprika or your favorite seasoning
- salt and pepper to taste
- cooking oil spray
Instructions
- Spray the air fryer basket with cooking oil.
- Add eggs, flour, and breadcrumbs with Parmesan to separate bowls.
- Slice the zucchini into chips about ¼ of an inch thick. You can also use a mandolin for precise slicing. You want to get the zucchini chips all about the same size so that they cook at an even temperature.
- Season the flour with salt and pepper to taste, paprika, and Italian Seasoning.
- Dip the zucchini in the seasoned flour, then egg, and then the cheese breadcrumbs mixture, and place in the air fryer. Make sure to coat the chip fully in the eggs so that the breadcrumbs will stick.Keep a moist towel nearby because your hands will get sticky.
- Spray the zucchini chips with cooking oil spray using a spray bottle.
- Air Fry for 5 minutes on 400 degrees.
- Open and flip the chips. Spray with additional oil and cook for an additional 4-7 minutes on 400 degrees. The zucchini chips will brown by 8 minutes, if you like them crispy, cook them a little longer. Mine were ready around 10-11 minutes.
Video
Notes
You can use any breadcrumbs you wish, including seasoned breadcrumbs.
The amount of breading you will need will vary based on the size zucchini you use. You may find you need more or less flour, etc.
I like to use the Trader Joe's Chili Lime Seasoning in place of paprika in this recipe from time to time.
In general, zucchini is a vegetable that is filled with tons of water, so it does impact the texture. This recipe results in a crispy exterior, but the inside of the zucchini will be soft. You can try sprinkling salt over the sliced zucchini and allowing the zucchini to sweat out excess moisture on paper towels for 30 minutes (prior to breading).
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g