Crispy Air Fryer Zucchini Chips

I started making these zucchini chips on a rainy Tuesday when I had three overgrown zucchinis from my neighbor's garden and zero willpower left for another batch of zucchini bread. The air fryer was sitting on my counter, practically begging to prove itself useful, and I figured crispy beats mushy any day. What came out fifteen minutes later was so good I ate the entire first batch standing at the counter, completely forgetting I'd planned them as a side dish for dinner. Now they're my go-to whenever I need something crunchy that won't make me feel like I just raided a vending machine.

The first time I served these at a backyard gathering, my friend's six-year-old ate seven of them before announcing he hated vegetables. His mom just looked at me and mouthed thank you while he reached for an eighth. I've since brought them to potlucks, game nights, and one very skeptical book club meeting where they disappeared faster than the cheese plate.

Ingredients

• Zucchini: Pick firm ones without soft spots, and slice them thin but not translucent, about the thickness of a nickel works perfectly.
• Gluten-free panko breadcrumbs: These stay crunchier than regular breadcrumbs and don't get soggy, but honestly any panko will work if that's what you have.
• Parmesan cheese: The real grated stuff adds a nutty, salty punch that makes these taste like fancy restaurant snacks instead of diet food.
• Garlic powder: Fresh garlic burns too fast in the air fryer, but the powder gives you that warm, savory flavor without any bitterness.
• Smoked paprika: This is the secret ingredient that makes people ask what's in these, it adds a subtle smokiness that feels almost like they were grilled.
• Egg and milk: The milk loosens the egg just enough to make a coating that clings without clumping, and any milk works, I've used oat milk plenty of times.

Instructions

Dry the zucchini slices thoroughly:

Press them between layers of paper towels like you're trying to soak up a spill, because even a little moisture will steam them instead of crisping them. I learned this the hard way after my first batch came out floppy and sad.

Set up your breading station:

Whisk the egg and milk in one bowl until they're completely blended, then mix all the dry ingredients in another. Keep them close together so you can move quickly without dripping egg everywhere.

Coat each slice with care:

Dip in the egg, let the excess drip off, then press both sides into the breadcrumb mixture like you're tucking it into bed. The pressing part matters, it makes the coating stick instead of falling off mid-flip.

Arrange them in a single layer:

Don't let them touch or overlap, even a little, because the air needs to circulate around each chip to make it crispy. I do two batches and it's worth every extra minute.

Air fry until golden:

Set it to 400°F and let them cook for 8 to 10 minutes, flipping them gently at the halfway mark with tongs. You'll know they're done when the edges turn deep gold and you can hear a faint sizzle.

Serve them hot:

Pull them out and hit them with a squeeze of fresh lemon or dunk them in marinara while they're still crackling. They lose some magic as they cool, so eat fast and without shame.

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There's something deeply satisfying about pulling a tray of golden zucchini chips out of the air fryer and watching them vanish in minutes, knowing you turned a humble summer squash into something people actually fight over. My husband now requests them specifically on pizza night, claiming they're better than any breadstick, and I'm not about to argue with that kind of enthusiasm.

Making Them Ahead

You can slice and coat the zucchini a few hours early, then keep them on a baking sheet in the fridge until you're ready to air fry. Just don't stack them or the coating will get gummy, and let them sit at room temperature for five minutes before cooking so they crisp up evenly instead of staying cold in the center.

Flavor Variations I Actually Use

Sometimes I swap the Parmesan for nutritional yeast and add a pinch of onion powder for a cheesy vegan version that tastes like movie theater popcorn. Other times I go spicy with cayenne and chili flakes, or I keep it simple with just salt, pepper, and a heavy hand with the lemon zest mixed into the breadcrumbs.

Storage and Reheating

If by some miracle you have leftovers, store them in an airtight container with a paper towel tucked inside to absorb moisture, and reheat them in the air fryer at 375°F for three minutes to bring back the crunch. Microwaving them is a crime I won't support, they turn into soggy little regrets in seconds.

• A mandoline makes slicing faster and more uniform, but watch your fingers because those blades are no joke.
• If your air fryer runs hot, check them at seven minutes to avoid burnt edges.
• Leftover breadcrumb mixture keeps in the freezer for a month and works on chicken tenders or baked veggies too.

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These chips have turned me into the person who gets genuinely excited about zucchini season, which is not something I ever expected to say out loud. Make a batch, eat them warm with something tangy to dip, and prepare to wonder why you ever bothered with potato chips in the first place.

Recipe FAQs

→ How do you ensure zucchini chips get crispy in an air fryer?

Pat the zucchini slices dry to remove moisture before coating and air frying. Avoid overcrowding the basket for even crisping.

→ Can I use regular breadcrumbs instead of gluten-free?

Yes, regular panko breadcrumbs work well, but gluten-free options keep this snack suitable for those avoiding gluten.

→ What spices enhance the flavor of zucchini chips?

Garlic powder, smoked paprika, salt, and black pepper add a balanced, smoky, and savory note to the coating.

→ How long should zucchini chips be cooked in the air fryer?

Air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway to achieve an even golden crisp.

→ Are there dairy-free alternatives for this dish?

Yes, Parmesan can be swapped with nutritional yeast to maintain a cheesy flavor without dairy.

→ What dips pair well with air-fried zucchini chips?

Fresh lemon wedges, marinara sauce, or ranch dip complement the crispy zucchini with bright and creamy contrasts.