Crispy Air Fryer Zucchini Chips (Printable)

Light, crunchy zucchini chips cooked in the air fryer for a healthy and satisfying snack or side.

# What You'll Need:

01 - 2 medium zucchinis, thinly sliced

02 - 1/2 cup gluten-free panko 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

08 - 1 large egg

09 - 1 tablespoon milk (dairy or non-dairy)

10 - Fresh lemon wedges

11 - Marinara sauce or ranch dip

01 - Pat zucchini slices dry with paper towels to remove excess moisture.

02 - Whisk together egg and milk in a shallow bowl.

03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper in a separate bowl.

04 - Dip each zucchini slice into the egg mixture then press into breadcrumb mixture until evenly coated.

05 - Place coated zucchini slices in a single layer in the air fryer basket without overlapping; cook in batches if necessary.

06 - Cook at 400°F for 8 to 10 minutes, flipping halfway through, until golden and crisp.

07 - Serve immediately with lemon wedges and preferred dipping sauce if desired.

01 -

They trick your brain into thinking you're eating something indulgent while sneaking in a whole vegetable.
The air fryer does all the work, no hot oil splattering or lingering fried smell in your kitchen.
You can make them as mild or as spicy as your mood demands, and they stay crispy for at least an hour if you don't devour them first.

02 -

If you skip drying the zucchini, you'll end up with steamed discs instead of chips, and no amount of extra cooking time will fix it.
A light spray of olive oil before air frying turns them from good to can't-stop-eating-them crispy, trust me on this one.

03 -

Don't crowd the basket even if you're tempted, soggy chips aren't worth saving five minutes.
The smoked paprika is non-negotiable for me, it's the difference between good and where have these been all my life.