I’ve always been a fan of snacks that feel indulgent but don’t leave me feeling guilty afterward. That’s why I fell in love with air fryer zucchini chips—they give you all the satisfying crunch of traditional chips, but with fresh, wholesome zucchini. Every time I pop them in the air fryer, the house fills with the subtle aroma of roasted vegetables, making it impossible to wait until they’re perfectly golden and crispy.
What makes these chips even more special is how effortlessly they transform a simple vegetable into a snack that’s flavorful and fun to eat. Whether you’re craving a midday bite, need something to serve at a casual gathering, or want a guilt-free alternative for movie night, these zucchini chips hit the spot every single time. And the best part? The air fryer does most of the work, leaving you with minimal cleanup and maximum crunch.
What You Need To Make This Recipe
Zucchini: Fresh zucchini is the star of this recipe. I always choose firm, medium-sized zucchinis that aren’t too watery, so the chips stay crisp after air frying. Slicing them evenly ensures they cook at the same rate, giving you a consistent crunch in every bite.
Olive Oil: Olive oil helps the zucchini slices achieve that golden-brown, slightly caramelized finish. It also helps the seasoning stick to each slice without making them soggy. I usually use a light drizzle and toss the slices gently to coat them evenly.
Parmesan Cheese: Grated Parmesan adds a savory, nutty flavor that elevates the zucchini from a simple vegetable to a snack-worthy treat. It also contributes to the crispiness, creating a delicate, golden crust when air-fried.
Breadcrumbs: Breadcrumbs give the chips extra texture, making each bite satisfyingly crunchy. I like using panko for a lighter, airier crunch, but any fine breadcrumb will work. Combining it with Parmesan ensures the coating is flavorful and crisp.
Seasonings: Salt, pepper, garlic powder, and paprika are my go-to seasonings for zucchini chips. They enhance the natural flavor of the zucchini while adding a little zing. You can also experiment with Italian seasoning or a pinch of cayenne for some heat.
Ingredients List
- 2 medium zucchinis
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
How to Make Air Fryer Zucchini Chips
Step 1: Prep the Zucchini
Start by washing the zucchinis thoroughly and slicing them into thin, even rounds. The thinner the slices, the crispier your chips will be. Pat them dry with a paper towel to remove excess moisture, which helps them crisp up better in the air fryer.
Step 2: Mix the Coating
In a large bowl, combine the Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper. Toss the zucchini slices gently in olive oil, then coat each slice in the breadcrumb mixture, pressing lightly so the mixture sticks evenly.
Step 3: Air Fry the Chips
Preheat your air fryer to 400°F (200°C). Arrange the zucchini slices in a single layer in the basket, making sure they don’t overlap. Air fry for 8–10 minutes, flipping halfway through, until they are golden brown and crispy.
Step 4: Serve and Enjoy
Remove the zucchini chips from the air fryer and let them cool for a minute or two. Serve immediately as a snack or appetizer, maybe with a side of your favorite dipping sauce.
Tips for Making this Recipe
- Slice the zucchini evenly to ensure uniform cooking.
- Pat the slices dry to prevent sogginess.
- Don’t overcrowd the air fryer basket; work in batches if necessary.
- Adjust seasoning to taste; a little extra Parmesan adds more crispiness.
- Serve immediately, as zucchini chips can lose crunch if left to sit too long.
FAQs
Can I use frozen zucchini for this recipe?
It’s best to use fresh zucchini. Frozen zucchini tends to release too much water, which can make the chips soggy.
Can I make these chips without breadcrumbs?
Yes! You can skip breadcrumbs and rely on Parmesan and seasoning for a lighter, low-carb option.
How do I store leftover zucchini chips?
These chips are best eaten fresh. If you must store them, keep them in an airtight container and reheat in the air fryer for a few minutes to regain some crispiness.
Can I make these chips in the oven?
Absolutely. Bake at 425°F (220°C) on a parchment-lined baking sheet for 12–15 minutes, flipping halfway through, until golden and crisp.