Air Fryer Zucchini Chips
User Reviews
5
Air Fryer Zucchini Chips
Description
This recipe turns zucchini into crispy, golden chips by first slicing the vegetable thinly and coating each piece through a breading process involving flour, an egg and milk wash, and a flavorful mix of panko crumbs, grated Parmesan, garlic powder, and Italian seasoning. The use of an air fryer instead of deep frying reduces oil usage and creates a light, crunchy coating on the zucchini slices.
Cooking at 400°F for about 8 minutes with a flip midway ensures even crisping without overcooking. The chips retain crunch and a savory herb flavor enhanced by the Parmesan in the coating. The accompanying dip combines sour cream with Parmesan and herbs such as dill, garlic powder, and Italian seasoning, adding creamy and tangy notes that complement the chips’ crisp texture.
These chips work well as a snack or appetizer and can be stored in the refrigerator for about four days. Reheating in the air fryer briefly refreshes their crispness without sogginess, making them convenient for make-ahead serving or leftovers.
Proper layering of the coating ingredients and single-layer placement in the air fryer basket help ensure uniform crispness. The dip seasoning is adjustable to taste with salt and pepper.
Ingredients
For the Chips
- 2 large zucchini about 8” long, sliced ¼” thick
- 1 egg large
- 2 tablespoons milk
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup Parmesan Cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- cooking spray
For the Dip
- ½ cup sour cream
- 2 tablespoons Parmesan Cheese grated
- ½ tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dill dried
- salt to taste
- black pepper to taste
Instructions
- Add the flour to a small, shallow bowl.
- In another bowl, combine the milk and egg and whisk until fully combined.
- In a third bowl, combine the panko bread crumbs, parmesan cheese, garlic powder and Italian seasoning.
- Dip each zucchini slice into the flour, followed by the egg mixture, and then the bread crumb mixture, pressing gently to coat.
- Spray the air fryer basket with cooking spray. Add the zucchini to the basket in a single layer and cook at 400°F for 8 minutes, flipping halfway through.
- Make the dip. In a small mixing bowl, whisk together the sour cream and parmesan cheese, Italian seasoning, garlic powder and dill. Season to taste with salt and pepper and serve with the zucchini chips.
Notes
- Store leftover zucchini chips in an airtight container in the refrigerator; they stay good for about 4 days.
- Reheat chips in the air fryer at 400ºF for 2 to 3 minutes to restore crispness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 642mg | 27% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 29mg | 32% |
| Calcium | 361mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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