Zucchini Chips
User Reviews
5
Zucchini Chips
Description
The recipe starts by slicing zucchini into roughly ⅓-inch thick rounds, then coating them in flour to help the batter adhere. The wet batter blends egg, flour, milk, paprika, and salt creating a smooth base. After dipping, the slices are fully coated with panko breadcrumbs for extra crunch.
Cooking options include air frying at 400°F, turning halfway for an even golden crust, or baking in a preheated 425°F oven until crisp. The method produces chips with crispy exteriors and tender zucchini interiors.
These zucchini chips serve well as a snack or side dish and can be served with dips or dressings of choice. The light breading and seasoning allow the zucchini’s fresh flavor to remain prominent.
Variations include adding cayenne to the batter for heat or stirring Parmesan into breadcrumbs for richness. The recipe notes that freezing is not ideal due to texture changes, but chips can be stored refrigerated and reheated in an air fryer, oven, or pan to maintain crispness.
Ingredients
- 2 zucchini courgette, medium
- 1 cup panko breadcrumbs 100g
- 3 tablespoons all-purpose flour plain flour
- 1 egg
- ½ cup milk 120ml
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Wash the zucchini and cut it into ⅓-inch thick slices.
- Add the flour to a ziploc bag or large bowl, then add the zucchini slices and toss to coat.
- Beat the egg in a bowl, then briefly whisk in the flour, milk, paprika, and salt until you have a smooth batter.
- Place the panko breadcrumbs in a bowl.
- Dip the floured zucchini slices into the wet batter to fully coat them, then dip both sides into the breadcrumbs until fully covered.
To cook in the air fryer:
- Place the coated zucchini bites in the air fryer basket in a single layer (cook in batches if necessary), spray with a little oil, and air fry at 400°F/200°C for 5-7 minutes on one side until golden. Flip them over with tongs, then spray with a little oil and cook for a further 5 minutes or until golden.
To oven bake:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the prepared zucchini bites onto the baking sheet and bake in the oven for 10-12 minutes or until golden, then flip them over and bake for a further 10 minutes or until golden. The exact time will depend on how thick your zucchini are sliced.
Notes
- Store cooked zucchini chips in an airtight container refrigerated for up to 3 days.
- Reheat chips in the air fryer at 400°F for about 5 minutes, or in the oven at 375°F for 7–10 minutes, or pan-fry them turning once until warmed through.
- Freezing is not recommended as the texture will degrade after thawing.
- Add ¼ teaspoon cayenne pepper to the batter for a spicy kick.
- Incorporate ¼ cup grated Parmesan into the panko breadcrumbs for a cheesy flavor.
- Try adding 1 teaspoon of seasonings like Italian, Ranch, Dill, Shawarma, Old Bay, Everything Bagel, or Baharat spice blends for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 34mg | 11% |
| Sodium | 232mg | 10% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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