These Air Fryer Zucchini Chips are the ultimate guilt-free snack, offering a crispy, golden exterior with a tender, melt-in-your-mouth center. In just 15 minutes of prep and 12 minutes of cooking, you’ll have a batch of savory, lightly seasoned bites that are perfect for satisfying cravings without the heaviness of traditional fried snacks. The air fryer works its magic, creating a satisfying crunch that pairs beautifully with the zucchini’s natural sweetness.
Each bite delivers a burst of flavor, enhanced by a hint of garlic and Parmesan for a savory kick. These chips are not only quick and easy but also a healthier way to enjoy a snack that feels indulgent. Serve them warm for a delightful contrast of textures that will have everyone reaching for more.
What You’ll Need for Air Fryer Zucchini Chips?
- 2 medium zucchini, sliced into ¼-inch rounds
- 1 egg (or a flax egg for a vegan option)
- ½ cup panko bread crumbs (gluten-free panko works too)
- ½ cup almond flour (or regular flour if preferred)
- ¼ cup Parmesan cheese (or Vegan Parmesan for a dairy-free version)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
- Marinara sauce, for serving (optional)
How to Make Air Fryer Zucchini Chips?
- Preheat the air fryer to 370°F (188°C).
- Pat dry the zucchini slices with a clean kitchen towel to remove excess moisture and set aside.
- Whisk the egg in a small bowl. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and pepper.
- Coat the zucchini slices: Dip each slice into the egg, then into the panko mixture, pressing gently to adhere. Place the coated slices on a plate.
- Drizzle the zucchini slices lightly with olive oil to help them crisp up.
- Arrange the slices in a single layer in the air fryer basket (work in batches if needed).
- Air fry for 11 to 13 minutes, or until the chips are golden brown and crispy.
- Serve immediately for the best texture, with marinara sauce for dipping if desired.
Perfect Pairings: Sauce and Topping Ideas
While marinara is a classic dip for zucchini chips, don’t stop there! Try pairing them with garlic aioli, ranch dressing, or even a spicy sriracha mayo for a kick. For a lighter option, a squeeze of fresh lemon juice or a sprinkle of flaky sea salt can elevate the flavors beautifully.
Serve It Right: Presentation Tips
Arrange your zucchini chips on a platter with a small bowl of dipping sauce in the center for a crowd-pleasing appetizer. Add a sprinkle of chopped parsley or grated Parmesan on top for a pop of color and extra flavor. These chips also make a great side dish for grilled chicken or fish!
Keep It Crispy: Storage and Reheating Tips
Zucchini chips are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them back in the air fryer at 370°F for 2-3 minutes to restore their crispiness. Avoid the microwave, as it can make them soggy.
Mix It Up: Recipe Variations
Feel free to get creative with the coating! Swap panko for crushed cornflakes or seasoned breadcrumbs for a different texture. You can also experiment with spices like paprika, garlic powder, or Italian seasoning to customize the flavor. For a gluten-free option, ensure your panko is certified gluten-free.
Air Fryer Pro Tips
To ensure even cooking, avoid overcrowding the air fryer basket—work in batches if needed. Lightly spray or drizzle the zucchini slices with olive oil for maximum crispiness. If your air fryer tends to run hot, check the chips a minute or two early to prevent burning.
Air Fryer Zucchini Chips
Equipment
- air fryer
Ingredients
- 2 medium zucchini, sliced into ¼ inch rounds
- 1 egg
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Marinara, for serving, optional
Instructions
- Preheat the air fryer to 370°F.
- Use a clean kitchen towel to pat dry the zucchini and set aside.
- In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
- Dip the zucchini slices into the egg and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil.
- Place in a single layer in the air fryer and air fry for 11 to 13 minutes, or until crisp and golden brown.
- Serve immediately (they’ll become less crispy as they sit) with marinara for dipping, if desired.