Air Fryer Zucchini Chips
Updated Dec 29, 2025
Air fryer zucchini chips are crispy and tasty! Breaded with panko breadcrumbs and parmesan cheese and great for dipping with ranch or marinara
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Make Zucchini Chips in Air Fryer
If you’ve made your fill of zucchini boats, zucchini soup, zucchini bread, and zucchini casserole, Air Fryer Zucchini Chips is another great way to use up the extra produce in your fridge or from your garden. It requires a simple dredging station and then the air fryer does all the work to create cheesey, crispy zucchini chips.
Happy Cooking!
– Yumna
Air Fryer Zucchini Chip Ingredients
- Zucchini: Use medium zucchini that are of even thickness from stem to stem. There’s no need to peel the zucchini skin to make these chips. They help keep the zucchini intact and add more flavor.
- Egg and milk: Use a flax egg (flaxseed mixed with water) instead of a regular egg for a vegan version. You can also swap the milk for a non-dairy milk of your choice.
- Flour: I use all-purpose flour, but any gluten-free flour will also work well in this recipe.
- Parmesan: Use freshly grated parmesan rather than pre-grated. Fresh will have a better flavor and a less dry and gritty texture. Use a rennet-free parmesan to make these chips vegetarian. If you want a vegan option, swap this for nutritional yeast.
- Panko breadcrumbs: These are Japanese style breadcrumbs which get crispier than normal breadcrumbs. But you can swap for whatever breadcrumbs you have on hand.
- Seasonings: I use garlic powder and Italian seasoning.
Recipe Video Tutorial
How to Make Air Fryer Zucchini Chips
“I love these. I can’t stop eating them. They are so addictive.” – Sonly
Air Fryer Zucchini Chips
Video
Ingredients
- 2 medium zucchinis about 8” long , sliced ¼” thick
- 1 large egg
- 2 tablespoons milk
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup Grated Parmesan cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Cooking spray
- ½ cup homemade ranch for serving
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.
- Serve immediately with ranch dip or your favorite dip.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Pulse the panko breadcrumbs to make them finer. It’s easier for the panko to stick to the small zucchini slices when they’re finer. This is optional, though.
- Preheat your air fryer before placing the zucchini in the basket to cook. This will help the zucchini chips cook evenly through. If you don’t have a preheat function on your air fryer, set it to run at 400ºF for 5 minutes while you are dredging the zucchini.
- Place the zucchini in a single layer. If you place them overlapping, they won’t crisp up, and the parmesan panko coating may fall off when you flip them. Cook in batches if needed.
- Keep an eye on your air fryer the first time you make these. Different air fryer models can vary in times and temperatures. These worked out great after 8 minutes in the air fryer shown, but adjust your cooking times if required until golden brown and crispy.
“Wow. I’ve never felt compelled to leave a comment on a blog recipe…until now. These zucchini chips are fantastic! The instructions were straightforward, and the results are delicious. Thank you for sharing, Yumna!” – Shawn
Serving Ideas
- With Dips: Homemade Ranch Dip, Marinara Sauce, Feta Dip, Tzatziki Sauce, Greek Yogurt Sauce
- With Sandwiches: Veggie and Hummus Sandwich, Egg Salad Sandwich, Mozzarella Sandwich
- With Burgers: Turkey Burger, Ground Chicken Burger, Black Bean Burger
FAQs
These are best served as soon as they are cooked, as after a bit of time, they can lose their crunch. However, you can quickly and easily reheat them to get them nice and crispy again.
There’s no need to remove the zucchini skin to make these chips. They add more flavor as well as nutrients, and not to mention a fun pop of color.
Yes, you can bake these as well! The texture may be slightly different, however. Bake at 425ºF for 30 minutes, flipping halfway.
There are a few reasons why your chips might not be crispy. Double-check to make sure you don’t have any chips overlapping each other in the basket. Zucchini slices that are too thick might take a bit longer to crisp up due to the extra moisture. Preheat the air fryer first for even cooking. Lastly, try not to over do it with the breadcrumb mixture.
Comments
This recipe hit the spot!! My family (kids 2yrs and 5yrs) loved it.
Amazing!! Aww, so happy it was a hit with you and your kids! Thank you!!
Needed salt, at least twice the “batter” and half the cooking time
So sorry you didn’t like how they turned out, Joan. Did you make sure to cut the chips into 1/4″ slices and flip halfway through?
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