Air Fryer Zucchini Chips
Quick and easy to make, these air fryer zucchini chips are a great healthier option for an appetizer. Served with a creamy sour cream dip.
Servings: 4 servings
Ingredients
For the Chips
- 2 large 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
For the Dip
- ½ cup sour cream
- 2 tablespoons Grated Parmesan cheese
- ½ tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- Salt and 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.
Video
Notes
Storage: Store any leftovers in an airtight container in the fridge. Cooked zucchini chips will keep well for around 4 days. You can reheat them in the air fryer at 400ºF for 2 to 3 minutes before serving serve.
Nutrition
Calories: 345kcal | Carbohydrates: 34g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 642mg | Potassium: 607mg | Fiber: 3g | Sugar: 6g | Vitamin A: 842IU | Vitamin C: 29mg | Calcium: 361mg | Iron: 3mg
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