Air Fryer Zucchini Chips
Air fryer zucchini chips are crispy and tasty! Breaded with panko breadcrumbs and parmesan cheese and great for dipping with ranch or marinara
Servings: 4 servings
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.
Video
Notes
My Top Tip: 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.
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. Because of the moisture content in zucchini, I wouldn’t recommend freezing them after they’ve been air-fried.
*Nutrition label does not include ranch dip.
Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 576mg | Potassium: 384mg | Fiber: 2g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 18mg | Calcium: 287mg | Iron: 2mg
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