Air Fryer Zucchini Chips Recipe
Crispy, golden, and absolutely addictive, these Air Fryer Zucchini Chips are a must-try for anyone craving a lighter snack. Enjoy them with a creamy sour cream dip for extra delight.
Perfectly seasoned and air-fried to crunchy perfection, these chips transform humble zucchini into a guilt-free appetizer everyone will love. Grab your air fryer and get snacking!
What You’ll Need for Air Fryer Zucchini Chips
- Zucchini – The star ingredient, sliced into thin rounds for that perfect crisp bite.
- Egg & Milk – Help bind the coating to each zucchini slice for maximum crunch.
- All-Purpose Flour – Gives each chip its first layer of light breading.
- Panko Breadcrumbs – Add an irresistibly crispy texture that regular breadcrumbs just can’t match.
- Parmesan Cheese – Infuses each bite with a rich, savory kick.
- Garlic Powder & Italian Seasoning – Bring aromatic flavor that pairs beautifully with zucchini.
- Cooking Spray – Ensures even browning without excess oil.
How to Make Air Fryer Zucchini Chips
Set up a simple breading station with three bowls: one for flour, one for whisked egg and milk, and one for the panko-Parmesan mixture spiced with garlic and Italian herbs. Coat each zucchini slice in flour, then the egg wash, then press it gently into the breadcrumb mix.
Preheat your air fryer, spray the basket, and arrange the zucchini chips in a single layer. Cook them at 400°F for about eight minutes, flipping halfway to get them evenly golden. While they crisp up, whisk together sour cream, Parmesan, herbs, and spices for a quick, zesty dip. Serve the hot chips fresh with a generous dollop of the creamy dip.
Tips & Tricks for Perfect Zucchini Chips
For extra crunch, press the breadcrumbs firmly onto each slice so the coating sticks well during air frying. Don’t overcrowd the air fryer basket—space ensures maximum airflow for even crisping. If you love a spicy kick, sprinkle a bit of smoked paprika or cayenne into the breadcrumb mix.
Try swapping the dip for ranch, tzatziki, or even marinara if you want a fun twist. This recipe also works well with yellow squash or eggplant if you feel like experimenting with other veggies.
Keeping Those Chips Crunchy: Storage Tips
Store leftover zucchini chips in an airtight container in the fridge for up to four days. To bring back their crunch, pop them in the air fryer at 400°F for two to three minutes. Avoid microwaving—they’ll turn soggy. If you’ve got extra dip, keep it covered in the fridge and stir before serving again.
These Air Fryer Zucchini Chips are the snack you didn’t know you needed—crispy, dippable, and perfectly satisfying. Whip up a batch for your next get-together or whenever you crave a crunchy, guilt-free bite!
Air Fryer Zucchini Chips Recipe
Ingredients
For the Chips
- 1 cup grated Parmesan cheese
- ½ teaspoon garlic powder
- 2 large zucchinis approximately 8 inches long, sliced into ¼-inch rounds
- ½ teaspoon Italian seasoning
- 1 large egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- Cooking spray
- ½ cup all-purpose flour
For the Dip
- ½ teaspoon garlic powder
- ½ tablespoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons grated Parmesan cheese
- ½ cup sour cream
- ½ teaspoon dried dill
Instructions
- Place the all-purpose flour in a shallow dish. In a separate bowl, whisk together the egg and milk until well blended. In a third dish, mix the panko breadcrumbs with grated Parmesan, garlic powder, and Italian seasoning. Dredge each zucchini slice in the flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Lightly coat the air fryer basket with cooking spray, arrange the zucchini slices in a single layer, and air fry at 400°F for 8 minutes, turning halfway through the cooking time. For the dip, combine sour cream with Parmesan, Italian seasoning, garlic powder, and dill in a small bowl, then season with salt and pepper according to taste. Serve alongside the freshly cooked zucchini chips.
