Air Fryer Zucchini Chips Recipe
Quick to prepare and wonderfully crisp, these air fryer zucchini chips offer a lighter alternative for an appetizer or snack. Accompanied by a rich sour cream dip, they are sure to please any crowd.
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Servings: 4
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.
Notes
Storage: Keep any remaining chips in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 400°F for 2–3 minutes to regain crispness before serving.