Light Crispy Zucchini Chips (Printable)

Crispy thin zucchini slices coated in seasoned breadcrumbs and air-fried for a light, flavorful snack.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, thinly sliced

→ Breading

02 - 1 cup panko breadcrumbs or gluten-free breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Coating

08 - 2 large eggs, beaten

→ Optional

09 - Olive oil spray

# How to Make It:

01 - Preheat the air fryer to 400°F.
02 - Pat zucchini slices dry with paper towels to remove excess moisture.
03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Dip each zucchini slice into beaten eggs, then press into breadcrumb mixture to coat evenly.
05 - Place breaded zucchini slices in a single layer in the air fryer basket. Lightly spray with olive oil for added crispiness if desired.
06 - Cook in the air fryer for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
07 - Serve immediately as a snack or side dish.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside, with none of that heavy fried-food feeling afterward.
  • Kids actually request them, which is its own small victory in any kitchen.
  • You can have them ready in 30 minutes total, making them perfect for unexpected guests or afternoon hunger pangs.
02 -
  • Excess moisture on the zucchini is the biggest reason they don't crisp up the way you want, so don't rush that drying step even though it seems unnecessary.
  • Flipping them halfway through ensures both sides get that beautiful golden-brown color and even texture throughout.
03 -
  • Use a mandoline for perfectly even slices that cook at the same rate, though a steady hand with a sharp knife is just as good.
  • Don't skip the olive oil spray at the end—it's the difference between crispy and merely cooked.
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