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Crispy Baked Parmesan Zucchini Chips in Air Fryer (Easy)

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These crispy baked Parmesan zucchini chips are proof that healthy snacks don’t have to be boring. They’re crunchy, cheesy, and satisfying in a way that makes you forget you’re eating vegetables.

Ingredients

Scale
  • 2 medium zucchini (about 8 ounces each)
  • 1 teaspoon kosher salt
  • ¾ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese, plus more for garnish
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs, at room temperature
  • Olive oil spray or avocado oil spray
  • Marinara sauce or ranch dressing (for serving, optional)
  • Fresh parsley or basil, chopped (for garnish, optional)

Instructions

  1. Prep the zucchini. Wash and dry the zucchini. Trim off the ends. Slice into ¼-inch thick rounds.
  2. Draw out the moisture. Place the slices in a colander set over a bowl. Sprinkle with the kosher salt and toss gently. Let them sit for 10 minutes. After 10 minutes, pat each slice dry with paper towels.
  3. Set up your coating station. In one shallow bowl, whisk the eggs until frothy. In another shallow bowl, combine the panko, grated Parmesan, dried oregano, garlic powder, and black pepper. Mix with a fork until evenly distributed.
  4. Coat the zucchini. Working one slice at a time, dip each zucchini round into the egg wash, letting any excess drip off. Then press it into the panko mixture, coating both sides evenly. Place the coated slices on a plate or cutting board in a single layer.
  5. Preheat the air fryer. Set your air fryer to 400°F (200°C) and let it preheat for 3 minutes.
  6. Arrange in the basket. Lightly spray the air fryer basket with oil. Place the coated zucchini slices in a single layer, leaving a little space between each one. Work in 2-3 batches if needed.
  7. Spray and cook. Lightly spray the tops of the chips with oil. Cook at 400°F for 8-10 minutes, flipping halfway through. At the 5-minute mark, check them. If they’re browning too fast, reduce the temperature to 375°F.
  8. Check for doneness. The chips should be golden brown and firm to the touch. If they still feel soft in the center, give them another 1-2 minutes.
  9. Cool on a rack. Transfer the cooked chips to a cooling rack immediately. Let them cool for 2-3 minutes before serving.
  10. Repeat with remaining batches. Let the air fryer come back to temperature for a minute between batches. Keep the finished chips on the cooling rack until ready to serve.

Notes

Don’t skip the salting step—it draws out moisture and ensures crispiness. Pat the zucchini slices really dry after salting. Use a light hand with the oil spray. Don’t crowd the air fryer basket. Flip halfway through cooking. For a gluten-free version, use gluten-free panko or crushed pork rinds. For dairy-free, swap Parmesan for nutritional yeast (about ¼ cup) and add an extra pinch of salt.

Nutrition

Keywords: zucchini chips, air fryer zucchini, Parmesan zucchini, crispy zucchini, healthy snack, low-carb snack, vegetarian snack

Find it online: https://eliplate.com/crispy-baked-parmesan-zucchini-chips-in-air-fryer-easy/