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Crispy Air Fryer Zucchini Chips are coated in a seasoned panko and parmesan breading then air fried to perfection. A lightened up version of a classic!
Who doesn’t love a plate of crispy, fried zucchini? Especially fried zucchini with panko. I know I do. It is one of my favorite appetizers to get when we go out to restaurants. But let’s be honest, it’s a little bit of a guilty pleasure right?
The crispy bites are, after all, deep fried. That is what gives them the crunch that we love so much. Until now. Now you can indulge in this tasty snack with a little less guilt.
These Air Fryer Zucchini Fries are unbelievably crispy. Oh so tasty. And there is NO oil. None. Zip. Zilch. Nada.
ZUCCHINI: A medium sized zucchini cut into coins about 1/4 inch thick. You can also use yellow squash.
FLOUR: All purpose works fine. You can also use gluten free flour.
PANKO: This is what gives this zucchini its epic crunch factor. Like the gluten free flour, feel free to use gluten free panko too.
PARMESAN CHEESE: I just love parmesan and zucchini together. The parmesan also adds a little salt.
DRIED BASIL: Basil and zucchini are a great combo! But since you are air frying it, don’t use fresh. The dried is what you need in this recipe.
GRANULATED GARLIC: I prefer to use this because the coarse grind helps keep it from caking as much as garlic powder. If you’ve got garlic powder you can substitute that. If you use garlic salt, omit any extra salt (even salting the zucchini before coating)
SALT & PEPPER
EGG/WATER: This will give the panko something to stick to.
Like any fried food, the key to making perfectly coated food is to coat each piece in flour, then egg, then the panko. The flour will give the egg something to stick to and the combo of the flour and the egg makes the perfect surface for the panko to stick to.
The easiest way to do this is to set up an assembly line with three separate plates one for flour, one for the egg wash and one for the panko.
STEP #1: Cut the zucchini into rounds about 1/4 inch thick. Season both sides with salt and pepper.
STEP #2: Dredge the zucchini chips in flour. Press to coat both sides.
STEP #3: Whisk together egg and water together in a bowl. Dip the flour coated zucchini into the egg wash.
STEP #4: Combine the panko breadcrumbs, parmesan, basil and granulated garlic. Press the zucchini into the seasoned panko. Make sure to coat both sides.
STEP #5: Place the zucchini in single layer in the air fryer. Cook ta 375 for 12 minutes. Turning halfway through.
DES’ TIP:You may need to do this in batches to avoid overcrowding the air fryer. Keep the cooked zucchini on a plate in a warm oven.
This technique would be great if you wanted to make these zucchini fries instead. Simply cut the zucchini into strips.
You are just going to love how deliciously crispy these Air Fryer Zucchini Chips are. And they are super flavorful too! I didn’t even need dip. My husband did however and opted for some creamy ranch dip. Quick and easy garlic aioli would also be perfect.
Looking for more Air Fryer Recipes, I have got you covered!
Want more zucchini recipes? Check these out!
Cut the zucchini into rounds about 1/4 inch thick. Season both sides with salt and pepper.
Dredge the zucchini chips in flour. Press to coat both sides.
Whisk together egg and water together in a bowl. Dip the flour coated zucchini into the egg wash.
Combine the panko breadcrumbs, parmesan, basil and granulated garlic. Press the zucchini into the seasoned panko. Make sure to coat both sides.
Place the zucchini in single layer in the air fryer. Cook ta 375 for 12 minutes. Turning halfway through.
Nutrition facts for estimation purposes only.
Calories: 151 , Total Fat: 7.3g , Saturated Fat: 4.4g , Cholesterol: 61mg , Sodium: 285mg , Carbohydrates: 10.6g , Fiber: 0.8g , Sugar: 1g , Protein: 12g
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