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Crispy Zucchini Chips (Air Fryer, 10 Minutes)

Okay, friends, if you’ve ever thought zucchini was just a boring summer squash, wait until you try these crispy zucchini chips fresh out of the air fryer! I can’t even begin to tell you how addictively crunchy and golden these babies get in just 10 minutes—no deep frying, no mess. The smell of lightly seasoned zucchini crisping up fills the kitchen with a warm, inviting aroma that’ll have you reaching back for more before you even finish the first batch. Honestly, this recipe is my go-to for when I want a quick snack that feels indulgent without the guilt. So grab your air fryer and let’s make some zucchini magic happen!

Quick Facts

Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

2 medium zucchini
2 tbsp olive oil
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
Freshly ground black pepper, to taste

How I Make It

Step 1:

First, wash and dry your zucchini really well. Then slice them into about ¼-inch thick rounds. If they’re too thin, they’ll crisp up too much and possibly burn; too thick, and they won’t get crispy. The perfect thickness helps them get that golden crunch we’re after.

Step 2:

In a large mixing bowl, toss the zucchini slices with olive oil to coat evenly. This helps the coating stick and ensures a crispy finish.

Step 3:

In another bowl, combine the Parmesan, panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper. This tasty mix gives our chips that irresistible savory crust.

Step 4:

Dip each zucchini slice into the breadcrumb mixture, pressing gently so the coating sticks well on both sides. Place them in a single layer in your air fryer basket—don’t overcrowd or they won’t crisp evenly!

Step 5:

Set your air fryer to 400°F and cook for 9 to 10 minutes, flipping the chips halfway through. You’ll know they’re done when they’re golden brown and crunch with a satisfying snap.

Step 6:

Serve your crispy zucchini chips immediately for the best texture. Sprinkle with a touch more Parmesan if you’re feeling fancy!

Variations & Tips

Swap Parmesan with shredded mozzarella or sharp cheddar for a different cheesy flavor.
Try sprinkling fresh herbs like oregano or thyme in the breadcrumb mix for an herby kick.
For extra crunch, add a tablespoon of cornmeal to the breadcrumb mix.
If you don’t have an air fryer, bake at 425°F on a parchment-lined baking sheet for about 15 minutes, flipping halfway.
Use a mandoline slicer for uniform zucchini rounds to ensure even cooking.

How I Like to Serve It

These zucchini chips are perfect as a party snack or a quick afternoon treat. I love dunking them into a garlicky yogurt dip or marinara sauce for a bit of zest. When the weather gets warmer, they also shine alongside burgers and grilled chicken—like a lighter, crisp alternative to fries!

Notes

Store any leftovers in an airtight container in the fridge up to 2 days; reheat in the air fryer to regain crispness.
If zucchini is watery, salt the slices before coating and pat dry to avoid soggy chips.

Closing: These crispy zucchini chips are a quick, flavorful snack that always impresses, proving that healthy can absolutely be delicious and fun to make!