Light Crispy Zucchini Chips (Printable)

Thinly sliced zucchini air-fried with a crispy coating for a healthy, flavorful snack alternative.

# 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 - Set the air fryer to 400°F and allow to fully heat.
02 - Use paper towels to pat zucchini slices dry, removing excess moisture.
03 - In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each zucchini slice into the beaten eggs, then press into the breadcrumb mixture to coat evenly.
05 - Place breaded zucchini slices in a single layer inside the air fryer basket. Optionally, lightly spray with olive oil for increased crispiness.
06 - Cook in batches for 8 to 10 minutes, flipping halfway through, until golden and crispy.
07 - Remove from air fryer and serve immediately as a snack or side.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and tender inside—no mushiness, just pure satisfaction.
  • You feel like you're eating something indulgent while knowing exactly what went into it.
02 -
  • The drying step is non-negotiable—I learned this the hard way when I skipped it and ended up with soggy disappointment.
  • Don't overcrowd the air fryer basket; even a little space makes the difference between evenly crispy and unevenly cooked.
03 -
  • A mandoline slicer will change your life here—uniform thickness means everything cooks at the same rate.
  • If you don't have an air fryer, a regular oven at 425°F works too, though you'll need to flip more carefully and watch the timing.
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