Ingredients
Method
- Wash and pat dry the zucchini. Slice them into 1/8-inch thick rounds using a mandoline for uniform slices.
- Lay the zucchini slices in a single layer on paper towels. Sprinkle lightly with salt and let them rest for 10 minutes. Pat them dry to remove excess moisture.
- Set up a dredging station with three bowls: 1 with flour and cornstarch, 1 with whisked eggs, and 1 with Panko breadcrumbs, Parmesan, garlic powder, smoked paprika, and black pepper. Stir to combine the breadcrumb mixture.
- Dip each zucchini slice first in the flour mixture, then the egg wash, and finally the Panko-Parmesan mix. Ensure an even coat on all sides.
- Preheat the air fryer to 375°F (190°C). Spray the basket lightly with olive oil. Arrange the zucchini slices in a single layer in the basket, making sure they don’t overlap. Air fry for 8–10 minutes, flipping halfway through.
- Once golden brown and crispy, remove the zucchini chips from the air fryer and place them on a wire rack to cool for a few minutes.
Notes
Perfect for a quick snack, these crispy zucchini chips are crunchy on the outside with a tender, flavorful interior. The air fryer makes them crispy without the added oil of deep-frying, and the Parmesan crust adds depth and umami flavor.
