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These Air Fryer Zucchini Chips are everything we love in a snack — light, crispy, cheesy, and totally guilt-free. They make the perfect before-dinner bite or late-night crunchy fix.
I made a batch while prepping dinner one night and ended up snacking on them so much that dinner became optional. They’re that good. The combo of crispy panko and salty Parmesan takes sliced zucchini from humble veggie to irresistible chip.
The air fryer gives you the golden crunch without the oil, and the best part? You only need 4 ingredients and about 10 minutes. It’s snack magic.
Whether you’re trying to eat more veggies or need a new kid-friendly side, these zucchini chips deliver flavor and crunch every time. Let’s do it!
🥕 Ingredients Overview
Here’s what you’ll need to make zucchini chips:
- Zucchini: Use a medium zucchini and slice it thin — a mandoline works great.
- Panko Breadcrumbs: Give the chips extra crunch.
- Parmesan Cheese: Adds salty, savory flavor.
- Egg: Helps the coating stick.
Optional: Add Italian seasoning or garlic powder to the breadcrumbs for a flavor boost.
Pro Tip: Pat the zucchini slices dry with paper towels before coating — it helps them crisp better!
🔥 Step-by-Step Instructions
- Prep Zucchini: Thinly slice 1 medium zucchini and pat dry with paper towels.
- Set Up Dredging: Beat 1 egg in a shallow bowl. In another bowl, mix 1/2 cup panko and 2 tbsp Parmesan.
- Coat the Chips: Dip each slice in egg, then press into the breadcrumb mix.
- Preheat Air Fryer: Set to 400°F and preheat for 2–3 minutes.
- Air Fry: Arrange in a single layer and cook for 8–10 minutes, flipping halfway, until golden and crisp.
Pro Tip: Work in batches if needed — overcrowding leads to soggy chips.
❌ Common Mistakes to Avoid
- Slicing zucchini too thick (they won’t crisp)
- Not patting slices dry (adds moisture)
- Overcrowding the air fryer basket
- Forgetting to flip halfway
- Skipping seasoning (they’ll taste bland)
🎨 Variations & Add-Ons
- Low Carb: Use almond flour and crushed pork rinds instead of panko.
- Kid-Friendly: Serve with ranch or marinara for dipping.
- Vegetarian: This recipe is already meat-free!
- Extra Crispy: Add a second light coating of breadcrumbs after the first dip.
- Spicy: Add chili flakes or cayenne to the breadcrumb mix.
You can also swap Parmesan for nutritional yeast to make it dairy-free.
📦 Make Ahead & Storage
While zucchini chips are best fresh, you can prep ahead:
- Make Ahead: Slice zucchini and prep dredging bowls up to 1 day ahead. Store separately.
- Fridge: Store cooked chips in a container with a paper towel for up to 2 days.
- Reheat: Re-crisp in the air fryer at 375°F for 3–4 minutes.
- Freezer: Not recommended — they lose their crunch.
🥗 Nutrition Highlights
These chips are low calorie, veggie-based, and easy to adapt for low carb or gluten-free diets.
Air Fryer Zucchini Chips
Ingredients
Equipment
Method
- Pat zucchini slices dry.
- Dip in egg, then breadcrumb/Parmesan mix.
- Preheat air fryer to 400°F.
- Air fry 8–10 minutes, flipping halfway.
Notes
- Add Italian seasoning for more flavor.
- Work in batches to avoid overcrowding.
- Serve with your favorite dip.
These zucchini chips are proof that healthy snacks don’t have to be boring. They’re crispy, cheesy, and seriously addictive! If you make them, let me know how they turn out — and what dip you paired them with. Craving more air fryer veggie snacks? Check out my air fryer carrot fries — sweet, savory, and perfect for dipping.
