Air Fryer Zucchini Chips
Let’s Talk About Air Fryer Zucchini Chips
You know those days when you’re poking around the fridge, half-awake, and there’s just this big, lonely zucchini staring back at you? That’s how these air fryer zucchini chips were born at our place. Well, technically the first batch was soggy and tasted a bit like disappointment, but we don’t talk about that one. Anyway! After a few (okay, more than a few) tries, I think I’ve landed on the easiest, snackiest way to use up zucchini, and honestly, my niece calls these the “green potato crisps” — which is probably about as high as honors go in our house. I usually throw on a podcast and just get going. (Pro tip: don’t try this while wrangling a two-year-old. There will be crumbs everywhere and your toddler will probably eat more than you.)
Why I Always Come Back to This Snack
I make these air fryer zucchini chips whenever I need to convince myself that “vegetables” and “snack” can actually exist in the same sentence. Sometimes I add them as a sneaky side dish for my family’s burger night (the chips vanish before the burgers even touch the plate). My dad gets a bit fussy if there isn’t some sort of crispy thing with dinner, and, well, store-bought crisps don’t really count as a vegetable — or so I claim to keep myself honest.
Sometimes I get fancy and sprinkle a little smoked paprika or, if I’m in the mood, a handful of parmesan (the cheap stuff, who are we kidding). The best part? There’s no deep-frying, no greasy fingers, just an air fryer doing all the heavy lifting. Or, sometimes it’s just me eating half the batch straight out of the basket… But who’s counting?
What You’ll Need (and What You Can Swap)
- 1 nice medium-sized zucchini (or courgette, depending where you’re from) — I’ve even used two small ones when that’s all I had
- 1 tablespoon olive oil (I sometimes use avocado oil when I run out; both work great)
- 3/4 cup panko breadcrumbs (My gran always swore by the golden kind, but standard panko is fine. Even cracker crumbs work in a pinch)
- 1/4 cup grated parmesan cheese (Pre-grated is less work. If you don’t have any, skip it or use a sprinkle of nutritional yeast for a dairy-free kick)
- 1/2 teaspoon garlic powder (Or, swap for onion powder if that’s what’s on hand)
- 1/2 teaspoon smoked paprika (optional, but I love the warmth. Sometimes I just go with a big pinch of chili powder—dangerous, but fun)
- 1/4 teaspoon salt, plus more for sprinkling afterwards
- 1/4 teaspoon black pepper (Or just give it a few cranks if you like it peppery)
- 1 large egg, beaten (Skip if vegan — a thick plant milk + cornstarch mixture works in a pinch. Messier, but still crunchy!)
How I Actually Make These (With All My Shortcuts)
- Slice your zucchini into thin rounds (about 1/8-inch works best—I just eyeball it, but if you want to be precise, a mandoline is golden. Watch your fingers though. One time I lost a little knuckle…)
- Lay the slices out on paper towels and sprinkle with salt. Let ’em sit for at least 10 minutes. Sometimes I get impatient and only wait 5, but they’re crispier if you’re patient. Pat them dry after.
- Mix panko, parmesan, garlic powder, smoked paprika, salt, and black pepper in a big-ish bowl. (You can add chopped fresh herbs here if you’ve got some sad parsley in the back of your fridge.)
- Beat your egg in a separate shallow bowl. Or if you’re veganizing, mix your non-dairy milk and a spoonful of cornstarch like you mean it.
- Dip zucchini slices first in the egg (or vegan mix), then dredge in the breadcrumb mixture. I usually do a handful at a time because I have zero patience for one-by-one dredging.
- Lightly oil the air fryer basket (I use spray sometimes; a paper towel dab of oil is fine if you’re out of spray).
- Arrange the rounds in a single layer — don’t cram them in too tight or you’ll just steam the chips. I sometimes have to do two batches because, well, my air fryer is more “compact” than “majestic.”
- Air fry at 400F (about 200 C if you speak Celsius!) for 8 to 10 minutes, flipping halfway. (This is usually when I eat one straight out of the fryer even though I know I’ll burn my fingers. Still worth it.) Keep an eye on them at the end—they go from golden to “Oh no!” pretty quick.
- Sprinkle a little salt on top if you like. Let ‘em cool for a few (or don’t). Serve with your favorite dip, or go plain like my grandma. Go wild.
Some Notes from My Kitchen Blunders
- If you skip the salting part, the chips can turn out, well, rather limp. Trust me, I’ve tried the “quick and easy” version. Just not as good.
- Don’t overdo the cheese or the panko won’t stick properly. Actually, I used to pile on the parmesan — but, turns out, moderation is a thing.
- I once tried using coconut oil instead of olive oil and honestly, the flavor didn’t quite work for me. But you do you!
Stuff I’ve Experimented With (Some Worked…Some, Well)
- Spicy Version: I’ve thrown in cayenne before, which is great if you like a bit of kick, but my partner called it “zucchini roulette.”
- Vegan: That non-dairy milk and cornstarch coating mentioned earlier makes the breadcrumbs stick fine for vegan friends. Not quite as crunchy, but hey.
- Baked not Fried: Once, I tried baking them at 425 F, but to be honest, they only got crispy around the edges. Air fryer wins hands down.
If You Don’t Own an Air Fryer…Don’t Fret
Supposedly the air fryer is essential but, actually, a regular oven will do okay. Just crank it up to 450 F, stick the slices on a rack over a baking sheet, and expect them to be a bit chewier (and maybe slightly burned in places, but that’s half the fun). Or, I read somewhere you can use a convection toaster oven, which I’ve borrowed from my sister on occasion — worked a treat! Don’t trust the microwave for this one though. Don’t ask…
Any Leftovers? Storage Story
They can last in an airtight container in the fridge for a day or two, but honestly, in my house, if there are any left for tomorrow, it’s basically a miracle. They do lose a bit of crunch, but a quick 2-minute blast back in the air fryer brings them mostly back to life. Not quite as pretty the second time, but hey, they taste good.
You Gotta Try This Combo (My Favorite Way to Serve)
I usually toss the chips into a bowl with a squeeze of lemon juice—my own twist on street food style. Sometimes the kids dip theirs in ranch (here’s a ranch recipe I actually use), but my mum swears by plain Greek yogurt mixed with a bit of sriracha. And yes, I have snuck them into movie night snack bowls, right under a pile of popcorn. It’s a tradition now. Kind of.
Things I Learned the Hard Way (Pro Tips…ish)
- I once tried skipping the flipping halfway — big mistake. They only crisp on one side. So, don’t rush, even if you’re tempted.
- Don’t overload the basket, or you’ll just get a bunch of floppy, sad zucchini rounds. Patience. It’s probably a virtue… or just put less in at once.
- If your chips stick like crazy, try a little more oil spray; sometimes it makes the difference. Maybe clean your air fryer basket once in a while, too. (Guilty.)
Folks Always Ask Me… (FAQ Time)
Can I use yellow squash instead of zucchini?
Oh, totally. In fact, I sometimes mix the two if I have both lurking in the veggie drawer. The flavor is about the same – maybe a tad sweeter. Same directions.
What if I don’t have panko?
I mean, you could crush up crackers, or honestly—I’ve used cornflakes in an act of desperation. Just break ‘em up small. Texture changes, but still yum.
How do you get them ultra-crispy?
Okay, here’s the trick: slice thin, pat dry, and don’t crowd the air fryer, seriously. Also, make sure the breadcrumbs aren’t super stale (I learned that one the hard way). And actually, letting them sit a couple mins after air-frying helps too.
Any good dips you recommend?
Oh, heck yes. I love tzatziki, or even a garlic aioli if I’m feeling fancy. Once, my friend brought over some mango chutney—that was um, definitely a choice (but, oddly, not bad!).
Do you have to peel the zucchini?
Nope! The peel crisps up just fine, plus it saves time. One of my least favorite kitchen jobs is peeling slippery veggies, so… skip it.
Anyway, try ‘em and see what you think — and hey, if you discover a brilliant new tweak, let me know. I’m always looking for excuses to use the air fryer, and honestly, I’m not above being out-snacked by my own family.
Ingredients
- 2 medium zucchinis, sliced into thin rounds
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
Instructions
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1Preheat your air fryer to 400°F (200°C).
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2In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and pepper.
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3In another bowl, whisk the egg. Dip zucchini rounds into the egg, then coat with the breadcrumb mixture.
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4Lightly brush or spray both sides of the coated zucchini rounds with olive oil.
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5Place the zucchini rounds in a single layer in the air fryer basket. Air fry for 12-15 minutes, flipping halfway through, until golden and crispy.
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6Serve immediately, optionally with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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