These Parmesan air fryer zucchini chips have a golden, crunchy coating and a tender center. Preheat the air fryer to 400°F (204°C), then cook the chips for about 8–10 minutes per batch, flipping halfway through. Drying the zucchini well and leaving space between the slices are the keys to a crisp finish.
Ingredients
- 1 medium zucchini
- 1 large egg
- 1/3 cup plain panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Olive oil spray
- 1/8 teaspoon salt, for finishing
How To Make It
- Rinse the zucchini under running water and dry it. Trim the ends and cut it into even, roughly 1/4-inch-thick rounds. Pat both sides of the slices thoroughly dry with paper towels.
- Preheat the air fryer to 400°F (204°C) for about 3 minutes. Beat the egg in a shallow bowl. In a second bowl, mix the panko, Parmesan, garlic powder, and pepper.
- Dip each zucchini round in the egg, letting the excess drip off. Press both sides into the crumb mixture to form a light, even coating.
- Arrange the rounds in a single layer in the basket, leaving a little room between them. Lightly spray the tops with olive oil. Air fry for 8–10 minutes, carefully flipping halfway through, until the coating is golden and the zucchini is tender. Repeat with the remaining slices; a medium zucchini will usually take more than one batch.
- Transfer the chips to a wire rack for a minute, then sprinkle with the salt and serve while hot.
Tips
Keep the coating crisp: Moisture and crowding work against browning. If the cut slices look wet, blot them again just before dipping. Avoid stacking them in the basket, even if that means cooking another batch.
Watch the last few minutes: Air fryers vary, and the Parmesan can brown quickly. Start checking at 8 minutes, especially for later batches in an already-hot fryer. Use tongs to flip gently so the crust stays in place.
Serve promptly: These are crispest fresh from the air fryer, not after sitting in a covered bowl. If you are making several batches, set finished chips on a wire rack rather than piling them on a plate. Expect a crunchy coating around a soft zucchini center, rather than the brittle texture of a potato chip.
Bring them to the table with your favorite dip and enjoy that first warm, cheesy crunch.
