Air Fryer Zucchini Chips Recipe
Crispy, golden zucchini chips made in the air fryer offer the perfect balance of flavor and crunch. Enjoy this light, delicious snack with a creamy dip that’s easy to whip up.
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Servings: 4
Ingredients
For the Chips:
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoons milk
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 cup panko breadcrumbs
- Cooking spray
- ½ cup all-purpose flour
- 2 large zucchinis approximately 8 inches in length, sliced into ¼-inch thick rounds
For the Dip:
- ½ cup sour cream
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- ½ tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Place the all-purpose flour in a shallow dish.
- In a separate bowl, whisk together the milk and egg until smooth and fully blended.
- In a third bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning, ensuring they are well combined.
- Dredge each zucchini slice first in the flour, then dip it into the egg mixture, and finally, coat it with the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
- Lightly coat the air fryer basket with cooking spray. Arrange the zucchini slices in a single layer, making sure they don’t overlap. Air fry at 400°F for about 8 minutes, flipping them halfway through to ensure even crisping.
- For the dip, combine the sour cream, Parmesan cheese, Italian seasoning, garlic powder, and dried dill in a small bowl. Whisk until everything is blended. Add salt and pepper to your liking. Serve the dip alongside the crispy zucchini chips.
Notes
Storage: Place any leftovers in an airtight container and refrigerate. Cooked zucchini chips will stay fresh for up to 4 days. To reheat, use the air fryer at 400ºF for 2-3 minutes before serving.
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