Crispy Zucchini Chips
These crispy zucchini chips are light, crunchy, and healthy, featuring a parmesan-breadcrumb coating that makes for a perfect snack or side dish.
Ingredients
Main Ingredients
- 2 medium medium zucchini, sliced into ¼-inch rounds
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg, beaten
- Olive oil spray
Instructions
Preparation
- Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C).
- Slice zucchini into thin rounds, about ¼-inch thick. Pat dry with a paper towel to remove excess moisture.
- In one bowl, whisk the egg. In another bowl, combine breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice into egg, then coat with the breadcrumb mixture.
Cooking
- Place coated slices in a single layer on a parchment-lined baking sheet or air fryer basket. Lightly spray with olive oil.
- Bake for 18–20 minutes or air fry for 10–12 minutes, flipping halfway, until golden brown and crispy.
Serving
- Sprinkle with fresh parsley and serve warm with marinara, ranch, or your favorite dipping sauce.
Notes
Pro Tips: For extra crispy chips, slice zucchini thinner (⅛-inch). Make ahead by prepping and breading zucchini slices, then freezing. Bake straight from frozen. Add chili powder or Italian seasoning for flavor variations. Healthy dip ideas include Greek yogurt dip, hummus, or guacamole.