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The Ultimate Crispy Air Fryer Zucchini Chips (Thinly Sliced with Parmesan)

A pile of golden brown, crispy air fryer zucchini chips resting on a white paper towel.

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You get paper-thin, impossibly crispy zucchini chips in the air fryer. This recipe uses a light coating to deliver a guilt-free, crunchy snack alternative ready in minutes.

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Slice the zucchini very thinly, aiming for 1/16-inch thickness. Use a mandoline if you have one for consistency.
  2. Pat the zucchini slices completely dry using paper towels. This step is key to getting crispy air fryer zucchini chips.
  3. In a medium bowl, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, salt, and pepper. Mix well.
  4. Lightly toss the dry zucchini slices with the olive oil until they are just coated.
  5. Add the oiled zucchini to the dry mixture and toss gently until every slice has a light, even coating.
  6. Preheat your air fryer to 375°F (190°C).
  7. Arrange the coated zucchini slices in a single layer in the air fryer basket. Do not overlap them; work in batches if necessary.
  8. Air fry for 8 to 12 minutes, flipping the chips halfway through the cooking time. Watch closely after the 8-minute mark, as they can burn quickly.
  9. Remove when the chips are golden brown and crisp. Let them cool slightly on a wire rack; they crisp up more as they cool.

Notes

  • For the best results, you must slice the zucchini paper-thin. Thicker slices will steam and become soft instead of crisp.
  • If you want a low-carb or keto air fryer vegetables option, skip the Panko breadcrumbs and use only Parmesan cheese and seasonings.
  • Serve these savory air fryer chips immediately with your favorite dipping sauce, like ranch.

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