These air fryer zucchini chips are an easy to make healthy snack. Zucchini slices are coated with panko bread crumbs or pork rinds and parmesan cheese for a crispy bite sized snack perfect for dipping and keto friendly.
And it is a good thing it has so many uses, because it is prolific, and every summer it seems like there is an over abundance of zucchini in gardens, grocery stores and farm stands.
Why You Will Love Air Fryer Zucchini Chips
- This is a simple recipe and is a great way to practice air frying breaded food before moving to something more complicated like air fryer fried chicken.
- The crunchy coating with bread crumbs and cheese makes it a hard to resists snack that will have your kids enjoying eating zucchini.
- It is easy to make this recipe a low-carb, keto dish by using pork rinds instead of panko bread crumbs.
- Healthy is a relative term, but zucchini chips are a healthy snack compared to things like mozzarella sticks or potato chips.
- Zucchini – You could also make this recipe with yellow summer squash, which have the same texture and taste as zucchini.
- Flour – The flour in this recipe helps the breading stick to the zucchini slices.
- Seasoning – paprika, salt, pepper
- Panko bread crumbs (or pork rinds) – Panko bread crumbs are flakier than regular bread crumbs. Zucchini chips make with them will be lighter and crunchier. But if all you have is regular bread crumbs you could substitute them instead.
- Parmesan cheese – A little bit of cheese adds a lot of flavor to these chips.
Step by Step Instructions
1. Slice Zucchini
Slice the zucchini into slices that are about 1/4 inch thick. The chips will cook better if they are of even thickness, so using a mandoline is ideal.
You could make the slices as thick as 1/2 an inch or as thin as 1/8 of an inch. I think 1/4 inch slices are perfect, because they are thin enough to cook quickly crisp up nicely. But being consistent in the size of the slices is most important.
2. Prepare the Dipping Bowls
Get three separate small bowls. In the first bowl mix the flour, paprika, salt and pepper and stir.
Break the eggs into the second bowl and stir them to mix the egg white and egg yolk together.
In the third bowl add the breadcrumbs (or pork rinds) along with the grated parmesan cheese.
3. Coat the Zucchini Chips
Once the bowls are ready put the air fryer on 400 F so it can preheat while you dip the zucchini. Get a baking rack out for holding the dipped zucchini chips.
Pick up a slice of zucchini and dip it first into the flour to coat. Then dip it into the bowl with the eggs. Let the eggs drip back into the bowl.
Then dip the zucchini slice into the bowl of breadcrumbs. Press the panko breadcrumbs into the slice slightly so it stays on and put the chip on the baking rack.
Continue dipping the zucchini chips until the baking rack is full. Then put a single layer of breaded zucchini chips in the bottom of the air fryer basket.
4. Cook the Zucchini
It is tempting to stack the chips but don’t do it! The air fryer works by circulating air, so use only a single layer. This means you will need to cook these in 3 or 4 batches.
Cook at 400 F for 6-8 minutes, flipping the chips at 4 minutes. The chips are done when they are brown and crispy. Take them out and cook another batch.
How to Serve
These are a tasty appetizer that is easy to make. These chips are excellent for a family game day party, especially along with a veggie tray.
How to Store
Store leftovers in refrigerator in airtight container. They will keep for 2-3 days, but they will lose crispness as the sit. You can put any extras back in the air fryer for about 3 minutes at 400 F to crisp them up.
Changing the spices you mix into the flour is an easy way to change up this recipe. Paprika isn’t the most exciting spice in the world, so here are some suggestions to replace it:
- Old Bay – My son loves Old Bay seasoning on things like potatoes and sweet potato fries. I am going to try this the next time I make these zucchini chips.
- Italian seasoning – You could really lean into the Italian flavor of zucchini by replacing the paprika with Italian seasoning and dipping the chips in marinara sauce.
- Chili powder – If you like spicy foods using chili powder instead of paprika is a great option.
Find More Air Fryer Appetizers
- 2-3 small zucchini
- 1/2 cup flour
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups panko breadcrumbs or pork rinds
- 1/4 cup grated parmesan cheese
- 2 eggs
- Slice the zucchini into ⅛ - ¼ inch thick chips. The chips will cook better if they are uniform size, so using a mandolin slicer is ideal.
- Put the flour, paprika, salt, and pepper in a small bowl. Mix them together.
- In another small bowl add the eggs and beat them with a fork to mix.
- In a third small bowl combine the breadcrumbs (or pork rinds) with the parmesan cheese.
- Set the air fryer to 400 F and let it preheat for 5 minutes while you dip the zucchini chips.
- Take a slice of zucchini and dip it in the flour mixture. Then dip it in the egg and let the egg drip off. Finally dip into the breadcrumbs. Place the zucchini chip on a baking rack and dip more chips while the air fryer preheats.
- Add a single layer of zucchini chips in the bottom of the air fryer basket and spray them with vegetable oil. (*see note) You will have to cook these in batches.
- Air fry them at 400 F for 6-8 minutes, flipping them at around 4 minutes.
- When the chips are done they will be brown and crispy.
- Continue to make batches of chips until finished.
Using crushed pork rinds instead of panko bread crumbs makes these low carb and keto friendly.
If you don't have an air fryer bake these on a tray at 350 F for 10 minutes, then flip and bake 5 minutes more.
Do not use a commercial aerosol spray in an air fryer basket. The chemicals in the spray can cause the non-stick coating on the basket to peel. Use a mister bottle filled with oil instead.
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Amount Per Serving: Calories: 228Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 562mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 12g
Nutrition facts are estimates and were calculated with panko bread crumbs, not pork rinds.