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- 2 medium zucchinis - 1 cup panko bread crumbs - 1/2 cup grated Parmesan cheese - Garlic powder - Onion powder - Smoked paprika - Salt - Black pepper - 1 large egg - Cooking spray When making crispy air fryer zucchini chips, you need fresh zucchini. Choose medium-sized zucchinis for the best taste. Slice them into thin rounds. Thin slices cook quickly and get crisp. Panko bread crumbs are key for crunch. They give a light texture. Grated Parmesan cheese adds a rich flavor. It melts slightly and creates a tasty crust. Spices make a big difference. Garlic powder and onion powder give savory notes. Smoked paprika adds a nice depth. Salt and black pepper enhance all the flavors. You will also need one large egg. Beating the egg helps the crumbs stick to the zucchini. Finally, use cooking spray for a crispier finish. Olive oil or avocado oil works great here. This mix of ingredients makes a simple and tasty snack. Try the full recipe for step-by-step guidance! First, preheat your air fryer to 400°F (200°C). This helps the zucchini chips cook evenly. Next, slice the zucchinis into thin rounds, about 1/4 inch thick. Thinner slices will turn out crispier. Make sure to keep the slices as uniform as possible for even cooking. In a shallow bowl, combine the panko bread crumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix these dry ingredients well. In another bowl, beat one large egg until it’s frothy. This egg will help the crumbs stick to the zucchini. Now, take a zucchini slice and dip it into the beaten egg. Let any extra egg drip off before moving to the next step. Then, place the slice into the panko mixture. Press down gently to make sure the crumbs stick well on all sides. Repeat this process with each zucchini slice. Once coated, arrange the zucchini chips in a single layer in the air fryer basket. Make sure there is space between each chip; this allows hot air to circulate and crisp them up. If you have many slices, fry them in batches. To make them extra crunchy, lightly spray the tops of the zucchini chips with cooking spray. Cook the chips for 10-12 minutes, flipping them halfway through. Watch closely; they should turn golden brown. Cooking times may vary, so check your air fryer settings. When done, remove the chips and let them cool on a wire rack for a few minutes. This helps them stay crispy. Serve them warm with your favorite dip. For the full recipe, check out the details provided. To get that perfect crunch, spacing is key. Place the zucchini slices in a single layer. This allows the hot air to move around each chip. If you crowd the basket, your chips may steam instead of crisping up. You might need to cook in batches. For the best results, use a good cooking spray. Olive oil or avocado oil works wonders. Lightly spray the tops of the zucchini chips before air frying. This adds flavor and helps them crisp up nicely. You can easily change up the flavor of your zucchini chips. Try adding dried herbs like oregano or basil to the breading mix. You can also use garlic powder or chili powder for a spicy kick. Different types of cheese can make a big impact, too. Instead of Parmesan, use cheddar or mozzarella. Each cheese will change the taste and texture of your chips. Serving your crispy zucchini chips can be fun! Arrange them on a colorful platter for a nice touch. Garnish with freshly chopped parsley or a sprinkle of extra cheese. Pair your chips with a tasty dip, like ranch or marinara sauce. This not only adds flavor but makes your dish look even more inviting. Enjoy sharing these with friends and family! {{image_4}} You can easily switch up the flavor of your zucchini chips. For an Italian twist, add dried herbs like oregano and basil. Mix these into your panko. This gives the chips a nice herby flavor. You can also sprinkle some grated Parmesan on top before air frying. Another option is to spice things up! Add cayenne pepper to your panko mix for some heat. Just a pinch will do, but feel free to add more if you like it hot. Zucchini isn’t the only veggie you can use. Eggplant makes a great alternative. Sweet potatoes also work well. Just remember, they may need different cooking times. Eggplant slices may take a little longer, while sweet potato chips might cook faster. Cut them thin to ensure they crisp up nicely. If you need a gluten-free snack, you can swap panko for gluten-free breadcrumbs. Many brands offer great options that still give a nice crunch. Just check the labels to ensure they fit your needs. This way, everyone can enjoy crispy chips without worry. To keep your leftover zucchini chips fresh, use an airtight container. A glass or plastic container works well. Place a paper towel inside to absorb moisture. This helps keep the chips crispy. Avoid stacking them to prevent crushing. If you have a lot, consider using multiple containers. When you want to reheat your zucchini chips, use the air fryer again. Preheat it to 350°F (175°C). Place the chips in the basket for about 3-5 minutes. This will help restore their crunch. Avoid using the microwave, as it makes them soggy. A quick reheat in the air fryer brings back the crispiness. Yes, you can freeze zucchini chips! For best results, freeze them before cooking. Lay the uncooked chips on a baking sheet. Freeze them for 1-2 hours, then transfer to a freezer bag. Remove excess air and seal tight. You can cook them directly from frozen. Just add a few extra minutes to the cooking time. If you freeze them after cooking, they may lose some crunch. Crispy zucchini chips can last about 3 to 5 days when stored well. Keep them in an airtight container at room temperature. If you want them to stay fresh, avoid the fridge. Cold air can make them soggy. Yes, you can use regular breadcrumbs, but the texture will be different. Panko is lighter and crunchier. Regular breadcrumbs tend to be finer and denser. This means zucchini chips made with panko will be crispier. If you want that crunch, stick to panko. No, it's not necessary to peel zucchinis. The skin adds color and nutrients. Some people prefer peeling for a softer texture. If you like a more tender bite, feel free to peel. It's all about your taste. Zucchini chips pair well with many dips. I recommend ranch dressing for a classic choice. Marinara sauce also works great for a tasty twist. If you want a kick, try a spicy aioli. The right dip can elevate your snack! For the full recipe, check out the Crispy Air Fryer Zucchini Chips recipe. Making crispy zucchini chips is easy and fun. We covered the key ingredients, like zucchinis and panko. You learned the steps to prepare, coat, and air fry them. Plus, I shared tips for the crispiest texture and fun flavor variations. Consider exploring different veggies or flavors. These chips are versatile and great for snacks. Enjoy your cooking and feel free to experiment. Try new dips or toppings to make them even better. The possibilities are endless.

Crispy Air Fryer Zucchini Chips

Discover the ultimate snack with these Crispy Air Fryer Zucchini Chips! Made with fresh zucchini and coated in a delightful blend of panko, Parmesan, and spices, these chips are the perfect guilt-free treat. In just 20 minutes, you can enjoy a flavorful crunch that's ideal for parties or a cozy night in. Click through to explore this easy recipe and elevate your snacking game today!
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Ingredients
  

2 medium zucchinis, thinly sliced into rounds

1 cup panko bread crumbs (preferably seasoned for extra flavor)

1/2 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika (for a richer taste)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large egg, beaten until frothy

Cooking spray (preferably olive oil or avocado oil)

Instructions
 

Start by preheating your air fryer to 400°F (200°C) so it's ready for the zucchini chips.

    In a shallow mixing bowl, add the panko bread crumbs, finely grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir the mixture thoroughly until everything is evenly combined.

      In a separate bowl, crack and beat the egg well until it’s frothy and mixed. This will help the crumbs adhere to the zucchini.

        Take each zucchini slice and first dip it into the beaten egg, allowing any excess egg to drip off before moving to the next step.

          Then, transfer the egg-coated slice into the panko mixture. Press down gently to ensure the crumbs adhere well to all sides of the zucchini.

            Place the well-coated zucchini chips in a single layer inside the air fryer basket. Ensure there is enough space between each chip to allow for proper airflow and crisping—this may require frying them in batches.

              To enhance their crunchiness, lightly spray the tops of the coated zucchini chips with cooking spray.

                Air fry the zucchini chips for 10-12 minutes, flipping them halfway through the cooking time. Keep an eye on them; they should turn golden brown and crispy. Note that cooking times may vary based on your specific air fryer model.

                  Once cooked, carefully remove the chips from the air fryer and transfer them to a wire rack for a few minutes, which helps maintain their crispiness while cooling slightly.

                    Serve immediately as a delightful snack or appetizer, and pair them with your favorite dipping sauce for an added flavor boost.

                      Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                        - Presentation Tips: For an appealing display, arrange the crispy zucchini chips on a decorative serving platter. Garnish with finely chopped fresh parsley or a light sprinkle of extra Parmesan cheese. Accompany the chips with a small bowl of ranch dressing or marinara sauce for a delicious and inviting touch.