These tasty Air Fryer Parmesan Zucchini Chips are coated in seasoned parmesan breading and baked until crispy in the air fryer. This quick and easy recipe is a great way to use up a surplus of summer zucchini.

Ingredients You’ll Need

Zucchini: Thinly sliced. You can also use yellow summer squash to make chips or a vibrant combination of both colors.
Olive Oil: Lightly coats the zucchini slices giving the breading something to stick to.
Bread Crumbs: You can use regular bread crumbs or panko bread crumbs. The texture will just be slightly different.
Parmesan Cheese : Gives the zucchini chips a crunchy, toasted crust and great flavor.
Ground Pepper: Enhance flavors.
Garlic Powder: Seasoning.
Sea Salt: Highlights the best of every flavor.

Step-By-Step Instructions

Step 1: Prep zucchini. With a mandolin or sharp knife, carefully cut zucchini into ¼” thick slices. Add to a large bowl and toss gently with olive oil until well coated.

Step 2: Mix breading ingredients. In a separate large bowl, mix together the bread crumbs, parmesan cheese, pepper, salt, and garlic powder.

Step 3: Bread zucchini slices. Press each zucchini slice into the bread crumb mixture, coating both sides with a thin-even layer. Shake off any excess bread crumbs. Repeat until all slices are coated.

Step 4: Air fry zucchini chips. Working in batches, arrange zucchini slices in the air fryer basket in an even layer and cook at 400 degrees F for 5 minutes. Flip each slice and continue to cook for 5 to 7 minutes or until crisp. Serve immediately with your favorite dipping sauces and enjoy!

Oven-Baked Zucchini Chips

If you do not have an air fryer, you can still make crispy parmesan zucchini chips in the oven. To make baked zucchini chips:

Arrange breaded zucchini slices on a parchment paper-lined baking sheet leaving some room in between each.
Coat the surface of each piece with cooking spray and bake in a 400 degrees preheated oven for 10 minutes.
Remove from oven. Flip each slice and spray the other side with cooking spray.
Return to the oven and bake for 10 to 15 more minutes or until crisp.

Air Fryer Parmesan Zucchini Crisps

Print Recipe

These tasty air fryer parmesan zucchini chips are coated in seasoned parmesan breading and baked until crispy in the air fryer. This quick and easy recipe is a great way to use up a surplus of summer zucchini.

Author: Julia
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 1x

Ingredients

Scale

3 small zucchini
2 tablespoons olive oil
½ cup traditional bread crumbs
2 tablespoons grated or shredded parmesan cheese
⅛ teaspoon sea salt
¼ teaspoon ground pepper
1 teaspoon garlic powder

Instructions

Slice zucchini into slices, about ¼-inch thick. Add to a large bowl.
Drizzle olive oil over the zucchini and mix well until the zucchini is covered in the oil.
In a separate large bowl, add bread crumbs, parmesan cheese, pepper, salt and garlic powder. Mix together.
Drop zucchini slices into bread crumb mixture to coat. Repeat until all zucchini are covered.
Place small batches of zucchini slices into the air fryer basket.
Turn air fryer on to 400°F and cook for about 5 minutes. Flip the zucchini and cook for another 5-7 minutes, until crisp.

Notes

Different air fryer brands may cook at different rates, so be sure to keep on eye on food.
Make sure you remove as much moisture as possible from each zucchini slice with a paper towel before breading.
Preheat the air fryer. The food will still get crisp if you don’t preheat first, but when the basket is hot enough to start cooking on contact, the zucchini will get super crispy.
Leave room between the chips. You’ll most likely need to work through the zucchini slices in at least 2 batches. For the crunchiest zucchini chips, each slice needs a little wiggle room in the air fryer basket. If they’re overcrowded, the slices will steam and turn into a soggy mess.
Do not peel the skins. Zucchini will not hold its shape once cooked without the skin. Also, the skin is where most of the nutrients are.
To make gluten-free zucchini chips, swap bread crumbs for your favorite gluten-free bread crumb or gluten-free panko.
Storing: Let cooked zucchini cool completely to room temperature before storing it in a shallow airtight container in the fridge for 1 to 2 days.
Freezing: Arrange cooked and cooled zucchini on a baking sheet and place it in the freezer until each slice has frozen solid. Transfer frozen zucchini chips to a shallow airtight container. Arrange in layers separated by wax paper. Freeze for 2 to 3 months.