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Air Fryer Parmesan Zucchini Crisps

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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

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

  1. Slice zucchini into slices, about ¼-inch thick. Add to a large bowl.
  2. Drizzle olive oil over the zucchini and mix well until the zucchini is covered in the oil.
  3. In a separate large bowl, add bread crumbs, parmesan cheese, pepper, salt and garlic powder. Mix together.
  4. Drop zucchini slices into bread crumb mixture to coat. Repeat until all zucchini are covered.
  5. Place small batches of zucchini slices into the air fryer basket.
  6. 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.

Find it online: https://allguiderecipes.info/air-fryer-parmesan-zucchini-crisps/