Looking for a delicious way to enjoy zucchini? These Air Fryer Zucchini Crisps are a simple, tasty snack that turns fresh zucchini into golden, crispy bites with a deliciously savoury coating. They’re easy to prepare, use everyday ingredients, and cook in just a few minutes.
Thinly sliced zucchini is coated in seasoned breadcrumbs and Parmesan cheese, then air fried until lightly golden and crunchy. The result is a delicious alternative to traditional potato chips, perfect for snacking, appetisers, or serving alongside your favourite meals.
The air fryer makes this recipe especially convenient because you don’t need to deep-fry the zucchini in a pan of hot oil. Just add a little olive oil, arrange the slices in a single layer, and let the air fryer do the work.
Whether you’re looking for a new way to use up fresh garden zucchini or want a tasty side dish for dinner, these crispy zucchini chips are definitely worth trying. Serve them with ranch dressing, garlic mayonnaise, or marinara sauce for dipping!
Ingredients & Substitutions
You only need a few simple ingredients to make these delicious air fryer zucchini crisps.
- 2 medium zucchini: Choose firm zucchini with smooth skin. Smaller or medium-sized zucchini usually contain less moisture and are easier to slice evenly.
- ½ cup Panko breadcrumbs: Panko creates a light, crunchy coating. Regular breadcrumbs can also be used, although the texture may be slightly different.
- ¼ cup grated Parmesan cheese: Adds a savoury, salty flavour and helps create a delicious golden coating. Freshly grated Parmesan works particularly well.
- 1 large egg: Helps the breadcrumb mixture stick to the zucchini slices.
- 1 tablespoon olive oil: Helps the coating brown and become crispy.
- ½ teaspoon garlic powder: Adds a lovely savoury garlic flavour.
- ½ teaspoon paprika: Gives the zucchini crisps a little colour and extra flavour.
- ¼ teaspoon Italian seasoning: Adds a delicious combination of dried herbs.
- ¼ teaspoon salt: Enhances the flavour of the zucchini and coating.
- ¼ teaspoon black pepper: Adds a little warmth.
Ingredient Substitutions
Zucchini: Yellow summer squash can be used instead of green zucchini. Choose firm vegetables and slice them evenly.
Panko breadcrumbs: Regular breadcrumbs or seasoned breadcrumbs are suitable alternatives. For a gluten-free version, use certified gluten-free breadcrumbs.
Parmesan cheese: Pecorino Romano is a good alternative if you enjoy a stronger, saltier cheese flavour. You can also leave out the cheese, although the coating will taste slightly different.
Egg: If you don’t want to use egg, try a little milk or unsweetened plant-based milk to help the breadcrumbs stick. The coating may not adhere quite as firmly.
Seasonings: Feel free to change the flavour with smoked paprika, onion powder, Cajun seasoning, chilli flakes, or dried oregano.
Olive oil: Avocado oil or another suitable cooking oil can be used instead.
How To Make Zucchini Chips In The Air Fryer
Making zucchini crisps in the air fryer is incredibly easy. The most important steps are slicing the zucchini evenly, removing excess moisture, and avoiding overcrowding the basket.
Follow these simple instructions for delicious, golden zucchini chips.
Step 1: Prepare the zucchini
Wash the zucchini under cold running water and pat dry with a clean kitchen towel.
Trim off both ends, then slice the zucchini into rounds approximately ¼ inch (6mm) thick.
Try to keep the slices as even as possible so they cook at the same rate.
Step 2: Remove excess moisture
Arrange the zucchini slices on a plate or cutting board lined with paper towels.
Sprinkle them lightly with salt and leave for approximately 10 minutes. The salt will help draw out some of the excess moisture.
Pat both sides thoroughly with paper towels before coating.
This step is important because zucchini contains a lot of water, which can make the crisps soft instead of golden and crunchy.
Step 3: Prepare the coating
In a shallow bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, Italian seasoning, and black pepper.
Mix everything together until evenly combined.
Step 4: Prepare the egg wash
Crack the egg into a separate shallow bowl and whisk until smooth.
This will help the breadcrumb mixture stick to each zucchini slice.
Step 5: Coat the zucchini slices
Dip each zucchini round into the beaten egg, allowing any excess to drip off.
Next, press both sides into the breadcrumb and Parmesan mixture until evenly coated.
Place the coated slices on a clean plate or tray while you finish preparing the remaining zucchini.
Step 6: Preheat the air fryer
Preheat your air fryer to 400°F (200°C) for approximately 3 minutes, if your model recommends preheating.
Step 7: Arrange the zucchini chips
Lightly brush or spray the air fryer basket with a little cooking oil if needed.
Arrange the coated zucchini slices in a single layer, leaving a little space between each piece.
Avoid stacking or overlapping the slices. Cook in batches if necessary.
Step 8: Air fry until golden
Lightly spray or brush the tops of the zucchini slices with olive oil.
Air fry at 400°F (200°C) for approximately 8–12 minutes, turning halfway through cooking if needed.
Keep an eye on them towards the end, as thinner slices may cook faster.
The zucchini crisps are ready when the coating is golden brown and crispy and the zucchini is tender.
Step 9: Serve and enjoy
Carefully remove the zucchini crisps from the air fryer and transfer them to a serving plate.
Allow them to cool for a minute or two before serving. Sprinkle with a little extra Parmesan cheese or fresh parsley if desired.
Serve immediately with your favourite dipping sauce!
My Tips For Crispy, Golden Results
Want your air fryer zucchini crisps to turn out perfectly every time? Here are my best tips for getting that delicious golden coating.
1. Slice the zucchini evenly
Try to cut the zucchini into slices of similar thickness. If some pieces are too thick and others are too thin, they will cook at different speeds.
Around ¼ inch (6mm) is a good starting point for this recipe.
2. Remove as much moisture as possible
Zucchini naturally contains a lot of water. If you skip the drying step, the coating can become soggy.
Lightly salt the slices, allow them to rest for 10 minutes, and pat them dry before adding the egg and breadcrumbs.
3. Use Panko breadcrumbs
Panko breadcrumbs are larger and lighter than traditional breadcrumbs, helping create a crispier coating. They are an excellent choice for air fryer zucchini chips.
4. Don’t overcrowd the basket
This is one of the most important secrets to crispy results. Arrange the zucchini slices in a single layer so hot air can circulate around them.
If necessary, cook in several batches rather than trying to fit everything into the basket at once.
5. Add a little oil
A light coating of olive oil helps the breadcrumbs turn golden and crispy. You don’t need much, so avoid soaking the zucchini slices in oil.
6. Turn halfway through cooking
Turning the slices halfway through can help both sides cook evenly. If your air fryer browns food unevenly, rotate the basket or rearrange the pieces as needed.
7. Watch the cooking time
Thin zucchini slices can brown quickly, especially when coated with Parmesan cheese. Start checking around the 8-minute mark and add extra cooking time if needed.
Air fryer models vary, so use the cooking time as a guide.
8. Serve them straight away
Zucchini crisps are at their best immediately after cooking. As they sit, moisture from the zucchini can soften the breadcrumb coating.
9. Experiment with seasonings
You can easily change the flavour by using Cajun seasoning, smoked paprika, chilli powder, lemon pepper, or extra garlic powder.
10. Choose firm zucchini
Fresh, firm zucchini with smooth skin generally produces better results. Very large zucchini can contain more seeds and moisture, making them harder to crisp.
These Air Fryer Zucchini Crisps are an easy and delicious way to turn fresh zucchini into a crunchy snack or side dish. With a golden Parmesan breadcrumb coating and plenty of garlic flavour, they’re perfect for sharing with family and friends. Serve them fresh from the air fryer with your favourite dip and enjoy!
PrintAir Fryer Zucchini Crisps
- Prep Time: 10 mins
- Cook Time: 36 mins
- Total Time: 46 minutes
- Yield: 4 1x
Ingredients
- 2 medium zucchini (about 1 pound total)
- 1/2 teaspoon kosher salt, plus a pinch for salting the zucchini
- 1/3 cup plain fine breadcrumbs
- 3 tablespoons freshly grated Parmesan, plus more for serving
- 2 teaspoons cornstarch
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder, optional
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne, optional
- 1 tablespoon olive oil
- Cooking spray
Instructions
Prepare the zucchini:
Trim the ends off the zucchini. Slice the zucchini into thin rounds (about 3/16-inch thick). Transfer to a medium bowl followed by a pinch of salt. Use a rubber spatula, a large spoon, or your hands to toss the zucchini with the salt and set aside to sit for 5 minutes to draw out some of the moisture.
Meanwhile, prepare the breadcrumb mixture:
In a small bowl, stir together the breadcrumbs, Parmesan (if using), cornstarch, granulated garlic (if using), freshly ground black pepper, a pinch of cayenne (if using), and the remaining 1/2 teaspoon salt to combine.
Dry the zucchini and prepare the air fryer:
After 5 minutes, there will be some moisture on the zucchini and a little in the bowl. You don’t want to draw all the moisture out, just a bit of the excess. Use a clean kitchen towel or paper towel to dab away the excess moisture off the zucchini rounds as much as possible. No need to go one by one or transfer it out of the bowl.
Preheat the air fryer to 325°F if your air fryer requires preheating. If your air fryer has different settings, use the “air fry” setting.
Coat the zucchini in oil and divide into batches:
Add the olive oil to the zucchini and use your hands (or a spoon or spatula) to toss until the zucchini rounds are coated. Depending on the size of your air fryer, you will need to coat and cook the zucchini in batches (see recipe note). Divide the oil-coated zucchini into 2 batches.
Toss the zucchini in the breadcrumb mixture:
Add about half of the breadcrumb mixture to the first batch of zucchini and use a large spoon or spatula (the breadcrumbs tend to stick to your hands) to toss until the zucchini rounds are coated in the breadcrumbs.
Air fry the zucchini:
Spray the basket of the air fryer with nonstick cooking spray. Arrange the coated zucchini rounds in an even layer. If a few overlap just slightly, that’s okay. It’ll shrink as it cooks. Return the basket to the air fryer and cook at 325°F for 10 minutes.
Flip the zucchini rounds and continue to cook until the zucchini is tender and the coating is golden brown and crispy, 8 to 12 minutes more.
Transfer the zucchini to a plate, sprinkle with more Parmesan if desired, and serve immediately or move to a wire rack if not eating immediately so it doesn’t get too soggy. Repeat coating and air frying the rest of the zucchini.
Leftover zucchini can be stored in an airtight container in the fridge for up to 3 days.
