Zucchini chips in the air fryer are an easy side dish or appetizer. Made with panko and parmesan, they’re a delicious snack dipped in ranch or garlic aioli.
The only thing better than eating these delicious air fryer zucchini chips is the smell it leaves lingering in your house! They only take about 10 minutes cooking time, but I promise that is too long because the smell is so tempting!
Luckily, they’re incredibly easy to make, so you can have them often—the perfect recipe to use up your zucchini harvest from a backyard garden.
This recipe uses an entire medium to large zucchini, and you don’t even have to be bothered with peeling it first. It really is minimal prep and maximum enjoyment. My favorite kind of recipe!
1 Zucchini medium to large
1/2 cup All-purpose Flour
1 tsp. Salt
1/2 tsp. Pepper
1 cup Panko Bread Crumbs
1/2 cup Parmesan grated
Slice zucchini into 1/4″-1/2″ slices.
In a small bowl, mix flour, salt and pepper. In a second bowl, add eggs and beat with a fork. In a 3rd bowl, combine panko bread crumbs and parmesan.
Dip a zucchini slice in flour and shake off excess. Next dip in beaten eggs and remove excess. Then dip in panko/parmesan and press down to coat both sides completely.
Place coated zucchini slice in air fryer basket. Repeat with remaining zucchini slices and place in air fryer basket in a single layer. Spray zucchini slices with non-stick cooking spray. Flip over and spray other side.
Air Fry at 375 for 6 minutes. Flip over and cook for another 5 minutes or until golden brown.
Delicious served with ranch dressing, marinara sauce or garlic aioli.
You can omit the parmesan cheese if you prefer.
Tips to Making Fried Zucchini Chips
I used seasoned panko bread crumbs (which explains the parsley you see in the final pictures), but you can use regular panko bread crumbs too. You can also use regular breadcrumbs if that’s what you have. Panko just gives it a little extra crunch that I can’t resist.
I’m a sucker for the combination of panko and parmesan together. The flavor just can’t be beaten. You do not need to use parmesan, though, if you don’t have any on hand. Don’t let that stop you from making the recipe. They’re still amazing without the parmesan (but better with it, if you have the choice!)
These taste amazing on their own, but we like to dip them in ranch dressing.
You can also dip in marinara sauce or make a quick garlic aioli dip. Aioli dip is my absolute favorite, but it’s also made from scratch, so a little bit more time than just pouring some dressing or marinara out.
I spray both sides of the zucchini chips with cooking spray before air frying them because it gives them that gorgeous golden color. It’s not necessary, though; they just won’t look exactly the same as mine do.
If you do not have an air fryer, you can still make these by frying them in a skillet. Place a skillet over medium heat and pour in enough canola oil or olive oil to coat the bottom of the pan. Place your coated zucchini chips in a single layer and cook about 3-4 minutes on each side or until golden brown and cooked through.