Air Fryer Zucchini Chips Recipe

8.7.18 I think I may have sliced my zucchini too thinly. Next time, I’ll aim for about 1/8” thickness, so I'll get more of the zucchini taste. These were crispy, crunchy good, and the parmesan flavor in the breading really shines through. Instead of marinara, I served with Sun-Dried Tomato Dip, another good recipe on this site. Always looking for tasty air fryer recipes, and this one will be added to my collection. Thanks, Nikki, for sharing your recipe.

I wanted to try "air-frying" in my convection oven so this recipe sounded amazing. I did add a little (2 tsp.) flour and salt and pepper (white and black) to the Panko mix. Additionally, I used a tool that made Crinkle cuts in the zucchini slices. What a phenomenal idea! The extra surface area to collect the egg and Panko mixture added a delightful touch. Since I was faux "air-frying," I used an olive oil sprayer to lightly coat the chips. I found they needed a little more time in the oven than prescribed. And when I flipped the chips, I did another pass with the oil sprayer. In the end, they turned out perfectly. I served them with an Aioli mayo and Dijon mustard. Yummy!

I am new to air frying, so I followed the recipe as written using the suggestion to cut them 1/8” thick. The zucchini chips were good and I served them with marinara sauce. By themselves, they were a bit bland since there was only Parmesan and panko. Next time, I will add a some salt and pepper. I had way more panko mixture than I needed, so will adjust that quantity down or double the amount of zucchini. Perhaps what I think of as a medium zucchini is smaller than the writer’s definition. 11/23/2019 Update: I instead of salt and pepper, I used an Italian Seasoning blend. Since it was the kind you grind fresh, I didn’t measure, I just added enough by sight to the panko and Parmesan. Also, I used the same panko mixture on boneless skinless chicken thighs. I seasoned the chicken with salt, pepper and the same Italian seasoning and let it sit for 10 minutes. I then dipped the chicken in egg and dredged it through the panko mixture to cover. I cooked them in a pre-heater air fryer at 400 degrees for 20 minutes. I flipped them halfway thru to insure even browning on both sides.

First time doing this recipe; agree with others comments; slice thicker and add salt and pepper; that was my 2nd batch; totally awesome. i served with low fat ranch dressing.

My first AF experience but they turned out good.Next time will get grated parmesan cheese instead of shredded as I didn’t get very good coverage with the parmesan cheese. Also I’ll place the panko and cheese in a sealable container or zip loc bag and shake to cover. All the same they had a satisfying flavor and crunch.

I salted the chips first, and l wrapped them single layer in a paper towel to draw out the moisture. Excellent!

Surprisingly good! Used other reviewer’s suggestions to add a bit of kosher salt, Italian seasoning and a salt free mixed blend seasoning mix. Cooked 12 minutes with out turning. Used ranch dressing for a dip. The first batch worked best as the dry ingredients stayed dry, but with the dipping of egg in the dry mix, it got so moist that the dry didn’t stick nearly as well. There has to be a good solution for this issue.

Excellent recipe! The only change I made was to toss the zucchini in seasoned flour first to help the egg stick. Will definitely make this again!!

Excellent! I added a pinch of cayenne for an extra pop and cooked for 12 minutes without turning over. We ate them as fast as we made them. Thanks!

Cut back on the parmesan and you have a five star recipe. I used only 1/2 cup and it was still a little too strong. Additionally, it makes way too much panko dredging mix. I would start with half of the recommended panko and 1/4 of the parmesan. What I loved about this recipe is the beautiful crunch and versatility. You can add different spices to the panko mix or change up the cheese for different flavors. Also, you can serve it with different dipping sauces for an appetizer. We have tried both marinara and a yuzu mayo. The cook time was spot on. The amount of browning will depend on how tightly you crowd the zucchini in the air fryer. My first batch was loosely single layered and was cooked to a beautiful golden brown. My second batch was only a few remaining slices and they were definitely significantly browner but not burned. Thanks for the fun and inspirational recipe.

I thought these were very good. I used seasoned bread crumbs and added a little Tony Cacheres. I made 1 cup of the crumb mixture and still had some left over. I did not flip them in the air fryer. They came out perfect after 10 minutes. Thanks for the recipe.

Wonderfully easy & delicious!

Loved it, thank you

Made this for brunch — everyone was obsessed.

I’m officially keeping this recipe forever.

I love how easy and descrumpious this recipe is!! Followed it exactly..... expect for reduced it in half. They really turned out great! Also used the same recipe for mushrooms. They were fantastic too!

I added fresh thyme and garlic powder. For the dip I used marinara sause. Very good.

Excellent recipe! Great taste… absolutely amazing!

So simple, so good, so perfect.

Turned after 10 minutes then cooked additional 5, dipped in mixture of ketchup and horseradish.