Crispy Air Fryer Zucchini Chips

The air fryer sat on my counter for months before I finally experimented with zucchini chips. Now my husband asks for them weekly and my sister actually bought an air fryer just to recreate them.

Last summer I made these for a backyard barbecue and watched in amusement as guests circled the snack table. By the time I returned with fresh drinks, every single chip had vanished and someone was already asking if I had more zucchini in the fridge.

Ingredients

• 2 medium zucchinis: Thinly slice these as uniformly as possible so they cook evenly and crisp up beautifully
• 1/2 cup almond flour: Creates a light, nutty coating though regular breadcrumbs work perfectly if you prefer
• 1/4 cup grated Parmesan cheese: Adds that savory depth that makes these chips totally addictive
• 1/2 teaspoon garlic powder: Rounds out the flavor profile with subtle aromatic warmth
• 1/2 teaspoon smoked paprika: Gives a gorgeous color and smoky note that pairs perfectly with zucchini
• 1 large egg: Acts as the binder that helps the coating stick to every slice
• Olive oil spray: The key to getting that restaurant quality crunch without excess oil

Instructions

Preheat and prep your zucchini:

Get your air fryer warming to 400F and pat those zucchini slices thoroughly dry with paper towels because excess moisture is the enemy of crispy chips

Set up your dipping stations:

Whisk the egg with water in one shallow bowl and combine the almond flour, Parmesan, garlic powder, smoked paprika, salt and pepper in another

Coat each slice:

Dip zucchini rounds into the egg mixture first, letting any excess drip off, then press them firmly into the flour mixture to ensure an even coating on both sides

Arrange and air fry:

Place the coated slices in a single layer in your air fryer basket, give them a quick spray of olive oil, and cook for 8 minutes before flipping and cooking another 5 to 7 minutes until golden brown

Save

My daughter originally turned her nose up at zucchini anything but after trying these chips, she now requests them as her after school snack. It has become our little ritual to stand at the counter together, dipping and coating slices while catching up on her day.

Making Them Extra Crunchy

I learned that using a mandoline slicer creates those paper thin rounds that crisp up almost like potato chips. The first time I tried hand slicing, some pieces were too thick and ended up chewy while others burnt. Consistency really does make all the difference here.

Flavor Variations

Sometimes I add a pinch of cayenne pepper to the coating mixture when we want something with a little kick. The heat balances beautifully with the mild zucchini and savory Parmesan. Fresh herbs like thyme or rosemary also work wonderfully mixed into the breading.

Serving Suggestions

These chips are at their absolute best straight from the air fryer when they are still hot and incredibly crunchy. They make a perfect appetizer or healthy snack alongside any dipping sauce you love.

• Try them with marinara sauce for an Italian inspired twist
• Ranch dressing or blue cheese dip adds a cool creamy contrast
• Garlic aioli takes them to a whole new level of delicious

Save

These zucchini chips have become my go to when I want something satisfyingly crunchy without the guilt. Once you try them, you will understand exactly why they disappeared so quickly at that barbecue.

Common Questions

→ How do I get my zucchini chips extra crispy?

Slice zucchini as thinly as possible using a mandoline or sharp knife, then pat slices thoroughly with paper towels to remove excess moisture before coating. This prevents sogginess and ensures maximum crunch.

→ Can I make these zucchini chips ahead of time?

These are best served immediately after cooking while still crunchy. However, you can prepare the coated slices ahead and store them in the refrigerator, then air fry when ready to serve.

→ What dipping sauces work well with zucchini chips?

Marinara sauce, ranch dressing, or garlic aioli are classic choices. For a spicy kick, try sriracha mayo. The mild flavor of zucchini pairs well with both creamy and tomato-based dips.

→ Can I use regular breadcrumbs instead of almond flour?

Absolutely. Regular breadcrumbs or gluten-free breadcrumbs work perfectly and still create a crispy coating. The cooking time remains the same, and the flavor will be just as delicious.

→ How do I store leftover zucchini chips?

Store cooled chips in an airtight container at room temperature for up to 2 days. Note that they may lose some crunch over time. To refresh, place them back in the air fryer at 350°F for 2-3 minutes.

→ Is there a vegan option for these chips?

Omit the Parmesan cheese and replace with nutritional yeast for a cheesy, savory flavor. The rest of the coating remains the same, and the chips will still crisp up beautifully.