Healthier Fried Zucchini Chips {Air Fryer Zucchini Chips}
Make amazing and simple Fried Zucchini Chips for your family with this versatile recipe! A crunchy coating of panko breadcrumbs and parmesan cheese make these Air Fryer Zucchini Chips poppable and irresistible. Options include oven-fried, air fried zucchini chips, or even the toaster oven.
If you’re like me, you get excited when you see fried zucchini on a restaurant menu. It always feels so sinful to enjoy deep-fried vegetables. But the idea of using enough oil at home to actually fry these to a crisp makes me feel a bit icky.
Don’t worry friends, I’ve got you covered. I have healthy fried zucchini chips to share with you today!
And want to know something even more exciting? I’m teaching you three different ways to make them.
Oh, that’s not exciting? We’re clearly coming from two very different starting points.
And if you love poppable little veggie snacks, check out Blistered Shishito Peppers or Crispy Turnip Fries for an amazing healthy treat.
Need something that lasts a week in the fridge and delightfully snackable? Try my Nana’s Cucumber and Onion Salad for a summery side.
If you need something super crunchy and crave-able, check out these Air Fryer Egg Rolls.
Is Fried Zucchini Good For You?
Errr, well, yes and no. Anytime you add veggies to your diet you’re body gets happy. But slathering it in a thick batter and then frying it in hot oil can really decrease the “good for you” factor.
But what if you could keep more of the health properties by using a lighter touch with the oil and still get that crunch? Well, that is the intersection of healthish and magical.
Three Methods to Make Fried Zucchini Chips
I’m going to teach you how to make these awesome little chips in the oven, air fryer, and toaster oven. All work but some work better depending on the situation.
All three methods below involve the use of a Misto to apply healthy olive oil instead of pan frying.
Oven – you can make a lot at once which rules, but it also heats up your kitchen.
Air fryrer – amazing and crunchy crust but the batch sizes are limited. That being said, zucchini chips in the air fryer are so crunchy and so good!
Toaster oven – doesn’t heat up your oven but the batch sizes are limited.
How to Make Fried Zucchini Chips:
Oven
- Slice the ends off of the zucchini, and then cut into rounds. Place on a plate lined with a clean towel and sprinkle with salt. Lay another towel on top and then a heavy pot or pan on top. Allow to sit for 10-15 minutes to draw extra moisture out.
- Mix panko, parmesan, salt, baking powder, and pepper in a shallow bowl. In a separate bowl, beat the egg.
- Place parchment on a rimmed baking sheet, and place a baking rack on the sheet. Spray the rack liberally with olive oil.
- Set up a little assembly line – bowl with egg, then panko mix, and baking sheet. Throw a few rounds in the egg bowl with your left hand. Remove with your left hand and drop in the panko mix. Toss to coat with your right hand. Place on the baking rack.
Ignore that they’re both my left hand despite specific instructions. I needed to take photos!
- Spray the zucchini liberally with olive oil like a freaking boss. Really coat those bad boys.
- Bake for 25 minutes, and serve right away with a side of Vegan Sriracha Aioli, marinara sauce, or Greek Yogurt Buttermilk Ranch.
Air Fryer
- Directions 1-2 same as above
- Spray or brush the basket of the air fryer basket with olive oil.
- Place zucchini chips in a single layer in the basket. Spray the tops liberally with olive oil.
- Bake at 390 for 11 minutes, flipping at 5 minutes.
Zucchini chips in the air fryer are fan-freaking-tastic!
Toaster Oven
- Directions 1-2 same as above
- Place on the perforated baking rack that came with the toaster oven.
- Spray the tops liberally with olive oil.
- Bake at 425 degrees for 22 minutes.
Pro Tips/Recipe Notes:
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- Thinner slices of zucchini work the best for an overall even baking method.
- The extra step of pressing the moisture out of the zucchini chips between two towels really improves the “stickability” of the panko. It’s not necessary but if you have the time, it improves the overall outcome.
- You CAN make these ahead of time! Bake completely and then let sit at room temperature. It is safe for up to a few hours. Simply pop the tray back in the oven or toaster oven for 3 minutes to crisp back up.
MORE RECIPES LIKE Healthier Fried Zucchini Chips
- Spicy Sweet Potato Fries {Whole30, Paleo, Vegan}
- Air Fryer Cauliflower {Whole30, Paleo, Vegan, Keto}
- Spicy Green Beans
- Air Fryer French Fries {Whole30, Vegetarian}
- Whole30 + Paleo Green Beans
Go forth and enjoy these. Remember them fondly when you’re dropping off a sackful of the never-ending zucchini from your garden on your neighbor’s porch, ringing the bell, and running like hell.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Make amazing and easy fried zucchini chips for your family with this versatile recipe! Options include oven-fried, air fryer, or even the toaster oven.
- 2 small zucchini
- 1 cup panko
- 1/4 cup grated parmesan
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- black pepper to taste
- 1 egg, beaten
- Olive oil spray
Slice the ends off of the zucchini, and then cut into rounds. Place on a plate lined with a clean towel and sprinkle with salt. Lay another towel on top and then a heavy pot or pan on top. Allow to sit for 10-15 minutes to draw extra moisture out.
Mix panko, parmesan, salt, baking powder, and pepper in a shallow bowl. In a separate bowl, beat the egg.
Place parchment on a rimmed baking sheet, and place a baking rack on the sheet. Spray the rack liberally with olive oil.
Set up a little assembly line - bowl with egg, then panko mix, and baking sheet. Throw a few rounds in the egg bowl with your left hand. Remove with your left hand and drop in the panko mix. Toss to coat with your right hand. Place on the baking rack.
Spray the zucchini liberally with olive oil like a freaking boss. Really coat those bad boys.
Bake at 425 degrees for 25 minutes, and serve right away with a side of Vegan Sriracha Aioli, marinara sauce, or Greek Yogurt Buttermilk Ranch.
Directions 1-2 same as above
Spray or brush the basket of the air fryer basket with olive oil.
Place zucchini chips in a single layer in the basket. Spray the tops liberally with olive oil.
Bake at 390 for 11 minutes, flipping at 5 minutes.
Directions 1-2 same as above
Place on the perforated baking tray that came with the toaster oven.
Spray the tops liberally with olive oil.
Bake at 425 degrees for 22 minutes.
The extra step of pressing the moisture out of the zucchini chips between two towels really improves the "stickability" of the panko. It's not necessary but if you have the time, it improves the overall outcome.
You CAN make these ahead of time! Bake completely and then let sit at room temperature. It is safe for up to a few hours. Simply pop the tray back in the oven or toaster oven for 3 minutes to crisp back up.
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Yum, those look delicious. I keep forgetting what a difference panko makes over regular breadcrumbs. A note about composting – didn’t you want a reminder to add chicken manure to the strawberries around mid July? If I lived near you I’d be willing to beg or bribe you for a jar of your strawberry jam. Instead, I’ll just keep drooling all over my keyboard every time I think of it. Have a great week.
Panko is the best!! I ran out of it the other day when making something, and ended up finding a box of corn Chex in my parent’s cupboard. I ran them through the food processor, and they worked great. But panko still owns my heart.
Yes to the compost – thank you!! We (Troy) are planning on building some vertical strawberry planters soon. Lots of garden work coming up.
So good! I bet even better in an air fryer (I don’t have one, but I’d imagine)!
So good! I bet even better in an air fryer. Thank you..
We love them in the airy fryer!
I can’t find the temperature to use in the oven and the recipe doesn’t say anything about the baking powder listed in the ingredients.
So sorry about that Tonia! I’ve updated the recipe card to reflect that missing information.
Thank you! I made these tonight and they turned out wonderful! I really liked being able to make so many at one time in the oven. I was pretty sure the baking powder went in with the panko mix. I had the oven temp a little too low but when I realized they weren’t browning I turned it up so no worries. Thanks for responding so fast.
So glad you liked them and I agree the oven method is awesome to make a ton!!
Hi, I was wondering what the baking powder does for the chips, what would the chips be like without it…I see this recipe was posted a while ago so no biggie if you don’t reply…if I am able to update my comment I’ll rate the recipe tonight or tomorrow…thank you for the recipe
You can make it without the baking powder if you’re out or don’t want to use it. It just helps the mix bind together a bit better.
Thank you for replying. I made these in my air fryer, here are the changes I made and why
1- I had to 1/2 the recipe because my second zucchini ended up being an old cucumber oops my bad
2- I used 1/4 of cup Italian breadcrumbs and a scant 1/4 cup of grated Parmesan cheese because I had no panko crumbs
3- I set my air fryer to 375 and cooked for about 9 to 10 minutes because my air fryer Cooked the first batch at 390 a little much
4- I sliced the zucchini a little thicker than directed because that’s just how I like it
I mixed sour cream with McCormick’s roasted garlic and herb seasoning for a dip And refrigerated spaghetti sauce mixed with some Splenda for dip #2
My vegetable hating husband followed his nose to the air fryer and ate the whole first batch and half the last batch! He says “mmm good job Babe I like these cooked like that” I shared the rest with my daughter
I ended up using the baking powder…thank you for this recipe it was delicious! 5 stars⭐ from our family.
Amanda,
I love the changes you made and am so glad they worked out well for you. And hurray for winning over a veggie hater!
How thick do you cut the zucchini for the air fried?would 1/4 or 1/2 be best. Thanks
Margaret either would work and I’ve done both. I usually use a mandoline and I believe the thinner setting is 1/4 inch.