Air Fryer Zucchini Chips
Make amazing Air Fryer Zucchini Chips for your family with this simple recipe! A crunchy coating of panko breadcrumbs and parmesan cheese make these healthier fried zucchini chips poppable and irresistible. No air fryer? You’ll also find alternative cooking methods in the post.
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If you’re like me, you get excited when you see fried zucchini on a restaurant menu. As much as I love deep-fried vegetables, I prefer to make a healthier version at home.
These air fryer zucchini chips are so good, packed with flavor, and are a simple and delicious snack you’re going to love.
And if you love poppable veggie snacks, check out these Fried Green Tomatoes, Fried Artichoke Hearts, Blistered Shishito Peppers, or Air Fryer Pickles, for an amazing healthy treat.
Need a healthy side dish that lasts a week in the fridge for fast meals? Try my Nana’s Cucumber and Onion Salad for a summery side.
How to Make Healthy Zucchini Chips
I’ll walk you through it here in photos, but you’ll find a detailed and printable recipe card at the bottom of the post.
Slice your zucchini into coins. I find about 1/4 of an inch works best. Try to get consistent widths if possible (I used my mandoline to make this easier).
Put the coins on a clean towel, sprinkle with a bit of salt to draw out moisture, and place another on top for 10-15 minutes. It isn’t mandatory, but it really does help the breading stick to the zucchini.
You’re going to start by setting up a “breading” station. Combine panko, Parmesan, salt, and pepper in one bowl and a beaten egg in another. Put a clean plate at the end of your assembly line.
Working in batches of 3-4, throw a few rounds of zucchini 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 your breaded zucchini onto a plate. Once you’ve finished breading all of them, I recommend spraying the tops of the chips with olive oil spray (I used my Misto) while they’re still on the plate. Really coat them and then let them sit 2-3 minutes. This lets the panko get extra crispy in the air fryer.
Bake! See the recipe card below for cooking times and temps.
What to Serve With Air Fryer Zucchini Chips
You’ll love these poppable bites with a side of Vegan Sriracha Aioli, Sugar-Free Pizza Sauce, Crockpot Spaghetti Sauce, or Greek Yogurt Buttermilk Ranch.
Pro Tips/Recipe Notes:
- Thinner slices of zucchini work the best for overall consistent frying.
- You can dredge the chips in a bit of all-purpose flour before the egg mixture if you want a thicker breading.
- 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 texture.
- You CAN make these ahead of time! Cook completely and then let sit at room temperature for up to a few hours. Simply pop the tray back in the air fryer for 3 minutes to crisp back up.
MORE RECIPES LIKE This
- The Best Air Fryer Fried Okra
- Air Fryer Egg Rolls
- Air Fryer Chocolate Chip Cookies
- Easy Tortilla Pizzas
- Crispy Air Fryer Green Bean Fries
- Air Fryer Pizza Rolls
- Air Fryer Pretzel Rolls
- Air Fryer Potstickers
- Spicy Green Beans
- Air Fryer Pretzel Dogs
- Mac and Cheese Egg Rolls
- Air Fryer Asparagus
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 away as fast as you can.
Air Fryer Zucchini Chips WEIGHT WATCHERS POINTS
One serving of has 2 WW Freestyle SmartPoints.
Air Fryer Zucchini Chips
Ingredients
- 2 small zucchini
- 1 cup panko
- 1/4 cup grated parmesan
- 1/4 tsp kosher salt
- black pepper to taste
- 1 egg, beaten
- Olive oil spray
Instructions
- 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, and pepper in a shallow bowl. In a separate bowl, beat the egg.
- Set up a little assembly line - bowl with egg, then panko mix, and plate. 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 and place on a clean plate.
- Spray the zucchini liberally with olive oil, and allow them to sit for 2-3 minutes.
- Spray or brush the basket of the air fryer basket with olive oil.
- Place zucchini chips in a single layer in the basket.
- Bake at 350 F for 6 minutes.
Notes
As an Amazon Associate, I earn from qualifying purchases.
This recipe was originally published in July 2018. It has been retested and updated with reader feedback. New photos have been added. For reference, here is one of the original photos:
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These look amazing, can’t wait to try them!
They’re sooooo good Keri!
Simple and deeeelicious!! Easy recipe to follow, Wouldn’t change a thing. And it was a hit with my 3 year old so that’s always a win!!
So glad you all liked them Erika! Finding snacks for 3-year-olds is like finding a hair from a unicorn mane.
My family has always grown zucchini. I have never been a zucchini fan until I tried this recipe. Other zucchini chips that I have tried have seemed both like a healthy veggie I didn’t find interesting and a heap of greasy fat that didn’t add much flavor. These are crispy, crunchy, and flavorful. Thanks so much for sharing!
Emily, so glad you liked these! They’re one of our favorites, and it’s so fun to eat fried vegetables. 🙂
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.
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!
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!!
So good! I bet even better in an air fryer. Thank you..
We love them in the airy fryer!
So good! I bet even better in an air fryer (I don’t have one, but I’d imagine)!
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.