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Make amazing Air Fryer Zucchini Chips for your family with this simple recipe! A crunchy coating of panko breadcrumbs and parmesan cheese makes these healthier fried zucchini chips poppable and irresistible.

a wooden tray filled with air fryer zucchini chips on a white board
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These breaded zucchini chips in the air fryer are so good, packed with flavor, and are a simple and delicious snack you’re going to love.

If you’re looking for a non-breaded zucchini recipe, check out this Air Fryer Zucchini. It’s perfectly roasted zucchini in the air fryer!

And if you need to know what to do with excess zucchini after making this recipe, I’ve got you covered! Check out our other zucchini recipes like: Chocolate Zucchini MuffinsHow to Freeze Zucchini, and Zucchini Relish.

Air Fryer Zucchini Ingredients

2 zucchini, an egg, and other bowls on a white board

This recipe has:

  • Zucchini
  • Panko breadcrumbs
  • Grated Parmesan
  • 1 egg
  • Salt, pepper, and baking powder
  • Olive oil spray

How to Make Air Fryer Zucchini Chips

*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.

Start by slicing the ends off of the zucchini, and then cut them into rounds. Place the slices on a plate lined with a clean towel and sprinkle them with salt.

Lay another towel on top and then a heavy pot or pan on top (I use my cast iron Dutch oven). Allow the slices to sit for 10-15 minutes to draw extra moisture out.

Mix the 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.

2 photos showing how to bread courgette.

Spray the zucchini liberally with olive oil (I used my Misto), and allow them to sit for 2-3 minutes.

a plate of breaded zucchini.

Preheat the air fryer at 350˚F for 3 minutes. Brush the basket of the air fryer basket with olive oil or use air fryer parchment.

Place zucchini chips in a single layer in the basket. Bake at 350˚F for 6 minutes.

2 photos showing breaded zucchini chips in an air fryer.

Equipment Needed

For fried zucchini in the air fryer, you’ll need:

  • An air fryer – I have this one, but any basket or oven-style model should work
  • Cutting board & knife (or a mandoline)
  • A few medium-sized mixing bowls
  • Olive oil spray bottle – I used my Misto

HOW TO STORE AND REHEAT

Storing Leftovers: Allow the fried zucchini to fully cool, and store leftovers covered in an air-tight container in the fridge for 2-3 days.

Reheating Leftovers: Cook completely and then let sit at room temperature for up to a few hours. Simply pop the zucchini chips back in the air fryer for 3 minutes at 350˚F to crisp them back up.

Freezing Leftovers: I do not recommend freezing leftover fried zucchini from the air fryer.

What to Serve With Air Fried Zucchini Chips

You’ll love these poppable bites with a side of Homemade Pizza Sauce, Cherry Tomato Sauce, Crockpot Spaghetti Sauce, Pesto Mayo, or Yogurt Ranch Dressing.

Frequently Asked Questions

How Do You Keep Zucchini Chips From Getting Soggy?

The prep work in making these air fried zucchini chips is what keeps them super crispy.

By pressing the extra moisture out of the slices before breading them, you’ll keep them from getting soggy.

Liberally spraying the coating with olive oil (I use my Misto) and allowing the chips to sit for 2-3 minutes before air frying allows the oil to soak into the panko. Well-sprayed panko helps mimic the texture of deep-fried breading.

Preheating the air fryer also allows them to start cooking immediately which helps give you the crunchiest breading.

How to choose the best zucchini for making breaded zucchini in the air fryer?

Select zucchini that are smaller (max of ~2 inches wide) for these zucchini chips.

Large zucchini often lack flavor and a desirable texture and are best saved for zucchini bread or Chocolate Zucchini Muffins.

Can I make these plant-based?

Yes! Replace the egg with your favorite plant-based mayo or yogurt, and sub in nutritional yeast for the Parmesan, or use shredded vegan cheese.

Can I make these gluten-free?

Absolutely! There are brands of gluten-free panko, or you can use crushed up potato chips, pork rinds, or traditional gluten-free breadcrumbs.

Pro Tips/Recipe Notes:

  • Thinner slices of zucchini work 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.
  • Look for grated Parmesan and not shredded or shaved. You want the cheese to have a breadcrumb-like texture.
a hand dipping fried zucchini in a white bowl of marinara

WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

4.93 from 14 ratings

Air Fryer Zucchini Chips

Servings: 5 people
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
a wooden tray filled with air fryer zucchini chips on a white board
Make amazing air fryer zucchini chips for your family with this simple recipe! A crunchy coating of panko breadcrumbs and parmesan cheese makes these healthier fried zucchini chips poppable and irresistible.

Ingredients 

  • 2 small zucchini {cut into small slices}
  • 1/2 tsp sea salt
  • 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.
    2 small zucchini, 1/2 tsp sea 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.
    1 cup panko, 1/4 cup grated parmesan, 1/4 tsp kosher salt, black pepper to taste, 1 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.
    olive oil spray
  • Preheat the air fryer at 350˚F for 3 minutes.
  • Brush the basket of the air fryer basket with olive oil or use air fryer parchment.
  • Place zucchini chips in a single layer in the basket.
  • Bake at 350˚F for 6 minutes.

Notes

  1.  Thinner slices of zucchini work best for overall consistent frying.
  2. You can dredge the chips in a bit of all-purpose flour before the egg mixture if you want a thicker breading.
  3. 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.
 
Oven Baking Instructions: place a baking rack inside a rimmed baking sheet and spray heavily with olive oil. Lay chips on top, spray with olive oil, and bake at 425 degrees for 25 minutes (flipping halfway through).

Nutrition

Serving: 10chipsCalories: 95kcalCarbohydrates: 11gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 37mgSodium: 183mgPotassium: 290mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 14mgCalcium: 117mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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33 Comments

    1. Yahoo! So glad to hear this, Holly. Zucchini chips are also what got me, a former zucchini hater, to embrace it. 🙂

  1. This is delicious. I did add a few sprinkles of oregano and cayenne. I used the Trader Joe’s summer truffle ketchup as a dip! I will definitely be making this again. 5 stars

    1. Um, truffle ketchup? Be right back, I need to run to TJ’s right now to get some. That sounds incredible!!

      So glad you enjoyed the zucchini. 🙂

  2. I don’t understand. Made these exactly how the recipe stated and they came out tasting way too eggy. so sad 🙁

    1. Hi Jenn, did you shake off excess egg after dipping it? That one egg should be enough for about 30-50 slices of zucchini.

  3. Making these right now….I’m sure they  will  be delicious…but did I  miss something? I see baking  powder in the video and on  picture  of ingredients….but  don’ t see it IN the  ingredients. How much?
    Thanks 5 stars

    1. Toni, I updated the recipe this year and removed the baking powder from the recipe card as I found it didn’t impact the recipe much. I can’t really reshoot the video just for one ingredient.

      I’ll make a note in the recipe card to clarify. Thank you for pointing that out!