As an Amazon Associate, I earn from qualifying purchases.
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.
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 Muffins, How to Freeze Zucchini, and Zucchini Relish.
Air Fryer Zucchini Ingredients
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.
Spray the zucchini liberally with olive oil (I used my Misto), and allow them to sit for 2-3 minutes.
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.
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
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.
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.
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.
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.
MORE RECIPES LIKE This
- See all our Air Fryer Appetizers here!
- The Best Air Fryer Fried Okra
- Air Fryer Egg Rolls
- Air Fryer Cheese Curds
- Air Fryer Potato Skins
- Crispy Air Fryer Green Bean Fries
- Air Fryer Pizza Rolls
- Air Fryer Pretzel Bites
- Air Fryer Potstickers
- Air Fryer Chicken Taquitos
- Air Fryer Pretzel Dogs
- Mac and Cheese Egg Rolls
- Air Fryer Asparagus
WEIGHT WATCHERS POINTS
One serving has 2 WW Freestyle SmartPoints.
Air Fryer Zucchini Chips
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband ask for more. He does not like zucchini!
I consider that a major win! I’m so glad it was such a hit with you both.
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.