Sustainable Cooks
First Time Visiting? Start Here!

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 makes these healthier fried zucchini chips poppable and irresistible.
a wooden tray filled with air fryer zucchini chips on a white board

Free Guide Get 14 Recipes You Can Make From Your Pantry

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

As an Amazon Associate, I earn from qualifying purchases.

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 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!

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

What to Serve With Air Fried Zucchini Chips

You’ll love these poppable bites with a side of Sugar-Free Pizza Sauce, Crockpot Spaghetti Sauce, or Greek Yogurt Buttermilk Ranch.

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.

6 photos showing step by step how to bread and cook air fryer zucchini chips

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.
  • 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 at 350F to crisp them back up.
a hand dipping fried zucchini in a white bowl of marinara

WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

a wooden tray filled with air fryer zucchini chips on a white board
Print Recipe
4.91 from 11 ratings

Air Fryer Zucchini Chips

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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}
  • 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, 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 350F 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 350F for 6 minutes.

Notes

Oven: 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).
  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.
Nutrition Facts
Air Fryer Zucchini Chips
Amount Per Serving (10 chips)
Calories 95 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 37mg12%
Sodium 183mg8%
Potassium 290mg8%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 250IU5%
Vitamin C 14mg17%
Calcium 117mg12%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

33 comments on “Air Fryer Zucchini Chips”

  1. My husband ask for more. He does not like zucchini!5 stars

  2. These look amazing, can’t wait to try them!

  3. 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!! 5 stars

  4. 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!5 stars

  5. How thick do you cut the zucchini for the air fried?would 1/4 or 1/2 be best. Thanks

  6. 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.5 stars

      • 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!

  7. 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.5 stars

      • So glad you liked them and I agree the oven method is awesome to make a ton!!

  8. So good! I bet even better in an air fryer. Thank you..4 stars

  9. So good! I bet even better in an air fryer (I don’t have one, but I’d imagine)!5 stars

  10. 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.