Crispy Air Fryer Zucchini

I started making these on a humid July afternoon when I had three overgrown zucchinis from a neighbor and no desire to turn on the oven. The air fryer was still new to me, mostly used for reheating fries, but I sliced them thin, tossed them with what I had, and within twenty minutes I was hoarding the entire batch. They vanished before dinner even started.

I brought a double batch to a backyard cookout once, tucked between the usual chips and dip. My friend's six-year-old, who claimed to hate vegetables, ate nine of them before anyone noticed. His mom asked for the recipe twice before we even sat down to eat.

Ingredients

• Zucchini: Choose firm, medium-sized ones, the monsters get seedy and soggy, and the skinny ones disappear into nothing.
• Olive oil: Just enough to help the coating stick, not drown it, I learned that after my first greasy attempt.
• Parmesan cheese: This is optional but it adds a salty, nutty crust that makes them addictive, skip it if you want dairy-free.
• Gluten-free breadcrumbs: Regular works too, but the gluten-free ones I use crisp up beautifully and nobody ever notices the swap.
• Garlic powder: Fresh garlic burns too fast in the air fryer, powder gives you flavor without the char.
• Smoked paprika: This is the secret, it gives them a grilled, almost bacon-like depth that regular paprika just cant match.
• Sea salt and black pepper: Simple backbone seasoning, taste as you go because Parmesan already brings salt.

Instructions

Dry the zucchini:

Pat each slice with paper towels until theyre nearly squeaky. Any moisture left behind will steam instead of crisp, and youll end up with limp chips.

Coat with oil:

Toss the slices in a large bowl with olive oil, using your hands to make sure every piece gets a light, even gloss. Dont pour it on, drizzle and toss.

Mix the coating:

Combine Parmesan, breadcrumbs, garlic powder, smoked paprika, salt, and pepper in a separate bowl. Stir it well so the spices distribute evenly.

Dredge each slice:

Press each zucchini round gently into the breadcrumb mixture, flip it, press again. You want a thin, clingy coat, not a thick crust.

Arrange in the basket:

Lay them in a single layer, leaving a little space between each one. Overlapping makes them soggy, so work in batches if you need to.

Air fry:

Set the air fryer to 400°F and cook for 8 to 10 minutes, flipping halfway through. Theyll go from pale to golden fast, so keep an eye on them after the seven-minute mark.

Cool on a rack:

Transfer the chips to a wire rack instead of a plate so air can circulate underneath. They crisp up even more as they cool for a minute or two.

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One evening I made these while my partner was on a work call in the next room. He came out during a break, ate half the batch standing at the counter, and asked if I could make them every week. Theyve been in our rotation ever since.

Flavor Twists

A pinch of cayenne wakes them up if you like heat, or swap the smoked paprika for Italian seasoning and theyll taste like little pizza bites. I once dusted them with nutritional yeast instead of Parmesan and they had this cheesy, umami punch that my vegan friend devoured.

Serving Ideas

Ranch is classic, but tzatziki makes them feel fancy, and warm marinara turns them into a lighter mozzarella stick. I also love them plain, still warm, eaten one by one while standing in the kitchen pretending Im being patient.

Storage and Reheating

These are best fresh, but if you have leftovers, store them in an airtight container and reheat in the air fryer at 375°F for three to four minutes. The oven works too, but the air fryer brings back the crunch better. Microwaving will make them sad and limp, so skip that entirely.

• Let them cool completely before storing or theyll get soggy from trapped steam.
• Dont stack them in the container, layer them with parchment if you need to.
• Theyll keep for up to two days, but theyre never as good as the first ten minutes out of the fryer.

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These chips turned my air fryer from a novelty into my most-used appliance, and they make zucchini season something I actually look forward to. I hope they disappear just as fast in your kitchen.

Recipe Questions & Answers

→ How can I achieve extra crispiness with these zucchini chips?

Patting zucchini slices dry to remove moisture and using Parmesan cheese in the coating helps create a crispier texture when air frying.

→ Can I make these zucchini chips dairy-free?

Omit the Parmesan or use a plant-based cheese alternative to keep the coating dairy-free without losing flavor.

→ What are good seasoning substitutes for smoked paprika?

Italian seasoning or a pinch of cayenne pepper offer flavorful alternatives to smoked paprika for a different spice profile.

→ Is it necessary to flip the zucchini chips during cooking?

Flipping halfway through air frying ensures even browning and crispiness on both sides of the zucchini chips.

→ How should I prepare the zucchini slices before seasoning?

Slice zucchini thinly (about 1/8 inch), then pat dry with paper towels to remove excess moisture before coating.