Crispy Air Fryer Zucchini Chips with Parmesan and Herbs
These golden, crispy zucchini chips are a guilt-free snack perfect for spring entertaining. Coated in a light Parmesan and herb crust, they emerge from the air fryer irresistibly crunchy with a tender center.
Ingredients
- 3 medium zucchini (about 500g), sliced into 5mm rounds
- 50g finely grated Parmesan cheese
- 30g almond flour
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Olive oil spray
- Fresh parsley, chopped, for garnish
- Marinara sauce, for dipping
Instructions
Pat zucchini slices dry with paper towels to remove excess moisture; this ensures maximum crispiness.
In a shallow bowl, combine Parmesan cheese, almond flour, garlic powder, Italian herbs, smoked paprika, salt, and black pepper.
Place beaten eggs in a separate shallow bowl.
Dip each zucchini slice into the egg, allowing excess to drip off, then press into the Parmesan mixture, coating both sides evenly.
Preheat air fryer to 200°C (400°F) for 3 minutes.
Arrange coated zucchini slices in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if necessary.
Lightly spray the tops with olive oil spray for extra crispiness.
Air fry at 200°C (400°F) for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Transfer to a serving plate, garnish with fresh parsley, and serve immediately with warm marinara sauce for dipping.
Did you make this?
Upload your photo and show how it turned out.
