Crispy Air Fryer Zucchini Chips

I discovered air fryer zucchini chips by accident one summer afternoon when I had a garden overflow and absolutely no appetite for another zucchini bread. My neighbor mentioned she'd been making them for her kids, and I was skeptical—how could something so simple become actually crunchy and not soggy? Two weeks later, I couldn't stop making them.

I made these for my sister's book club once, thinking they'd be ignored in favor of actual snacks. She caught me eating them straight from the air fryer basket and laughed, then everyone at the table abandoned the store-bought chips entirely. That's when I knew they were something special.

Ingredients

• Zucchini: Two medium ones, sliced thin—this matters because thickness changes everything in the air fryer.
• Gluten-free panko breadcrumbs: The regular kind works too, but panko gives you that delicate crunch that shatters between your teeth.
• Parmesan cheese: Grated fresh if you have it, because the pre-grated stuff sometimes doesn't brown as evenly.
• Garlic powder: Just a half teaspoon, but it somehow elevates this from snack to something you'd order at a restaurant.
• Smoked paprika: Not essential, but it adds a subtle depth that makes people ask what the secret ingredient is.
• Salt and black pepper: Standard amounts, though I always taste the breading mixture before committing.
• Egg and milk: Your binding agent—the milk helps the egg go further and coat more evenly.

Instructions

Dry your zucchini thoroughly:

This step is your whole secret. Pat each slice with paper towels until they're genuinely dry—excess moisture is the enemy of crispiness, and you want no regrets here.

Mix your breading blend:

Combine panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl and give it a good stir so everything distributes evenly.

Prepare your egg wash:

Whisk egg and milk together in another shallow bowl until it's uniform and ready to cling to your zucchini slices.

Coat each slice:

Dip a zucchini slice into the egg mixture, then immediately press it into the breadcrumb mixture, turning it gently so both sides get coated and the crumbs actually adhere.

Arrange in your air fryer:

Lay them out in a single layer without overlapping—overlapping is how you end up with some crispy and some steamed, and that's a tragedy you can avoid.

Air fry until golden:

Set to 400°F for 8 to 10 minutes, flip them halfway through so they brown evenly, and pull them out when they look golden and smell incredible.

Serve immediately:

Don't wait—they're at peak crispiness right now, and that window closes fast.

Save

My partner surprised me once by making these without asking and leaving them on the counter as a snack situation. I came home to warm zucchini chips and realized he'd figured out this recipe had somehow become part of our regular rotation. That's when it felt less like cooking and more like creating something people genuinely wanted to eat.

The Breading Matters More Than You Think

I've made these with regular breadcrumbs, panko, crushed pork rinds, and even almond flour, and panko wins every time. The texture is lighter and shatters differently, creating this perfect interplay between crunch and tender zucchini underneath. Don't overthink it, but also don't skip the quality ingredient—this recipe is simple enough that every single component matters.

Customization Without Losing the Plot

I've added everything from cayenne to Italian seasoning to everything bagel seasoning, and they all work if you respect the ratio and remember that you're just flavoring the panko. The one thing I've learned is that fresh herbs like basil or oregano don't air fry the same way—they burn or disappear—so stick to dried or powdered versions. The simplicity is actually the strength here, and you can come back to it clean or build on it without confusion.

Dips, Sides, and What Actually Happens to Leftovers

I serve these with lemon wedges and marinara because that's the classic, but ranch dip, sriracha mayo, or even a simple garlic aioli work perfectly. They reheat okay in a conventional oven at 350°F for a few minutes if you somehow have leftovers, though honestly that's rare in this house. Cold ones eaten straight from the fridge the next morning are their own strange delight, which nobody expects to love but everyone does anyway.

• Squeeze lemon right over them while they're still hot for brightness that cuts through the richness.
• Make a simple mayo-based dip with garlic and lemon juice for something that feels restaurant-quality with almost no effort.
• Save these for when you need to impress people casually, because they're the kind of snack that makes everyone think you're doing something more complicated than you actually are.

Save

These zucchini chips remind me that the best recipes are often the simplest ones, the ones that don't need much but somehow become something you reach for again and again. Make them once, and they'll probably end up on your regular rotation too.

Recipe FAQ

→ How do you achieve a crispy texture without frying in oil?

Using an air fryer circulates hot air around coated zucchini slices, producing a crunchy exterior similar to traditional frying but with less oil.

→ Can I make this dish dairy-free?

Yes, substitute Parmesan with nutritional yeast to maintain a cheesy flavor while keeping it dairy-free.

→ What is the best way to slice zucchinis for even cooking?

Use a sharp knife or mandoline to cut thin, uniform slices ensuring consistent crispiness and cooking time.

→ Are gluten-free breadcrumbs necessary?

Gluten-free panko can be used to keep the dish gluten-free, but regular breadcrumbs also work if gluten is not a concern.

→ How long should the chips be cooked in the air fryer?

Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway, until the slices turn golden and crisp.

→ Can additional flavors be added to the coating?

Yes, spices like smoked paprika and garlic powder enhance flavor; chili flakes can be added for a spicy kick.