Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1/2 cup grated Parmesan cheese (freshly grated works best)
- 1/2 cup Panko breadcrumbs (or crushed pork rinds for a Keto version)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or avocado oil spray
Instructions
- Start by slicing your zucchinis into uniform 1/4-inch rounds. To ensure maximum crispiness, lay the slices on a paper towel and sprinkle them with a tiny bit of salt. Let them sit for 5 minutes, then pat them dry with another paper towel to remove excess moisture. In a medium bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. Lightly coat the zucchini slices with a tiny bit of oil or a quick spray so the coating sticks perfectly.
- Preheat your air fryer to 390°F (200°C). Dip each zucchini slice into the Parmesan mixture, pressing down firmly so the breading adheres to both sides. Place the slices in the air fryer basket in a single layer. Do not stack them, as they need space for the air to circulate. Cook for 8 to 12 minutes, flipping halfway through. They are done when the coating is golden brown and the edges look crisp.
- Remove the chips carefully from the air fryer basket using tongs. Let them rest for just one minute on a wire rack; this helps the coating firm up even more. Serve them immediately while they are hot and crunchy. These chips pair beautifully with a side of marinara sauce, ranch dressing, or a spicy chipotle mayo dip. Garnish with a sprinkle of fresh parsley if you want to feel fancy!
- Cook Time: 22 minutes