Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1/2 cup Panko breadcrumbs (use gluten-free if preferred)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Olive oil spray
Instructions
- Start by washing the zucchinis and patting them completely dry. Slice them into uniform 1/4-inch rounds; using a mandoline slicer helps achieve perfect consistency. Place the slices on paper towels and sprinkle a pinch of salt over them. Let them sit for 5 minutes to draw out excess moisture, then pat them dry again. In a shallow bowl, whisk the egg. In a second bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dip each zucchini slice into the egg, let the excess drip off, and then press it firmly into the breadcrumb mixture until fully coated.
- Preheat your air fryer to 390°F (200°C). Lightly spray the air fryer basket with olive oil. Arrange the coated zucchini slices in a single layer in the basket, ensuring they do not overlap to allow for proper airflow. Spray the tops of the chips lightly with olive oil. Cook for 8 to 12 minutes, flipping the chips halfway through the cooking time. The chips are done when they are golden brown and feel firm to the touch.
- Remove the chips carefully using tongs and place them on a wire rack for one minute. This allows air to circulate around them, preventing the bottom from getting soggy. Serve the chips warm while they are at their peak crispness. Pair them with a side of marinara sauce, ranch dressing, or a zesty lemon-garlic aioli for the ultimate snacking experience.
- Cook Time: 27 minutes