Crispy, cheesy, and guilt-free, these Air Fryer Zucchini Chips make the perfect snack or appetizer with just the right amount of crunch. Quick to prepare and satisfyingly addictive.
Each bite delivers a golden, savory crust around tender zucchini slices, paired with a creamy sour cream dip bursting with herbs. It’s a healthier twist on chips you’ll want to make again and again.
Key Ingredients That Make Air Fryer Zucchini Chips Irresistible
- Zucchini – The star of the show, sliced thin to create a tender yet sturdy base for a crispy bite.
- Egg & Milk – Acts as the binder to help the coating stick, adding a slight richness to the texture.
- All-Purpose Flour – The first layer of coating that ensures the egg mixture clings to the zucchini.
- Panko Breadcrumbs – Adds crunch and a light texture, perfect for air frying.
- Parmesan Cheese – Infuses a nutty, salty richness and crisps beautifully in the air fryer.
- Garlic Powder & Italian Seasoning – Brings bold, herby depth and aromatic warmth to every bite.
How to Make These Crispy Air Fryer Zucchini Chips
Start by slicing your zucchinis into even, ¼-inch rounds. Prepare your dredging station: one bowl with flour, another with a whisked egg and milk mixture, and a third with the seasoned panko-Parmesan blend.
Dip each zucchini slice first in flour, then egg wash, then coat generously with the breadcrumb mix. Lightly spray the air fryer basket, arrange the slices in a single layer, and cook at 400°F for 8 minutes, flipping once halfway.
While they cook, mix together the sour cream, Parmesan, herbs, and spices for a tangy, creamy dip. Serve warm and crispy zucchini chips straight from the fryer with the dip on the side.
Crunchy Tips & Flavorful Twists
To get maximum crispiness, avoid overcrowding the air fryer basket—cook in batches if needed. Pat the zucchini slices dry before dredging to help the coating stick better. Want an extra cheesy crust? Add more Parmesan to the breadcrumb mixture.
For a spicy kick, toss in a pinch of cayenne or smoked paprika. You can also swap out the sour cream dip for ranch, tzatziki, or a spicy mayo. Gluten-free breadcrumbs work well as a substitute for panko without sacrificing texture.
Storing and Reheating Leftovers Like a Pro
Store leftover zucchini chips in an airtight container in the fridge for up to four days. To bring back their signature crisp, reheat in the air fryer at 400°F for 2 to 3 minutes.
Freezing isn’t ideal, as the zucchini tends to soften and lose its texture after thawing, but these chips are so easy to make fresh, you won’t need to freeze them anyway.
Air Fryer Zucchini Chips
Ingredients
For the Chips
- ½ teaspoon garlic powder
- 2 tablespoons milk
- Cooking spray
- 1 cup panko breadcrumbs
- 1 large egg
- ½ teaspoon Italian seasoning
- 2 large zucchinis about 8” long, sliced into ¼” rounds
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
For the Dip
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- ½ tablespoon Italian seasoning
- ½ teaspoon dried dill
- ½ cup sour cream
- ½ teaspoon garlic powder
Instructions
- Place the flour in a shallow dish. In a separate bowl, whisk together the egg and milk until thoroughly blended. In a third container, stir together the panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning until evenly mixed. Dredge each zucchini slice first in the flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing lightly to adhere. Lightly coat the air fryer basket with cooking spray and arrange the zucchini slices in a single layer. Air fry at 400°F for 8 minutes, turning each piece halfway through the cooking time. For the dip, whisk the sour cream, Parmesan cheese, Italian seasoning, garlic powder, and dried dill in a small bowl until smooth. Season with salt and pepper to preference. Serve alongside the warm zucchini chips.
