Air Fryer Zucchini Chips
A light and crispy snack or appetizer, these air fryer zucchini chips offer a satisfying crunch with less oil. Pair them with a savory, herb-infused sour cream dip for a delightful contrast of textures and flavors.
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.
Notes
To store, place any remaining chips in an airtight container and refrigerate for up to 4 days. Reheat in the air fryer at 400°F for 2 to 3 minutes to restore crispness.