Air fryer recipe · Snacks
Zucchini Chips
Crunchy herbed zucchini rounds in a light, crisp crumb coat - a fresh veggie snack.
- 25 minTotal time
- 175°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 50kcal
- 1.6 gprotein
- 7.3 gcarbs
- 2.0 gfat
- 1.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Zucchini2 medium
- Breadcrumbs3 tbsp
- Oil sprayas needed
- Italian herbs1/2 tsp
- Garlic powder1/4 tsp
- Saltto taste
Method
Slice and salt
Cut the zucchini into thin, even rounds and sprinkle them lightly with salt. Let them sit for 10 minutes, then blot off the water the salt has drawn out, because that surface moisture is what would otherwise leave the chips soggy.
Mix the crumb coat
Combine the breadcrumbs with the Italian herbs, garlic powder and a pinch of salt on a shallow plate. This seasoned dry coat is what gives the crunch, since zucchini on its own holds too much water to ever crisp by itself.
Press and coat
Press each blotted round firmly into the crumb mix on both sides so the coating really sticks. A light mist of oil spray over the crumbed rounds helps them brown into a golden, even crust instead of drying out pale and dusty.
Air-fry single layer
Lay the rounds flat in the basket without touching and air-fry at 175°C for 14 min, flipping once at the halfway mark. Serve them right away while the crumb is at its crispest, as zucchini chips soften quickly as they sit.
