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- 2 medium zucchinis - 1 cup breadcrumbs (panko or regular) - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon dried oregano - ½ teaspoon salt - ¼ teaspoon black pepper - 2 large eggs - Olive oil spray The first step to making these Air Fryer Zucchini Parmesan Chips is gathering your ingredients. You'll need two medium zucchinis. Choose firm zucchinis for the best crunch. Next, grab one cup of breadcrumbs. You can use panko for extra crunch or regular breadcrumbs if that’s what you have. You'll also need half a cup of grated Parmesan cheese. This cheese adds a rich flavor that pairs well with the zucchini. For spices, you will need one teaspoon of garlic powder, half a teaspoon of onion powder, half a teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. These spices give the chips a savory kick. To bind everything together, you will need two large eggs, beaten well. Lastly, have some olive oil spray on hand. This spray will help your chips become golden and crispy without adding too much fat. With these ingredients ready, you are set to make a tasty snack that everyone will love! First, set your air fryer to 400°F (200°C). Preheat it for about 5 minutes. This step helps the chips cook evenly and become crispy. In a shallow bowl, mix the following ingredients: - 1 cup breadcrumbs (panko or regular) - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon dried oregano - ½ teaspoon salt - ¼ teaspoon black pepper Stir them together until well combined. This mixture will give your chips a tasty crust. Take two medium zucchinis and slice them thinly. In another bowl, beat 2 large eggs. Dip each zucchini slice into the egg, letting the extra drip off. Next, coat it in the breadcrumb mixture. Press gently so the crumbs stick well. Place the coated zucchini chips in a single layer in the air fryer basket. Don't let them overlap; this ensures they cook well. You may need to work in batches. Lightly spray the tops with olive oil. Cook for 10-12 minutes. Flip them halfway through. They should turn golden brown and crispy. Once cooked, transfer the zucchini chips to a wire rack. This helps keep them crispy. Serve them right away with marinara sauce or your favorite dip. Enjoy your crunchy delight! To get your zucchini chips super crispy, cut them thin. Aim for about 1/4 inch thick. Thinner slices crisp better. Use panko breadcrumbs for extra crunch, too! They have a light texture that works great in the air fryer. Don't overcrowd the basket. Leave space between the chips. This allows hot air to flow well, creating a perfect crunch. Soggy chips can be a bummer. To stop this, make sure to pat your zucchini slices dry before coating them. Use a clean kitchen towel or paper towel. The less moisture, the crisper the chips! Also, spray just enough olive oil on top of the chips before cooking. This will help them crisp without getting greasy. Always be careful when using your air fryer. First, ensure it is on a stable surface. Use oven mitts when handling hot parts, as they can get hot. Never touch the basket directly after cooking. Always unplug the fryer when not in use. Lastly, keep it clean. A clean air fryer works better and lasts longer. {{image_2}} You can easily switch up the flavor by adding different cheeses. Mozzarella gives a nice stretch and mild taste. Cheddar adds a sharp kick. You can mix these cheeses with Parmesan for a tasty blend. Just remember, the more cheese, the richer the flavor. Experiment to find your favorite combination. If you love heat, try making spicy zucchini chips. Add cayenne pepper or red pepper flakes to the breadcrumb mix. Start with a small amount and taste as you go. This will give the chips a nice kick! You can also dip them in a spicy sauce for extra heat. This variation is perfect for those who enjoy bold flavors. For a fun twist, explore different breading options. You can use crushed cornflakes for an extra crunch. Almond flour offers a low-carb choice that’s gluten-free. If you want a nutty flavor, try ground pistachios or walnuts. Each option brings a unique taste and texture to your chips. Don't hesitate to mix and match to find your perfect bite! To keep your leftover zucchini chips fresh, wait until they cool. Place them in an airtight container. You can store them at room temperature for up to two days. If you want them to last longer, refrigerate them. They will stay good for about a week in the fridge. Just remember, the longer they sit, the less crispy they become. When you’re ready to enjoy your leftover chips, you can reheat them in the air fryer. Preheat the air fryer to 350°F (175°C). Place the chips in the basket in a single layer. Heat them for about 3-5 minutes. This will help restore their crunchiness. You can also use a toaster oven if you don’t have an air fryer. If you want to save your zucchini chips for later, freezing is a great option. Start by letting them cool completely. Place the chips on a baking sheet in a single layer. Freeze them for about an hour. Then, transfer the frozen chips to a freezer bag. Remove as much air as possible before sealing. They can stay in the freezer for up to three months. When you're ready to eat them, you can cook them straight from the freezer. Just add a few extra minutes to the cooking time. You can use your oven to make zucchini chips. Preheat the oven to 225°F (110°C). Slice the zucchini thinly, then coat them in the egg and breadcrumb mix as in the air fryer method. Place them on a baking sheet lined with parchment paper. Bake for about 1 hour, flipping halfway through. Keep an eye on them so they don’t burn. Using frozen zucchini is not ideal for this recipe. Frozen zucchini contains more water, making it hard to get crispy chips. If you only have frozen zucchini, thaw it and drain excess water. Then, follow the same steps to coat and cook. Zucchini Parmesan chips taste great with various dipping sauces. Here are some options to try: - Marinara sauce - Ranch dressing - Garlic aioli - Spicy sriracha mayo These sauces add flavor and fun to your snacking experience. Leftover zucchini chips can last up to 3 days if stored properly. Keep them in an airtight container at room temperature. They may lose some crunch, but can still be tasty. If you want to enjoy them crispy again, reheat in the air fryer for a few minutes. Yes, you can make a vegan version of zucchini chips. Replace eggs with a mixture of ground flaxseed and water. For every egg, mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use this mixture to coat your zucchini slices, and follow the rest of the recipe as usual. This blog post covered how to make tasty zucchini chips. We talked about the right ingredients and step-by-step instructions to get crispiness. Tips help you avoid soggy chips and ensure safety. Variations let you get creative with flavors, and storage info keeps your snacks fresh. Enjoy this healthy treat and make it your own! You’ll love sharing these chips with friends and family.

Air Fryer Zucchini Parmesan Chips

Crunchy and delicious Air Fryer Zucchini Parmesan Chips are the perfect guilt-free snack! Made with fresh zucchini, Parmesan cheese, and flavorful herbs, these chips are easy to whip up and ready in just 25 minutes! Discover how to achieve the perfect crispiness in your air fryer with simple steps and minimal ingredients. Click through to explore this tasty recipe and impress your family or friends with a healthy twist on snacking!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 cup breadcrumbs (panko or regular)

½ cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs, beaten

Olive oil spray

Instructions
 

Preheat your air fryer to 400°F (200°C) for about 5 minutes.

    In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well.

      In another bowl, beat the eggs until well blended.

        Dip each zucchini slice first into the egg, allowing excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure it adheres.

          Arrange the coated zucchini chips in a single layer in the air fryer basket, ensuring they do not overlap. You may need to cook in batches.

            Spray the top lightly with olive oil. Air fry for 10-12 minutes, flipping halfway through, until the chips are golden brown and crispy.

              Once cooked, remove the zucchini chips and let them cool slightly on a wire rack. This helps them maintain their crispiness.

                Serve immediately as a snack or appetizer with marinara sauce or your favorite dipping sauce.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4