Crispy Air Fryer Zucchini Chips

Last summer my garden produced more zucchini than two people could reasonably eat, and somewhere between zucchini bread and grilled rounds, I discovered these chips. My husband walked in asking what smelled so incredible and proceeded to eat half the batch straight from the cooling rack. Now they are our go-to Friday night snack, perfect for when we want something crunchy but not heavy.

I made these for a book club meeting last month, and three people asked for the recipe before they even finished their first helping. Something about that combination of salty Parmesan and smoky paprika just makes people keep reaching for more. They disappeared faster than the homemade hummus I spent twice as long preparing.

Ingredients

• 2 medium zucchinis: Slice these as thin as possible, especially the middle pieces which hold up best to crisping
• 1/2 cup almond flour: This creates the lightest, crunchiest coating but regular breadcrumbs work beautifully too
• 1/4 cup grated Parmesan cheese: The salty umami that makes these completely irresistible
• 1/2 teaspoon garlic powder: Use fresh garlic powder, not garlic salt, for the best flavor balance
• 1/2 teaspoon smoked paprika: This adds such a wonderful depth and subtle smokiness
• 1/2 teaspoon salt: Adjust based on how salty your Parmesan is
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1 large egg: Room temperature eggs adhere better to the zucchini
• 1 tablespoon water: Thins the egg just enough for an even coating
• Olive oil spray: This is essential for getting that golden, crispy finish

Instructions

Heat things up:

Preheat your air fryer to 400°F for a full 3 minutes so the chips start crisping immediately.

Dry the zucchini:

Pat each slice thoroughly with paper towels because any moisture will keep them from getting properly crispy.

Set up your stations:

Whisk the egg with water in one shallow bowl, then mix the almond flour, Parmesan, and all seasonings in another.

Coat each slice:

Dip zucchini into egg, letting excess drip off, then press firmly into the flour mixture to coat both sides well.

Arrange in batches:

Place slices in a single layer without crowding, then give them a quick spray of olive oil.

First crisping:

Air fry for 8 minutes until the bottoms start turning golden brown and fragrant.

Flip and finish:

Turn each chip carefully, spray again with oil, and cook 5 to 7 more minutes until evenly crispy.

Eat immediately:

These are best enjoyed straight from the air fryer while still warm and at their crunchiest.

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My daughter who claims to hate zucchini ate these by the handful and asked if I could make them for her birthday party. That is when I knew this recipe was a keeper. Something transforms completely in that air fryer magic.

Getting The Perfect Slice

A mandoline changed everything for me when making these chips. The consistent thickness means every chip crisps at the same rate, and thin slices really do make the difference between a vegetable slice and an actual chip. If you are slicing by hand, take your time and aim for paper thin rounds.

Making Ahead

These are best eaten right away but you can prep everything hours ahead. Slice and dry the zucchini, mix your coating, and keep them separate until you are ready to cook. Leftovers will lose their crunch overnight but can be crisped again at 350°F for a few minutes.

Serving Ideas

These chips shine alongside a simple marinara or garlic aioli for dipping. I have also served them as a lighter side alongside sandwiches and burgers. They are substantial enough to feel like real food but light enough that you do not need a nap afterward.

• Try adding dried herbs like oregano or basil to the coating mixture
• A pinch of cayenne pepper creates a nice spicy kick
• Leftovers can be crushed over salads for an unexpected crunchy element

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There is something deeply satisfying about turning a humble garden vegetable into something people cannot stop eating. These chips have become my secret weapon for summer entertaining.