Crispy Air Fryer Zucchini

My neighbor Sarah came over one afternoon with a mandoline she'd just bought, looking slightly terrified of it. We decided right then to test it on zucchini, and somehow ended up with a basket full of paper-thin slices. Rather than let them wilt in the fridge, I tossed them with oil and breadcrumbs, threw them in the air fryer, and walked away. Ten minutes later, the kitchen smelled incredible—like a restaurant kitchen on a Friday night. When I pulled out that first batch, golden and shattering like glass, Sarah's face told me everything. We'd stumbled onto something special.

I made these for a potluck last summer, nervous because everyone else was bringing casseroles and desserts. I packed them in a mason jar still warm, knowing they'd go soft during the drive. Turns out I was wrong—they stayed crispy, and they disappeared within twenty minutes. A woman I'd never met before asked for the recipe while munching on the last handful, and that's when I realized: sometimes the simplest things matter the most.

Ingredients

• Zucchini: Two medium ones, sliced thin (about 1/8-inch)—thinner than you think you need, because they shrink and that's where the magic happens.
• Olive oil: Two tablespoons coat everything evenly and help the breadcrumb mixture stick without making them greasy.
• Parmesan cheese: A quarter cup, finely grated—this is optional but honestly why skip it, it adds a salty depth that makes people ask what you did differently.
• Gluten-free breadcrumbs: A third of a cup (regular is fine if you're not avoiding gluten), they're the crispy backbone of the whole thing.
• Garlic powder: Half a teaspoon gives warmth without the sharpness of fresh garlic.
• Smoked paprika: Half a teaspoon adds a whisper of something smoky that makes people wonder what your secret ingredient is.
• Sea salt: Half a teaspoon, adjustable to your taste and whether you used salted Parmesan.
• Black pepper: A quarter teaspoon, freshly ground if you have a grinder, because the pre-ground stuff loses something over time.

Instructions

Dry those slices thoroughly:

Pat each zucchini round with paper towels like you're gently waking them up, not wrestling them. Moisture is the enemy of crispiness, and this step is where most people slip up.

Coat with oil:

Toss the dried slices in a large bowl with olive oil until every piece glistens slightly. Don't be shy—they need that coating to help everything else stick.

Mix your seasoning blend:

In a separate bowl, stir together the Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper. Crush any lumps with the back of a spoon so it's even and feels like fine sand.

Dredge each slice:

One at a time, lay a zucchini slice in the seasoning mixture, flip it, press gently so the coating adheres, and set it aside on a plate. This is meditative work—the kind of thing that feels slower than it actually is.

Arrange in the air fryer:

Lay them flat in a single layer, not overlapping, because air fryer magic depends on hot air reaching every side. Work in batches if your basket is small, and don't feel bad about that.

Fry them to golden:

Set the temperature to 400°F and cook for 8 to 10 minutes, flipping halfway through. You'll know they're done when they're golden brown and feel crisp when you press one gently.

Cool briefly on a rack:

Transfer them to a wire rack or paper towels so steam doesn't make them soggy. They'll continue to crisp up as they cool, so resist the urge to eat them immediately, even though you want to.

Save

My daughter, who usually pushes vegetables to the side of her plate, asked for seconds without being asked. That's when I knew this wasn't just a snack—it was permission to let her eat something good for her without it feeling like a compromise. Sometimes the best recipes are the ones that make everyone happy at the same time.

Making Them Your Own

The beauty of this recipe is that the base is almost impossible to mess up, so you can play around. I've swapped the smoked paprika for Italian seasoning when I'm feeling herby, and once I added a pinch of cayenne because someone mentioned they liked heat. The breadcrumb mixture is your canvas—think of what flavors you actually crave and start there.

Storage and Reheating

Crispy chips are best eaten the day you make them, but I've kept them in an airtight container for two days and revived them quickly in a 350°F oven for three or four minutes. They won't be quite as spectacular as fresh, but they're still good. Cold zucchini chips are also strangely addictive if you're digging through the fridge the next morning.

What to Serve With Them

These chips are hungry for a dipping sauce, and honestly, almost anything works. I've gone through phases where I was obsessed with different pairings, and every one had merit. The sauce matters less than the actual chip—if you nail the cooking, the zucchini itself is the star.

• Ranch is the expected choice and it's expected for a reason—creamy, cool, and it lets the chip shine.
• Tzatziki adds a Mediterranean vibe and the cucumber echoes the zucchini in a way that feels intentional.
• Marinara works if you want to lean into the crispy vegetable as a fun appetizer rather than a standalone snack.

Save

These chips have become my go-to when I need something fast that tastes intentional. Make them once and you'll understand why they keep getting requested.

Questions & Answers

→ What thickness should zucchini slices be for best results?

Slicing zucchini about 1/8-inch thick ensures they crisp up evenly without becoming soggy or too hard.

→ Can I omit Parmesan and still get crispy chips?

Yes, omitting Parmesan works well especially with extra breadcrumbs; it also makes the chips dairy-free.

→ How do I prevent zucchini from getting soggy in the air fryer?

Patting slices dry before coating and avoiding overcrowding the basket helps maintain crispness.

→ What alternative seasonings can I use for variety?

Try Italian seasoning, cayenne pepper for heat, or add fresh herbs to change flavor profiles.

→ Is air frying the healthiest cooking method for zucchini chips?

Air frying uses minimal oil and preserves nutrients while creating a crispy texture, making it a healthier option than deep-frying.