Crispy Air Fryer Zucchini (Printable)

Thin zucchini slices tossed in seasoning and air-fried to a golden, crispy snack everyone will enjoy.

# What You'll Need:

01 - 2 medium zucchinis, thinly sliced (about 1/8 inch thick)

02 - 2 tablespoons olive oil

03 - 1/4 cup grated Parmesan cheese (optional)

04 - 1/3 cup gluten-free breadcrumbs

05 - 1/2 teaspoon garlic powder

06 - 1/2 teaspoon smoked paprika

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

01 - Pat zucchini slices dry using paper towels to remove excess moisture.

02 - Toss zucchini slices in a large bowl with olive oil until evenly coated.

03 - Combine Parmesan cheese, gluten-free breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper in a separate bowl.

04 - Press each zucchini slice into the breadcrumb mixture, ensuring even coating.

05 - Place zucchini slices in a single layer within the air fryer basket, working in batches if needed.

06 - Cook at 400°F for 8 to 10 minutes, flipping halfway through, until golden and crisp.

07 - Transfer chips to a wire rack to cool slightly before serving.

01 -

They're ready in 25 minutes total, which means you can make them on a Tuesday night without overthinking it.
Your air fryer does almost all the work while you pour a drink and chat with whoever's nearby.
Even people who claim they don't eat vegetables will keep reaching for one more chip.

02 -

Excess moisture on the zucchini will steam them instead of crisping them, so don't skip the paper towel step even if it feels unnecessary.
Overcrowding the air fryer basket is the fastest way to disappointment—give each chip space to breathe, or you'll end up with soft, oily results instead of crispy ones.

03 -

A mandoline slicer saves time if you're making these for a crowd, but a sharp knife works just fine—consistent thickness matters more than speed.
Don't skip the flipping halfway through cooking; it's the difference between crispy and unevenly cooked, and it only takes ten seconds.