Parmesan Zucchini Chips
Parmesan Zucchini Chips are made with thin-sliced zucchini, Parmesan, panko, and smoked paprika; air fry at 375°F for 12 minutes until shatteringly crispy.
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Method
- 1
Slice zucchini into even ⅛-inch rounds using a mandoline. Pat completely dry with paper towels — this is critical.
- 2
Toss slices in olive oil. Mix Parmesan, panko, garlic powder, paprika, salt, and pepper in a shallow bowl.
- 3
Press each round into the coating on both sides. Arrange in a single layer — no overlapping.
- 4
Air fry at 375°F for 10-12 minutes, flipping halfway, until golden and crisp on the edges.
- 5
Serve immediately with marinara or ranch for dipping.
Pro tip. The mandoline is non-negotiable — uneven slices mean some burn while others stay soggy. Dry them thoroughly or the coating won't stick.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 120 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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