Crispy Air Fryer Zucchini Chips (Printable Version)
Thin slices of zucchini baked to crispy perfection, paired with a flavorful creamy herb dip.
# What You Need:
→ Zucchini Chips
01 - 2 medium zucchinis, sliced into 1/8-inch rounds
02 - 0.5 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 0.5 cup grated Parmesan cheese
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - Olive oil spray
→ Ranch Dip
11 - 0.5 cup sour cream
12 - 0.25 cup mayonnaise
13 - 2 tablespoons buttermilk or milk
14 - 1 tablespoon chopped fresh chives
15 - 1 tablespoon chopped fresh parsley
16 - 1 teaspoon dried dill
17 - 0.5 teaspoon garlic powder
18 - 0.5 teaspoon onion powder
19 - 0.25 teaspoon salt
20 - 0.125 teaspoon black pepper
# How to Make It:
01 - Preheat the air fryer to 400°F.
02 - Place flour in one shallow bowl, beat eggs in a second bowl, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in a third bowl.
03 - Dredge zucchini slices in flour, dip into beaten eggs, then press into the panko mixture to coat thoroughly.
04 - Place coated zucchini slices in a single layer in the air fryer basket and lightly spray with olive oil.
05 - Cook for 8 to 10 minutes, flipping the slices halfway through until they are golden and crispy. Cook in batches if necessary.
06 - While the chips cook, mix all the ranch dip ingredients until smooth and season to taste.
07 - Serve the hot zucchini chips alongside the ranch dip.
# Expert Advice:
01 -
- They're crispy on the outside and tender inside without a drop of deep-frying oil, so you actually feel good eating a stack of them.
- The whole thing takes 30 minutes from zucchini to plate, perfect for when you need an impressive appetizer that doesn't require hours of prep.
- Homemade ranch tastes like a completely different thing than bottled, and once you taste the difference, there's no going back.
02 -
- Thin slicing is everything—1/8 inch is the sweet spot where the inside stays tender and the outside gets properly crispy without the whole thing drying out.
- Don't skip patting the zucchini dry before breading; any excess moisture is the enemy of crunchiness and will steam them instead of frying them.
03 -
- Double-coat any thick or oddly shaped slices by doing the egg and panko twice—they'll be extra crunchy and handle flipping better in the air fryer.
- Make your ranch dip the night before and let the flavors meld in the fridge; it tastes even better the next day.