Ingredients
Method
- Preheat the air fryer to 375°F.
- Pat the zucchini slices dry on both sides with paper towels to remove excess moisture.
- Place the dried zucchini slices in a medium bowl and toss with olive oil until evenly coated.
- In a small bowl, combine the grated Parmesan cheese, garlic powder, salt, and black pepper.
- Sprinkle the Parmesan mixture over the oiled zucchini slices and toss gently until all slices are evenly coated.
- Arrange the zucchini slices in a single layer in the air fryer basket without overlapping; cook in batches if necessary.
- Air fry for 8–12 minutes, flipping the slices halfway through, until they are golden brown and crispy on the edges.
- Transfer the zucchini chips to a plate and serve immediately while hot and crisp.
Notes
- For extra crisp chips, slice the zucchini as evenly and thinly as possible and dry thoroughly before seasoning.
- Reduce the salt to 1/4 teaspoon if you prefer a less salty chip or if your Parmesan is very salty.
- Use finely grated or powdery Parmesan for better coating and crispier texture.
- Cook the chips in a single layer; overcrowding the basket will lead to softer, less crispy chips.
- Reduce the salt to 1/4 teaspoon if you prefer a less salty chip or if your Parmesan is very salty.
- Use finely grated or powdery Parmesan for better coating and crispier texture.
- Cook the chips in a single layer; overcrowding the basket will lead to softer, less crispy chips.