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Air Fryer Zucchini Chips with Parmesan

Air Fryer zucchini chips with parmesan deliver shatteringly crispy, golden parmesan-crusted rounds—thin slices with a quick sweat and blot-dry step for extra crunch. Air fried at 375°F until deeply golden, then fanned out like a chip basket for an easy, low-carb appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Zucchini chips coating
  • 2 zucchini Slice into very thin rounds (about 1/8 inch).
  • 1 tsp salt For sweating; used then blotted dry.
  • 0.5 cup parmesan cheese Grated for the crust.
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 0.25 tsp black pepper
  • 0.25 tsp paprika
  • olive oil spray Lightly coat zucchini slices so the parmesan adheres and crisps.
  • ranch or marinara for dipping Serve on the side for dipping.

Equipment

  • 1 air fryer

Method
 

Prep zucchini
  1. Slice zucchini into very thin rounds (about 1/8 inch) and toss with salt, then let sit for 15 minutes on paper towels to draw out moisture.
  2. Blot the zucchini dry thoroughly with fresh paper towels so the parmesan crust can crisp instead of steaming.
Season parmesan crust
  1. Preheat the air fryer to 375°F while you prepare the coating.
  2. Mix the parmesan, garlic powder, Italian seasoning, black pepper, and paprika on a plate.
Coat and air fry
  1. Spray both sides of the zucchini lightly with olive oil, then press one side into the parmesan mixture until coated.
  2. Arrange zucchini in a single layer in the air fryer basket (work in batches if needed) so each chip crisps evenly.
  3. Air fry for 8–10 minutes, checking at 6 minutes, until golden and crispy; they will crisp a bit more as they cool.
Serve
  1. Serve immediately with ranch or marinara for dipping.

Notes

For maximum crunch, slice zucchini consistently thin and blot very dry before coating; any surface moisture will soften the crust. Store leftovers in the fridge up to 2 days, and re-crisp in the air fryer at 350°F for 2–3 minutes. Freezing isn’t recommended because zucchini texture breaks down when thawed. Dietary swap: use grated pecorino-romano (same method) for a sharper flavor while keeping it low-carb.