Air-Fryer Zucchini Chips

These crispy air-fryer zucchini chips are absolutely perfect for anyone who wants a healthier snack that still gives you that satisfying crunch! Your whole family will love munching on these golden beauties, and the best part is they’re made with way less oil than regular fried chips. Plus, that creamy herb dipping sauce makes them taste like something from a fancy restaurant!

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Additional Time: 40 minutes, Total Time: 1 hour 5 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian

Nutrition Facts (per serving): 218 Calories, 11g Fat, 25g Carbs, 5g Protein

Ingredients You’ll Need

Zucchini: You’ll need 1 pound of zucchini, which is about 2 medium-sized ones. Pick zucchini that feels firm and has smooth, bright green skin – they’ll give you the crispiest chips!

Cornstarch: Half a cup of cornstarch works like magic to help the coating stick perfectly. This is your secret weapon for getting that extra crispy texture we all love.

Egg whites: 4 large egg whites create the perfect sticky base for your breadcrumb coating. Don’t worry about what to do with the yolks – save them for scrambled eggs tomorrow!

Panko breadcrumbs: 2 cups of panko breadcrumbs give you that amazing golden, crunchy coating. Regular breadcrumbs work too, but panko makes them extra crispy.

Cooking spray: You’ll use this to coat your air fryer basket and the tops of your chips. It helps everything get beautifully golden without adding tons of oil.

Salt: 3/4 teaspoon of salt, divided up to season your chips while they’re hot. This brings out all the flavors perfectly.

Sour cream: 3/4 cup of sour cream makes the base of your creamy dipping sauce. It adds that tangy richness that pairs so well with the crispy chips.

Mayonnaise: 1/3 cup of mayo makes the dipping sauce extra smooth and creamy. Use your favorite brand – they all work great here!

Fresh chives: 1 1/2 tablespoons of chopped fresh chives add a mild onion flavor to your dip. If you can’t find fresh, you can use dried chives too.

Fresh dill: 2 teaspoons of chopped fresh dill gives your sauce that fresh, herby taste. Fresh dill really makes a difference, but dried works in a pinch.

Lemon juice: 2 teaspoons of fresh lemon juice brightens up the whole dipping sauce. It adds just the right amount of zing!

How to Make Air-Fryer Zucchini Chips

Step 1: Cut your zucchini crosswise into about 32 rounds, making them 1/4 to 1/2 inch thick. Put the zucchini rounds and cornstarch in a plastic bag. Seal it up tight and shake everything around until all the zucchini pieces are coated with cornstarch.

Step 2: Lightly beat your egg whites in a shallow bowl until they’re frothy. Put the panko breadcrumbs in another shallow bowl right next to it. Working in small batches, shake the excess cornstarch off each zucchini round. Dip each piece in the egg whites, then press it into the panko breadcrumbs. Make sure to press gently so the breadcrumbs stick really well. Place all your coated rounds on a baking sheet lined with parchment paper.

Step 3: Preheat your air fryer to 400 degrees F for 5 minutes. Lightly coat the fry basket with cooking spray so nothing sticks. Add about 10 zucchini rounds to the basket – don’t overcrowd them or they won’t get crispy. Lightly spray the tops with cooking spray and cook for 5 minutes.

Step 4: Turn each round over carefully and spray the tops again with cooking spray. Cook for another 5 minutes until they’re golden brown and crispy. While they’re still hot, sprinkle them with 1/4 teaspoon of salt. Transfer them to a plate and repeat this whole process 2 more times with the remaining zucchini rounds.

Easy and Quick Air-Fryer Zucchini Chips Version

Want to make these even faster? You can skip the cornstarch step and just dip your zucchini rounds straight into the egg whites, then into seasoned panko! Just mix 1/2 teaspoon of salt right into your panko breadcrumbs before coating. This cuts out about 10 minutes of prep time and still gives you super tasty chips that everyone will love.

Serving Ideas

These crispy zucchini chips make a perfect snack all on their own with that creamy herb dip! They’re also amazing served alongside grilled burgers, sandwiches, or a fresh garden salad. For a fun appetizer spread, put them out with some other veggie chips and different dipping sauces.

Storage

Store any leftover zucchini chips in the refrigerator for up to 2 days in an airtight container. To reheat them and get that crispiness back, pop them in your air fryer at 350 degrees F for 2-3 minutes. The dipping sauce will keep in the fridge for up to 5 days covered.

Substitutions

No panko breadcrumbs? Regular fine breadcrumbs work great too! You can swap the sour cream for Greek yogurt in the dipping sauce for a protein boost. Don’t have fresh herbs? Use 1 teaspoon of dried chives and 1 teaspoon of dried dill instead. If you’re out of cornstarch, all-purpose flour works just fine for coating.

Pro Tips

Perfect thickness: Keep your zucchini slices between 1/4 and 1/2 inch thick – any thinner and they’ll get too crispy, any thicker and they won’t cook through evenly.
Don’t skip the salt: Salting the chips while they’re still hot helps the seasoning stick and brings out all the flavors.
Work in batches: Don’t overcrowd your air fryer basket – the chips need space for the air to circulate and make them crispy.
Prep ahead: You can bread all your zucchini rounds up to 4 hours ahead and keep them in the fridge until you’re ready to cook.

FAQs

Can I make these without an air fryer?

You bet! You can bake these in your regular oven at 425 degrees F for about 15-20 minutes, flipping them halfway through. They might not get quite as crispy as the air fryer version, but they’ll still be delicious!

Why are my zucchini chips soggy?

This usually happens when the zucchini releases too much moisture during cooking. Make sure you’re not overcrowding the air fryer basket, and try patting your zucchini slices dry with paper towels before coating them.

Can I freeze these zucchini chips?

Sure! You can freeze the breaded, uncooked zucchini rounds on a baking sheet, then transfer them to a freezer bag. Cook them straight from frozen, just add an extra 2-3 minutes to the cooking time.

What other vegetables work with this recipe?

This coating method works great with yellow squash, eggplant rounds, or even thick onion rings! Just keep the cooking times about the same and watch for that golden brown color.

I hope you and your family love these crispy zucchini chips as much as we do! Let me know in the comments how yours turned out – I love hearing about your cooking adventures and any fun variations you tried.