Description
These oven-baked (or air-fried) zucchini chips are coated in Parmesan and breadcrumbs for a deliciously crisp bite. They’re easy to make, packed with flavor, and pair wonderfully with ranch, garlic aioli, or sour cream dip.
Ingredients
Scale
- 2 medium zucchinis, sliced into ¼-inch thick rounds
- 1 large egg
- 2 tbsp milk
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko or Italian-seasoned)
- ¼ tsp garlic powder
- ¼ tsp paprika (optional)
- Salt and black pepper, to taste
- Olive oil spray or 1 tbsp olive oil
Instructions
- Preheat oven or air fryer.
- Oven: Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
- Air fryer: Preheat to 400°F (200°C) and lightly spray the basket with olive oil.
- In one bowl, whisk together the egg and milk.
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice in the egg mixture, then coat it with the breadcrumb-Parmesan mixture. Press lightly so the coating sticks.
- Place the coated slices on the prepared baking sheet (or in the air fryer basket) in a single layer. Spray lightly with olive oil for extra crispiness.
- Bake for 18–22 minutes (oven) or 8–10 minutes (air fryer), flipping halfway through, until golden brown and crisp.
- In a small bowl, combine sour cream, lemon juice, garlic, salt, pepper, and chives. Stir well.
- Serve hot with the dip on the side. Garnish with extra Parmesan and chopped herbs if desired.
Notes
- For a spicier kick, add cayenne pepper to the breadcrumb mixture.
- Store leftovers in an airtight container for up to 2 days, but they are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg