Air Fryer Zucchini Chips Recipe

Zucchini: Fresh and thinly sliced, these will be the base of your chips.

Panko breadcrumbs: These provide extra crunch compared to regular breadcrumbs.

Nutritional yeast: Adds a cheesy, nutty flavor and is often used in vegan recipes.

Garlic powder: Enhances the flavor with a hint of garlic.

Paprika: Adds a smoky and slightly spicy flavor.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a touch of heat and depth to the seasoning.

Almond milk: Used to help the breadcrumb mixture adhere to the zucchini slices.

To achieve an even crispier texture, try double-dipping the zucchini slices. After the initial coating with almond milk and the breadcrumb mixture, dip them back into the almond milk and coat them again with the breadcrumbs. This extra layer will add more crunch and enhance the overall flavor.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to breadcrumbs, making them a great gluten-free alternative.

• nutritional yeast - Substitute with ground flaxseed: Ground flaxseed can add a nutty flavor and a boost of omega-3 fatty acids, though it won't provide the cheesy flavor of nutritional yeast.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor and aromatic quality to garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the zucchini chips.

• salt - Substitute with soy sauce: Soy sauce can provide a salty and umami flavor, though it will add moisture, so use sparingly.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• unsweetened almond milk - Substitute with unsweetened soy milk: Unsweetened soy milk has a similar consistency and neutral flavor, making it a good alternative for plant-based milk.

• Allow the zucchini chips to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the cooled zucchini chips in an airtight container. A glass container or a resealable plastic bag works well.
• Place a paper towel at the bottom of the container to absorb any excess moisture and keep the chips crispy.
• Keep the container in the refrigerator if you plan to consume the zucchini chips within 3-4 days. For longer storage, freezing is recommended.
• To freeze, lay the zucchini chips in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the zucchini chips to a resealable freezer bag or an airtight container. Label with the date for reference.
• When ready to eat, reheat the zucchini chips in the air fryer at 350°F (175°C) for 3-5 minutes, or until they regain their crispiness.
• Avoid microwaving the zucchini chips as this can make them soggy.

• Preheat your air fryer to 350°F (175°C). Arrange the leftover zucchini chips in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain their crispiness.

• For a quick oven method, preheat your oven to 375°F (190°C). Place the zucchini chips on a baking sheet lined with parchment paper. Bake for 5-7 minutes, flipping them halfway through. This will help them regain their crunch without becoming soggy.

• If you prefer using a skillet, heat a non-stick pan over medium heat. Add a small amount of olive oil and place the zucchini chips in the pan. Cook for 2-3 minutes on each side until they are heated through and crispy.

• For a microwave method, place the zucchini chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds. Note that this method may not retain the original crispiness as well as the air fryer or oven methods.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the zucchini chips on the toaster oven tray in a single layer. Toast for 3-5 minutes, checking frequently to avoid burning. This method is convenient and helps maintain their texture.

• Air fryer: This is the main appliance used to cook the zucchini chips, making them crispy without the need for deep frying.

• Mixing bowl: Used to combine the breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and black pepper.

• Knife: Essential for slicing the zucchini into thin rounds.

• Cutting board: Provides a safe and stable surface for slicing the zucchini.

• Measuring cups: Used to measure out the breadcrumbs, nutritional yeast, and almond milk accurately.

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and black pepper.

• Tongs: Useful for flipping the zucchini slices halfway through the air frying process.

• Plate: Used to hold the coated zucchini slices before placing them in the air fryer.

• Serving dish: For presenting the finished zucchini chips once they are cooked and crispy.

Pre-slice zucchini: Slice the zucchini in advance and store them in the fridge to save time when you're ready to cook.

Use pre-made breadcrumbs: Opt for pre-made breadcrumbs to skip the step of making your own, ensuring a quicker prep time.

Organize ingredients: Measure and organize all ingredients before starting to streamline the cooking process.

Batch air fry: If your air fryer is large enough, cook multiple batches at once to reduce overall cooking time.

Quick clean-up: Line the air fryer basket with parchment paper for a faster clean-up.