Crunchy Air Fryer Zucchini Chips

If you ask me, zucchini chips are one of the best ways to use up summer squash.

These air fryer chips make a crispy snack or side dish that’s way easier than you’d think. Thin zucchini rounds get coated in a simple breading of panko, parmesan, and garlic powder, then air fried until golden.

They come out crunchy on the outside and tender on the inside, with a cheesy flavor that makes them hard to stop eating. A quick herby dip with sour cream and parmesan is all you need on the side.

It’s a family-friendly recipe that feels a little fancy but takes less than 30 minutes from start to finish.

What Kind of Zucchini Should I Use?

For this recipe, you’ll want to pick medium-sized zucchinis that are firm to the touch and have smooth, unblemished skin. Smaller zucchinis tend to be less watery and have fewer seeds, which means your chips will come out crispier and won’t get soggy as quickly. If you can only find larger zucchinis at the store, that’s totally fine – just make sure to slice them evenly so they cook at the same rate. Try to avoid any zucchinis that feel soft or have wrinkled skin, as these are past their prime and will have too much moisture for making crispy chips.

Options for Substitutions

These crispy zucchini chips are easy to customize based on what you have in your kitchen:

• Zucchini: Yellow squash works great as a substitute and cooks the same way. You can also try eggplant slices, but they may need a couple extra minutes in the air fryer.
• Panko: Regular breadcrumbs can replace panko, though you’ll lose some of that extra crunch. For a gluten-free option, try crushed cornflakes or almond flour mixed with a bit of extra parmesan.
• Parmesan: Pecorino Romano or Asiago cheese make good swaps and bring a similar salty, sharp flavor. You can also use nutritional yeast for a dairy-free version.
• Egg and milk: For the egg wash, you can use just milk or buttermilk on its own. If you need a dairy-free option, try a mixture of non-dairy milk with a tablespoon of ground flaxseed.
• Sour cream: Greek yogurt works perfectly in the dipping sauce and adds extra protein. Plain yogurt or even mayo can work too if that’s what you have.
• Italian seasoning: Mix your own with dried basil, oregano, and thyme, or try other seasonings like cajun spice or ranch seasoning mix for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with air fryer zucchini chips is skipping the step of salting and draining the zucchini slices first – excess moisture will make your coating soggy instead of crispy, so sprinkle salt on the slices and let them sit on paper towels for 15-20 minutes before breading.

Overcrowding the air fryer basket is another common error that leads to steaming rather than crisping, so cook the chips in batches with space between each slice for proper air circulation.

To get an extra crispy coating, lightly spray the breaded zucchini with cooking spray before air frying, and resist the urge to open the basket too often during cooking, which releases heat and can make your chips turn out limp instead of crunchy.

What to Serve With Zucchini Chips?

These crispy zucchini chips make a great appetizer or snack on their own, but they’re even better as part of a bigger spread. I love serving them alongside other finger foods like mozzarella sticks, chicken wings, or a charcuterie board for game day or movie night. They also work really well as a side dish with burgers, sandwiches, or wraps – think of them as a fancier alternative to regular fries. If you’re looking for a lighter meal, pair them with a big Italian salad and some marinara sauce for extra dipping.

Storage Instructions

Store: These zucchini chips are best enjoyed fresh and crispy right out of the air fryer. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days, but just know they’ll lose some of their crunch.

Reheat: To bring back some of that crispy texture, pop the chips back in the air fryer at 350°F for about 3-4 minutes. You can also use your oven at the same temperature if you don’t have an air fryer handy. They won’t be quite as crispy as fresh, but still pretty good!

Dip: The sour cream dip will keep in a covered container in the refrigerator for up to 4 days. Actually, it tastes even better the next day once all those flavors have had time to mingle together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 35-45 g
• Fat: 35-45 g
• Carbohydrates: 90-110 g

Ingredients

For the zucchini chips:

• 2 zucchinis (sliced into 1/4-inch thick rounds for even crisping)
• 1 egg
• 2 tbsp milk
• 1/2 cup flour (I always use King Arthur all-purpose flour)
• 1.25 cups panko
• 1.25 cups parmesan
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp italian seasoning
• cooking spray (I prefer Avocado oil spray for high-heat air frying)

For the dip:

• 1/2 cup sour cream (I use Daisy for a thicker consistency)
• 2 tbsp parmesan (finely grated gives a smoother texture)
• 1/2 tbsp italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp dill
• Pinch cayenne pepper
• salt
• pepper

Step 1: Prepare the Mise en Place and Coating Stations

• 2 zucchinis, sliced into 1/4-inch rounds
• 1/2 cup flour
• 1 egg
• 2 tbsp milk
• 1.25 cups panko
• 1.25 cups parmesan
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp italian seasoning
• salt and pepper

Slice your zucchinis into 1/4-inch thick rounds—uniform thickness is crucial for even crisping in the air fryer.

Set up three shallow bowls for your breading station: place flour in the first bowl, whisk together the egg and milk in the second bowl, and in the third bowl combine the panko, 1.25 cups parmesan, garlic powder, onion powder, and Italian seasoning.

Season the flour lightly with salt and pepper.

This organized setup ensures smooth, efficient coating without any confusion mid-breading.

Step 2: Bread the Zucchini Slices

• flour mixture from Step 1
• egg and milk mixture from Step 1
• panko mixture from Step 1

Working with one zucchini slice at a time, coat it in the flour mixture, shaking off excess.

Dip it into the egg mixture, letting the excess drip back into the bowl.

Finally, press it into the panko mixture, making sure both sides are evenly coated—this creates the crispy exterior.

I like to press gently on the panko coating so it adheres better and gives you a more satisfying crunch.

Place each breaded slice on a clean plate and continue until all zucchini rounds are coated.

Step 3: Air Fry the Zucchini Chips

• breaded zucchini slices from Step 2
• cooking spray

Lightly spray your air fryer basket with avocado oil cooking spray to prevent sticking.

Arrange the breaded zucchini slices in a single layer in the basket—they should not overlap or touch.

Spray the tops lightly with cooking spray as well; this helps them crisp up beautifully.

Air fry at 400°F for 8 minutes, shaking the basket or flipping the slices halfway through cooking.

The chips are done when the panko coating is golden brown and crispy.

Step 4: Make the Herb Dip

• 1/2 cup sour cream
• 2 tbsp parmesan, finely grated
• 1/2 tbsp italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp dill
• pinch cayenne pepper
• salt and pepper

While the zucchini chips are crisping, prepare your dipping sauce.

In a small bowl, combine the sour cream, 2 tbsp finely grated parmesan, Italian seasoning, garlic powder, dill, and cayenne pepper.

Mix until smooth and season with a pinch of salt and pepper to taste.

I find that finely grated parmesan dissolves better into the sour cream, giving you a silkier, more refined dip rather than a grainy texture.

Step 5: Serve and Enjoy

• zucchini chips from Step 3
• herb dip from Step 4

Transfer the crispy zucchini chips to a serving plate while they’re still hot—this is when they’re at their crispiest.

Serve immediately alongside the herb dip.

If you’re making these for a party, I recommend serving them right away because they’re best enjoyed warm and crunchy.

Crunchy Air Fryer Zucchini Chips

Delicious Crunchy Air Fryer Zucchini Chips recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 925 kcal

Ingredients

  

For the zucchini chips::

• 2 zucchinis (sliced into 1/4-inch thick rounds for even crisping)
• 1 egg
• 2 tbsp milk
• 1/2 cup flour (I always use King Arthur all-purpose flour)
• 1.25 cups panko
• 1.25 cups parmesan
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp italian seasoning
• cooking spray (I prefer Avocado oil spray for high-heat air frying)

For the dip::

• 1/2 cup sour cream (I use Daisy for a thicker consistency)
• 2 tbsp parmesan (finely grated gives a smoother texture)
• 1/2 tbsp italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp dill
• Pinch cayenne pepper
• salt
• pepper

Instructions

 

• Slice your zucchinis into 1/4-inch thick rounds—uniform thickness is crucial for even crisping in the air fryer. Set up three shallow bowls for your breading station: place flour in the first bowl, whisk together the egg and milk in the second bowl, and in the third bowl combine the panko, 1.25 cups parmesan, garlic powder, onion powder, and Italian seasoning. Season the flour lightly with salt and pepper. This organized setup ensures smooth, efficient coating without any confusion mid-breading.
• Working with one zucchini slice at a time, coat it in the flour mixture, shaking off excess. Dip it into the egg mixture, letting the excess drip back into the bowl. Finally, press it into the panko mixture, making sure both sides are evenly coated—this creates the crispy exterior. I like to press gently on the panko coating so it adheres better and gives you a more satisfying crunch. Place each breaded slice on a clean plate and continue until all zucchini rounds are coated.
• Lightly spray your air fryer basket with avocado oil cooking spray to prevent sticking. Arrange the breaded zucchini slices in a single layer in the basket—they should not overlap or touch. Spray the tops lightly with cooking spray as well; this helps them crisp up beautifully. Air fry at 400°F for 8 minutes, shaking the basket or flipping the slices halfway through cooking. The chips are done when the panko coating is golden brown and crispy.
• While the zucchini chips are crisping, prepare your dipping sauce. In a small bowl, combine the sour cream, 2 tbsp finely grated parmesan, Italian seasoning, garlic powder, dill, and cayenne pepper. Mix until smooth and season with a pinch of salt and pepper to taste. I find that finely grated parmesan dissolves better into the sour cream, giving you a silkier, more refined dip rather than a grainy texture.
• Transfer the crispy zucchini chips to a serving plate while they're still hot—this is when they're at their crispiest. Serve immediately alongside the herb dip. If you're making these for a party, I recommend serving them right away because they're best enjoyed warm and crunchy.