Ingredients
Scale
- 2 medium zucchinis, sliced into 1/8-inch rounds
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Olive oil cooking spray
Instructions
- Slice your zucchinis into uniform rounds using a sharp knife or a mandoline slicer for the best results. Lay the slices out on a layer of paper towels and sprinkle them lightly with a pinch of salt. Let them sit for about 5 to 10 minutes; this “sweating” process draws out excess water. Pat the tops firmly with another paper towel to ensure they are as dry as possible before seasoning.
- In a wide, shallow bowl, combine the grated Parmesan cheese, garlic powder, onion powder, smoked paprika, and black pepper. Lightly mist the zucchini slices with olive oil spray. Take each slice and press it firmly into the Parmesan mixture on both sides. The cheese should adhere to the natural moisture and the light coating of oil to create a thin, even crust.
- Preheat your air fryer to 375°F (190°C). Arrange the coated zucchini slices in the air fryer basket in a single layer, making sure they do not overlap. You may need to work in batches depending on the size of your machine. Cook for 8 to 12 minutes, flipping the chips halfway through the cooking time. Remove them once they are golden brown and crisp to the touch.
- Transfer the hot chips to a wire rack for one minute; this prevents them from steaming and becoming soft on the bottom. Serve them immediately while they are at peak crunch. These pair perfectly with a side of marinara sauce or a cool Greek yogurt ranch dip.
- Cook Time: 22 minutes