Crispy Zucchini Chips (Print Version)
# Ingredients:
01 -
2 zucchinis, medium-sized (roughly 1 pound).
02 -
Half a teaspoon of salt, plus a bit more for sprinkling.
03 -
A third of a cup of breadcrumbs, finely ground.
04 -
Three tablespoons of Parmesan, grated.
05 -
Two teaspoons of cornstarch.
06 -
One teaspoon of garlic powder.
07 -
Quarter teaspoon of black pepper.
08 -
Small dash of cayenne (optional).
09 -
One tablespoon of olive oil.
10 -
Non-stick spray for cooking.
# Instructions:
01 -
Cut the zucchini into thin slices. Sprinkle with a bit of salt and leave for about 5 minutes.
02 -
Combine breadcrumbs, grated cheese, cornstarch, garlic powder, black pepper, cayenne, and the rest of the salt in a bowl.
03 -
Use a towel to pat the zucchini dry. Mix zucchini with olive oil until evenly coated.
04 -
Dunk the zucchini slices into the breadcrumb mix, pressing to stick it on well.
05 -
Spritz the air fryer basket lightly with cooking spray. Lay out the slices, making sure they don't overlap. Fry at 325°F for 10 minutes. Then flip and cook another 8-12 minutes until golden and crispy.
06 -
Top with some extra Parmesan if you'd like. Enjoy warm or let cool on a wire rack.
# Notes:
01 -
Depending on the size of your air fryer, you may need to cook in multiple rounds.
02 -
Keep leftovers in the fridge for up to three days.