Air Fryer Zucchini Chips Recipe

Air Fryer zucchini is light and tender in the middle with a crisp and flavorful spiced batter/breaded coating. All you need is under 10 minutes of hands-on prep and 12 minutes of cooking time for this dairy-free, egg-free, gluten-free (optional) healthy snack, appetizer, or side dish – with the dip of your choice!

THE INGREDIENTS

1. Zucchini: Use zucchini or summer squash. Make sure they’re firm, dark in color, with little to no blemishes.
2. Chickpea flour: I like to use chickpea flour (gram flour) as it’s packed with protein/nutrients (and naturally gluten-free). However, regular all-purpose or a GF all-purpose blend should also work.
3. Dairy-free milk: Use whichever dairy-free milk you’d like to prepare the batter for this air fryer zucchini recipe.
4. Panko breadcrumbs: Panko breadcrumbs (regular or gluten-free) create a light and crispy breading. I used coconut flour and also tried almond flour once (coconut flour was my favorite).
5. Tomato sauce: Use low-sodium if preferred.
6. Dried herbs/Seasonings: Chili powder (or cayenne pepper – adjust the amount to taste), onion powder, garlic powder, and salt make up the seasoning for these air fryer chips.
7. Oil: Just one tablespoon of neutral cooking oil (or melted butter) – olive oil, avocado oil, etc.
8. To serve: I enjoy serving these air-fried zucchini chips with homemade vegan ranch dressing or ketchup. However, use the sauce of your choice!

OPTIONAL ADD-INS AND RECIPE VARIATIONS:

• Other seasonings: There are tons of ways to experiment with seasoning these crispy zucchini chips. You could use a spice blend, garlic and herb seasoning, Italian seasoning, Cajun seasoning, taco seasoning, or mix and match herbs and spices (like smoked paprika) to discover your new favorite.
• Cheese and herb: season the batter as written above but combine the breadcrumbs with nutritional yeast (or vegan Parmesan cheese) and either Italian seasoning or some dried basil and dried oregano.
• Fresh herbs: Some finely chopped parsley or scallions work well to garnish the crispy zucchini and add extra ‘fresh’ flavor.

INGREDIENTS

• 1 large (500 g) zucchini
• 1/2 cup (60 g) chickpea flour
• 1/4 cup (60 ml) dairy-free milk
• 1/4 cup (60 g) tomato sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp chili powder
• 1 tbsp oil
• 3/4 cup (90 g) panko breadcrumbs or coconut flour

INSTRUCTIONS

1. You can watch the video in the post for visual instructions.
2. Slice the zucchini into rounds (about 1/4 inch / 0,65 cm thick) and transfer them to a bowl.
3. Add chickpea flour to a medium-sized bowl along with the dairy-free milk, tomato sauce, spices, and oil. Whisk to combine.
4. Pour the batter over the zucchini rounds and toss thoroughly to combine, using tongs, a spoon, or even your fingers.
5. To a medium-sized bowl, add the panko breadcrumbs or coconut flour. Dip each zucchini round into the breadcrumbs (or coconut flour) until fully coated.
6. Spray the bottom of your air fryer with a little oil and add the breaded zucchini. Spread them evenly in a single layer and spray the top with cooking oil.
7. Cook at 370°F (188 °C) for 12-13 minutes. You can flip them after 8 minutes and spray them with more cooking spray for crispier results.
8. Serve with ranch dressing and/or ketchup and enjoy!