Italian Zucchini Chips from the Air Fryer are a quick, tasty, and perfect side dish for any occasion. They are prepared in just ten minutes and cooked for the same amount of time, resulting in a crispy and delicious dish – ideal when you get home late and have little time to cook. These crispy zucchini chips are prepared with very little oil and impress with their aromatic breading, enriched with Parmesan, mint, oregano, and parsley.
Ingredients:
- 400g (14 oz) zucchini
- 2 tbsp breadcrumbs (I used gluten-free)
- 15g (1/2 oz) Parmigiano Reggiano DOP (grated)
- 1 pinch of salt
- A few mint leaves
- 1 pinch of oregano
- 1 bunch of parsley
- 2 tbsp extra virgin olive oil
How to prepare Italian Zucchini Chips from the Air Fryer:
- To prepare breaded zucchini in the air fryer, first wash the zucchini and slice them about half a centimeter (1/5 inch) thick.
- They shouldn’t be too thin, or they’ll burn. Place them in a bowl and season with a pinch of salt, chopped mint and parsley, oregano, and 2 tablespoons of oil.
- Mix briefly with your hands to ensure all zucchini are evenly seasoned, then add the breadcrumbs and Parmesan.
- Gently mix with your hands until the breadcrumbs are evenly distributed on all zucchini. Line the air fryer basket with air fryer paper and distribute the breaded zucchini so they overlap as little as possible. Bake at 180°C (350°F) for about 10 minutes, stirring halfway through, until golden brown.
- Check frequently and adjust the power of your air fryer, as cooking time may vary slightly depending on the model. Serve the breaded zucchini immediately as a side dish to meat or egg dishes.
Bon Appétit!
