Air Fryer Zucchini Chips

1. Stage

Prepare the zucchini: Trim the ends off the zucchini. Slice the zucchini into 3/16-inch thick rounds. Transfer the zucchini to a medium bowl followed by a pinch of salt. Use a rubber spatula, a large spoon, or your hands to toss the zucchini with the salt and set aside to sit for 5 minutes to draw out some of the moisture.

2. Stage

Meanwhile, prepare the breadcrumb mixture: In a small bowl, stir together the breadcrumbs, Parmesan (if using), cornstarch, granulated garlic (if using), freshly ground black pepper, a pinch of cayenne (if using), and the remaining 1/2 teaspoon salt to combine.

3. Stage

Dry the zucchini and prepare the air fryer: After 5 minutes, there will be some moisture on the zucchini and a little in the bowl. You don’t want to draw all the moisture out, just a bit of the excess. Use a clean kitchen towel or paper towel to dab away the excess moisture off the zucchini rounds as much as possible. No need to go one by one or transfer it out of the bowl.  Preheat the air fryer to 325°F if your air fryer requires preheating. If your air fryer has different settings, use the “air fry” setting.

4. Stage

Coat the zucchini in oil and divide into batches: Add the olive oil to the zucchini and use your hands (or a spoon or spatula) to toss until the zucchini rounds are coated. Depending on the size of your air fryer, you will need to coat and cook the zucchini in batches (see recipe note). Divide the oil-coated zucchini into 2 batches.

5. Stage

Toss the zucchini in the breadcrumb mixture: Add about half of the breadcrumb mixture to the first batch of zucchini and use a large spoon or spatula (the breadcrumbs tend to stick to your hands) to toss until the zucchini rounds are coated in the breadcrumbs. 

6. Stage

Air fry the zucchini: Spray the basket of the air fryer with nonstick cooking spray. Arrange the coated zucchini rounds in an even layer. If a few overlap just slightly, that’s okay. It’ll shrink as it cooks. Return the basket to the air fryer and cook at 325°F for 10 minutes.  Flip the zucchini rounds and continue to cook until the zucchini is tender and the coating is golden brown and crispy, 8 to 12 minutes more.  Transfer the zucchini to a plate, sprinkle with more Parmesan if desired, and serve immediately or move to a wire rack if not eating immediately so it doesn’t get too soggy. Repeat coating and air frying the rest of the zucchini.  Leftover zucchini can be stored in an airtight container in the fridge for up to 3 days.