Crispy Air Fryer Zucchini Chips

My kitchen got quiet one Tuesday when my daughter announced she'd stopped eating chips from bags. I stood there holding a container of panko, thinking about how to make her happy without the guilt, and that's when the air fryer caught my eye on the counter—barely used, almost forgotten. What if I could make something golden and crispy that actually tasted better than store-bought, something she'd actually reach for? That's how these zucchini chips happened, and now they disappear faster than I can plate them.

I made these for a casual dinner party last summer, and someone I barely knew asked for the recipe before dessert even came out—that's when I knew I had something worth sharing. The kitchen smelled incredible while they cooked, and watching people dip them without hesitation, no health food guilt at all, felt like a small victory.

Ingredients

• 2 medium zucchinis, thinly sliced (about 1/8 inch thick): The thickness is everything here—too thick and the inside stays watery, too thin and they turn to dust. I use a mandoline now, but a sharp knife and patience work just fine.
• 1 teaspoon kosher salt: This sits on the raw slices for 10 minutes and pulls out moisture that would otherwise make them soggy in the air fryer. Don't skip this step.
• 1/2 cup all-purpose flour: Creates the foundation for everything else to stick to, plain and simple.
• 2 large eggs: Your binding agent—beaten until they're completely uniform so the coating adheres evenly.
• 1 cup panko breadcrumbs: The real star of texture, larger than regular breadcrumbs so they stay crispy instead of compacting into a shell.
• 1/2 cup grated Parmesan cheese: Adds an umami punch and helps everything brown beautifully in the hot air.
• 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper: This blend tastes like someone who actually knows what they're doing made them.
• Olive oil spray: Just enough to get them golden without drowning them in oil—the air fryer does the heavy lifting.
• 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons buttermilk: The ranch base, creamy and tangy without being heavy.
• 1 tablespoon each fresh parsley and chives, 1 teaspoon dried dill: Fresh herbs make ranch taste alive instead of dusty, but dried dill is non-negotiable for that classic flavor.
• 1/2 teaspoon each garlic powder and onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lemon juice: These small amounts layer the flavor so it's never one-note, with lemon juice cutting through the richness at the end.

Instructions

Draw out the water:

Lay your zucchini slices on paper towels and sprinkle them with salt, then leave them alone for exactly 10 minutes. You'll see beads of moisture appear on top—that's the magic happening. Pat them completely dry with fresh paper towels, because any remaining water is the enemy of crispiness.

Set up your breading station:

Three bowls in a row: flour in the first, beaten eggs in the second, and the panko mixture (breadcrumbs, Parmesan, garlic powder, paprika, and black pepper all mixed together) in the third. Having everything ready means you move fast and nothing gets weird sitting in egg too long.

Bread each slice with intention:

Flour first, shaking off excess so you don't have thick pasty spots, then a quick dip in egg (it should coat thinly), then into the panko mixture and press gently so it adheres. If you're nervous about loose crumbs, you're not being careful enough.

Load the air fryer:

Lay the coated slices in a single layer in your basket—no overlapping, no stacking, or they'll steam instead of crisping. A light spray of olive oil on top is all they need, not a drench.

Crisp them to golden:

Set your air fryer to 400°F (200°C) and cook for 10–12 minutes, flipping halfway through. You'll hear them start to crackle as the breadcrumb coating browns. They're done when they're golden on both sides and you can't bend them.

Make the ranch while they cook:

Combine mayo, sour cream, buttermilk, fresh parsley, fresh chives, dried dill, garlic powder, onion powder, salt, pepper, and lemon juice in a bowl. Mix until smooth and taste it—the lemon juice should brighten everything, not hide behind it.

Serve immediately:

Transfer the chips to a plate while they're still warm and crispy, and set the ranch dip alongside. They're best eaten right now, while the panko still has that satisfying snap.

Pin Recipe

My son brought a friend over after school one day, and instead of reaching for the store-bought snacks, he grabbed these from the fridge and actually felt proud serving them. That moment—when something you made becomes someone's go-to comfort food—that's when cooking stops being work.

The Double-Coat Secret

If you want maximum crunch and you have the patience for it, try double-coating a few slices by going through the breading station twice. The extra layer stays crispy longer and feels indulgent in the best way, like you did something special just for yourself.

Making It Lighter Without Losing Flavor

Swap Greek yogurt for half or all of the sour cream in the ranch dip and you get almost the same creamy richness with more protein and less fat. The texture shifts slightly toward thick, but it still tastes like real ranch, not like you're eating something virtuous.

Customizing the Heat and Flavor

These chips are a blank canvas if you want them to be something different. A pinch of cayenne pepper mixed into the panko coating adds a pleasant warmth without overpowering the zucchini, and some people swear by adding grated Asiago instead of Parmesan for a sharper edge.

• Add cayenne to the breading mix for subtle heat that builds as you eat.
• Try fresh dill in the ranch dip when it's in season for a brighter, grassier taste.
• These chips stay crispy for about an hour at room temperature, so they're perfect for making ahead of guests arriving.

Pin Recipe

These zucchini chips taught me that simple vegetables and a little care can become something people genuinely crave. They're proof that healthy eating doesn't have to taste like obligation.

Recipe FAQs

→ How do you achieve extra crispiness on zucchini chips?

For extra crunch, double-coat the zucchini slices by repeating the flour, egg, and breadcrumb steps before air frying.

→ Can I substitute any ingredients in the ranch dip?

Yes, Greek yogurt can replace sour cream for a lighter dip option without sacrificing creaminess.

→ What is the best way to prepare zucchini slices before coating?

Sprinkle sliced zucchini with kosher salt and let them sit for 10 minutes to draw out moisture, then pat dry to ensure crispiness.

→ At what temperature and time should zucchini chips be air fried?

Air fry zucchini at 400°F (200°C) for 10-12 minutes, flipping halfway, until golden and crispy.

→ How can I add a bit of heat to the coating?

Add a pinch of cayenne pepper to the breadcrumb mixture for a mild spicy kick.