Air Fryer Recipe
Zucchini chips
Zucchini chips are a healthy and crunchy snack alternative, especially when made in an air fryer.
Ingredients
- 2 medium-sized zucchinis
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon paprika or any herb of choice (optional)
Method
- Wash the zucchinis thoroughly and slice them into thin rounds of about 1/8 inch.
- Place the zucchini slices in a bowl and drizzle with olive oil, tossing to coat.
- In another bowl, mix Parmesan cheese, garlic powder, black pepper, salt, and paprika.
- Sprinkle the seasoning over the zucchini slices, ensuring even coverage.
- Preheat the air fryer to 180°C (356°F) for about 5 minutes.
- Arrange the slices in the air fryer basket in a single layer, cooking in batches if necessary.
- Air fry for 8-10 minutes, checking at the 5-minute mark and flipping or shaking the basket.
- Remove and let cool slightly before serving.
Why this works in an air fryer
Thin courgette rounds crisp at the edges because the air fryer’s fast convection evaporates surface moisture quickly while a light oil film improves heat transfer. Parmesan, if used, browns via proteins and sugars, helping the seasoning form a savoury crust before the watery centre turns limp.
Equipment notes
Timing assumes a medium 4–5 litre basket with one loose single layer; smaller baskets need more batches. In a single-drawer air fryer, place slices towards the outer hot-air path and shake once; in a dual-zone model, use both drawers lightly loaded and start checking 1–2 minutes earlier as the thinner layer cooks faster.
Common pitfalls
- Pale, bendy slices at minute 10: the courgette surface is too wet or crowded; blot the next batch with kitchen paper and leave visible gaps between rounds.
- Dark Parmesan spots but soft centres: the cheese is browning before moisture has escaped; reduce to 170°C and cook 2–4 minutes longer.
- Slices flying or folding over: they are cut too thin or the fan is lifting them; use 3 mm rounds and press them flat in a single layer before starting.
- Watery puddle in the basket with salty, limp chips: salt has drawn moisture out during a long wait; season immediately before air frying, not 20 minutes ahead.
Variations & substitutions
- Use finely grated mature Cheddar instead of Parmesan, but expect faster browning, so check from 6 minutes.
- Swap paprika for dried oregano or Italian herb mix; herbs brown less than paprika, so the visual cue is curled edges rather than deep colour.
- Add 1 tablespoon panko breadcrumbs with the Parmesan for a rougher crust; spray lightly with oil so the crumbs toast rather than stay floury.
- Use yellow courgettes in the same thickness; they are often slightly softer, so handle gently when flipping and check early.
Storage & reheating
Best eaten immediately, but leftovers keep chilled for up to 2 days and can be reheated in the air fryer at 180°C for 2–3 minutes to revive the edges.
Nutrition
Calories: 250
