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Let me share my favorite way to turn garden zucchini into the most addictive crispy snack! After being overwhelmed with summer squash from my garden I started experimenting and these air fryer chips are pure gold. They get so perfectly crispy on the outside while staying tender inside and even my veggie-avoiding teenagers can't stop munching on them. The first time I made these for a neighborhood potluck three people asked for the recipe before I could even set the bowl down!
Why These Are So Amazing
These aren't your ordinary veggie chips! That cornstarch and breadcrumb coating creates this incredible crunch while the zucchini stays perfectly tender. Last week when my picky nephew tried them he couldn't believe they were vegetables. Best part? They're so much healthier than store-bought chips but just as satisfying for snacking. My kids actually ask for these as their after-school snack now that's a mom win!
What You'll Need
- The Basics: Fresh medium zucchini from the garden if you've got them, regular breadcrumbs not the panko kind, a bit of cornstarch our secret weapon, good olive oil, salt and pepper of course.
- Optional but Wonderful: A pinch of cayenne for heat lovers, garlic powder because why not, some dried Italian herbs, fresh grated Parmesan.
Let's Start Making Magic
- Getting Those Perfect Slices
- First up let's slice those zucchini nice and even about as thick as two quarters stacked together. Give them a sprinkle of salt and let them rest this is so important! While they're sitting there releasing their water I mix up the coating. My daughter loves helping with this part she calls it "making veggie sparkles!"
- Creating The Coating
- Mix your breadcrumbs cornstarch and all those yummy seasonings in a bowl. If you're using Parmesan toss it in now it adds such amazing flavor. After patting our zucchini dry give them a light coat of olive oil then into the breadcrumb mixture they go!
- Air Fryer Time
- Here's where the magic happens! Lay those coated slices in your air fryer basket don't crowd them they need space to get crispy. That sizzle when they start cooking is pure kitchen music!
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Making Them Perfect
Want to know my secrets for the crispiest chips? Don't skip that salting step it's crucial for avoiding soggy chips. Keep those slices even so they cook at the same time. And here's my favorite tip if you're adding Parmesan put it in the coating mixture not on top it sticks better that way! Sometimes I make double batches because they disappear so fast.
Serving Them Up
These are amazing straight from the air fryer but try them with some dips! I love setting out ranch dressing marinara sauce and a quick garlic aioli. For parties I keep batches warm in a low oven while making more they're always the first thing to disappear from the snack table. My book club friends can't believe these started as plain old zucchini!
Keeping Them Fresh
These chips are best fresh from the air fryer but if you have leftovers store them in an airtight container in the fridge. A quick trip back through the air fryer brings back that amazing crunch! Though honestly in my house leftovers are rare my family hovers around the air fryer waiting for each batch to finish. I've started making extra batches just to pack in lunch boxes the next day.
Mix It Up Your Way
Don't be afraid to play with flavors! Sometimes I add lemon zest to the coating gives them this wonderful bright taste. My spice-loving son adds extra cayenne for heat. Fresh herbs are amazing too I love adding chopped parsley or dill right before serving. Once I used ranch seasoning in the coating mixture total game changer! That's what makes cooking fun making each recipe your own.
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Why These Matter
These zucchini chips have become more than just a snack in our house they're our garden victory! When the summer squash starts taking over the garden I know exactly what to make. My kids have started helping pick the zucchini knowing these crispy treats are coming soon. Even the neighbors drop by with their extra garden bounty hoping I'll share the finished chips! The best part isn't just how delicious they are it's seeing people's surprised faces when they find out they're eating vegetables. That moment when someone who "hates zucchini" reaches for seconds? Pure kitchen joy! Whether you're looking for a healthy snack or trying to use up garden abundance these crispy chips never disappoint.
Frequently Asked Questions
- → Why salt the zucchini first?
Salting draws out excess moisture from the zucchini, which helps achieve a crispier result. Too much moisture would make the chips soggy.
- → Why add cornstarch to the coating?
Cornstarch helps create a crispier exterior when combined with breadcrumbs. It also helps the coating adhere better to the zucchini slices.
- → Can I make these ahead?
These are best served immediately while crispy, but can be stored in the fridge for up to 3 days. They will lose some crispiness when stored.
- → Why use a wire rack if not eating immediately?
The wire rack allows air circulation under the chips, preventing them from getting soggy from condensation that would form on a plate.
- → Can I slice the zucchini thicker or thinner?
The 3/16-inch thickness is optimal for achieving both crispiness and tenderness. Thinner slices may burn, while thicker ones might not cook through properly.