It’s summer, which means it’s squash season! Go ahead and pick a zucchini squash from your garden or stop by your local farmers market. When shopping for this zucchini chip recipe, you want to keep an eye out for a tender squash and not one of those oversized seedy ones because we don’t want you to have to clean out those seeds. This recipe is meant to be as quick and easy as possible. After air-frying or baking these for the first time, you may never want to buy a bag of potato chips again. This recipe proves that you can make more than just protein in your air-fryer. Similar to our previous recipes involving chicken, there’s hardly any work or oil involved, making these zucchini chips even more healthy for you and your bariatric diet. You likely won’t experience a “heaviness” after snacking on these. Whether you want to serve these as a side at lunch and dinner or as a substitute for your movie-watching popcorn, these zucchini chips will deliver in both crisp and flavor. If you ever get tired of these (which we highly doubt), you can try this same method with other vegetables.
Tip: add parmesan cheese to your seasoning to add even more deliciousness to the recipe.
2 small zucchini
1 egg, beaten
1 cup panko
¼ cup grated parmesan
¼ tsp salt
¼ tsp pepper
Olive oil or Olive oil spray to coat the basket
Cut the ends off of the zucchini then cut into slices
Mix the panko, parmesan, salt and pepper
Dip each slice of zucchini into the beaten egg, then dip into the seasoning mixture.
Lightly spray or coat the basket with the Olive Oil
Set the air fryer to 390
Place the slices in a single layer in the basket, set for 5 minutes. After 5 minutes, flip the zucchini and cook for an additional 4 minutes.
If you don’t have an air fryer you can cook this in your oven by changing the temperature and cooking time. Simply bake the zucchini chips at 350* for 15 minutes.