Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/8-inch rounds
  • 1/2 tsp (3g) fine sea salt
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (30g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the zucchini into uniform 1/8-inch rounds using a mandoline or sharp chef's knife.
  2. Toss the zucchini slices with fine sea salt in a bowl and let them sit for 5–10 minutes to draw out excess moisture.
  3. Firmly pat every slice dry using paper towels to remove the surface water.
  4. In a clean bowl, whisk together Panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, and black pepper.
  5. Drizzle the dried zucchini slices with olive oil and toss to coat evenly.
  6. Press each slice into the breadcrumb mixture, ensuring the coating adheres to both sides.
  7. Preheat the air fryer to 400°F (204°C).
  8. Arrange the slices in a single layer in the air fryer basket, working in batches if necessary.
  9. Air fry for 8 minutes, flipping the chips halfway through, until the edges are mahogany-colored and the coating is rigid.