Ingredients:

  • 450g zucchini, sliced into 6mm rounds
  • 3g kosher salt
  • 30g cornstarch
  • 1 large (50g) egg, beaten
  • 60g panko breadcrumbs
  • 25g grated Parmesan cheese
  • 2g garlic powder
  • 1g smoked paprika
  • 30ml olive oil

Instructions:

  1. Slice the zucchini into uniform rounds, toss with kosher salt in a bowl, and let sit for 10 minutes to draw out moisture.
  2. Pat every zucchini slice aggressively with paper towels to remove surface moisture.
  3. Dredge each slice in cornstarch, shaking off any excess.
  4. Dip the floured zucchini slices into the beaten egg.
  5. Press each slice firmly into the mixture of panko, Parmesan cheese, garlic powder, and smoked paprika until fully coated.
  6. Place the chips in a single layer in the air fryer basket, ensuring they do not stack.
  7. Lightly spray the tops of the zucchini chips with olive oil.
  8. Air fry at 400°F (204°C) for 8–10 minutes.
  9. Flip the chips halfway through the cooking time and spray the other side with oil. Remove when mahogany-colored and rigid.