Parmesan-coated air-fryer zucchini chips
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
An air fryer is fabulous for cooking up fast, tasty food with very little oil, and these veggie chips are no exception. Crunchy, golden and ready in next to no time! What more could you ask for?
Ingredients
Zucchini
3 medium, (3 x 120g)
Dried breadcrumbs
¼ cup(s), (20g)
Grated parmesan cheese
¼ cup(s), (20g)
Garlic powder or flakes
½ tsp
Ground cayenne pepper
¼ tsp
Egg(s)
1 medium
Tomato pasta sauce
¼ cup(s), (65g) warmed
Oil spray
2 x 3 second spray(s)
Instructions
1
Cut zucchini in half crossways, then cut lengthways into 1.5 cm thick slices. Cut each slice into 1.5 cm thick batons.
2
Place breadcrumbs, parmesan, garlic powder and cayenne in a large reusable snap-lock bag. Season with salt and pepper and toss well to combine. Lightly beat egg in a shallow bowl.
3
Working in batches, dip zucchini batons in egg, allowing excess to drip off, then transfer to snap-lock bag and shake well to coat in breadcrumb mixture. Transfer to a baking paper-lined tray.
4
Preheat air fryer to 200°C. Lightly spray air fryer basket with oil. Arrange a single layer of zucchini batons in basket, leaving a little space between each, and lightly spray with oil. Air fry for 6–8 minutes, or until browned and crisp. Remove from air fryer and keep warm. Continue in batches with remaining zucchini batons.
5
Serve zucchini chips with pasta sauce for dipping.
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