Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Parmesan-coated air-fryer zucchini chips

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.

Notes

TIP: Cayenne pepper adds a touch of heat to these crunchy veggie chips. For a milder version, replace it with ground paprika.

You might like

You might like