Crispy Zucchini Chips from the Air Fryer with Herb Dip
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s be real—when those snack cravings hit, we want something crunchy, flavorful, and not too much trouble. Enter the crispy zucchini chip. These bad boys are about to rock your world without leaving your kitchen looking like a tornado hit it. Plus, they’re way healthier than that bag of chips you were eyeing. Let’s do this.
Why This Recipe is Awesome
Why is this recipe awesome, you ask? Well, for starters, it’s like magic how something so simple can taste so good. Seriously, it’s almost unfair. Even if you consider yourself a culinary disaster, this recipe is idiot-proof. I mean, I didn’t mess it up, and that says a lot. You just need a zucchini, a handful of seasonings, and voilà! You have a snack that makes you feel fancy. Plus, the air fryer does all the hard work, so you can sit back and strut around your kitchen like a culinary genius. Your friends will be amazed, and you’ll just smile, nod, and say, "Oh, this? It was nothing."
Ingredients You’ll Need
Alright, let’s get this party started. Here is what you’ll need, and don’t worry, I won’t make you chase down rare ingredients like a treasure hunt.
- 1 piece zucchini (medium-sized, preferably not the sad, limp one in your fridge)
- 2 tablespoons olive oil (because we like to live a little)
- 40 grams parmesan cheese (grated, because nobody has time for the block)
- 1 teaspoon garlic powder (hello flavor)
- 1 teaspoon sweet smoked paprika (because who doesn’t like a little drama)
- A pinch of salt and pepper to taste (seasoning is the secret to success)
For the herb dip:
- 200 grams low-fat quark (or Greek yogurt if you’re feeling wild)
- 50 ml milk (any kind works, even almond milk if you’re fancy)
- 2 tablespoons chives (chopped, don’t skip this)
- 2 tablespoons parsley (because we need greens)
- 1 teaspoon lemon juice (for that zing)
- A pinch of salt and pepper (again, seasoning matters)
Got everything? Great. Let’s get down to business.
Step-by-Step Instructions
Start by washing the zucchini thoroughly. Make sure it’s clean because we’re not trying to eat dirt here. Pat it dry with a paper towel to avoid soggy chips.
Cut off the ends of the zucchini, and then slice it into 2-3 mm thin, even slices. If you have a vegetable slicer, now is its time to shine. If not, a good-old knife will work just fine.
Lay the zucchini slices out on kitchen paper, sprinkle a little salt on them, and let them sit for about five minutes. This step allows the zucchini to "sweat," which is essential for truly crispy chips.
Pat the zucchini slices dry with another paper towel. Seriously, do this step. I cannot stress this enough if you want those chips to be as crispy as your ex’s promises.
While the zucchini is chilling, mix the grated parmesan, breadcrumbs (optional, but highly recommended), garlic powder, smoked paprika, and a pinch of salt and pepper in a bowl. Channel your inner celebrity chef as you whisk this mixture.
In a large bowl, toss the dry zucchini slices with olive oil until they are lightly coated. No one likes soggy chips, so don’t drown them.
Sprinkle the parmesan mix over the zucchini slices and toss them around like salad until they are evenly coated. Look at you, getting all chef-y.
Preheat your air fryer to 180 degrees Celsius, or as they say elsewhere, 356 degrees Fahrenheit. If your model requires preheating, this is where you do it.
Line the air fryer basket with some perforated baking paper. Alternatively, you can spray it with a light coat of oil. We want those chips to stand out, not stick.
Place the coated zucchini slices in the air fryer basket in a single layer. Don’t overcrowd them or they’ll get jealous and won’t crisp up nicely. It’s better to do it in batches.
Slide that basket into the air fryer for about 8 minutes. Watch your creations as they start to become golden miracles.
Halfway through cooking, pull out the basket and give the zucchini chips a shake or a gentle toss with tongs so they get that golden crisp on all sides.
Put the basket back into the air fryer for another 5-7 minutes. Keep an eye on them; no one likes a burnt offering—unless you live in a medieval village.
Once they’re golden brown and crispy at the edges, take them out and let them cool on a wire rack.
Now, for the herb dip! In a bowl, mix the low-fat quark (or yogurt) with the milk until smooth. Add chopped chives, parsley, lemon juice, and season with salt and pepper. Mix it up until it’s smooth and irresistible.
Serve those crispy zucchini chips warm alongside your herb dip. You’ll probably want to get a picture for Instagram, but trust me, they taste way better than they look.
Common Mistakes to Avoid
So you’ve made it this far, but there are some rookie mistakes that could ruin your chip destiny. Let’s dodge these pitfalls like a pro.
Thinking you don’t need to preheat the air fryer: Rookie mistake, my friend. Preheating gets those chips nice and crispy right from the start.
Not drying the zucchini enough: If you skip this step, your chips will be more soggy than crunchy. How sad would that be?
Crowding the air fryer: No one likes crowded parties, and neither do zucchini chips. They need space to breathe and crisp up.
Skipping the seasoning: Food is boring without it. Seriously, don’t be that person who experiments with a plain zucchini.
Not watching them closely in the last minutes: Preventing despair is key, so keep an eye on those golden goodies.
Alternatives & Substitutions
Okay, let’s get creative. Maybe you looked in your cabinet and realized you’re out of something. No worries, I got your back.
Zucchini swaps: Not feeling zucchini? Eggplant or sweet potatoes work wonders too. Just keep in mind the cooking times might differ.
Parmesan alternatives: Not a fan? Try nutritional yeast or even feta cheese for a zesty twist.
Herb dip variations: Mix it up with whatever herbs you have—basil, dill, or even a kick of chili powder if you’re feeling adventurous. It literally can’t go wrong.
Olive oil substitutes: Want to be healthy and adventurous? You can use avocado oil for a richer flavor.
FAQ (Frequently Asked Questions)
Can I make these chips without an air fryer?
Well, technically yes, but then you’ll be baking them in the oven. They still turn out tasty, but crispy? Not quite like air-fried.
What can I use instead of quark for the dip?
Greek yogurt is a great substitute. It has that nice creamy texture and tang that just works.
Can I use margarine instead of butter?
Absolutely, but why hurt your soul like that?
How long do these chips last?
If they last more than a day, you’re doing something wrong. Seriously, they’re too good to stick around that long.
Can I prepare the chips ahead of time?
You can prep the zucchini and mix everything but wait until right before you want to eat them to air fry. Crispy is the goal, remember?
Can I add spices?
Yes, please! Add chili powder, onion powder, or any spice that tickles your fancy. Get wild!
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Whether you’re plopping down to binge-watch your favorite show or having a snack break after a long day, these crispy zucchini chips and their herb dip are sure to make your tastebuds dance. Enjoy, and remember, life is too short for boring snacks. Get crispy and have fun with it!
Print
Crispy Zucchini Chips from the Air Fryer with Herb Dip
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy healthy and crunchy crispy zucchini chips paired with a flavorful herb dip, all made effortlessly in an air fryer.
Ingredients
- 1 medium zucchini
- 2 tablespoons olive oil
- 40 grams grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon sweet smoked paprika
- A pinch of salt and pepper to taste
- 200 grams low-fat quark (or Greek yogurt)
- 50 ml milk (any kind)
- 2 tablespoons chopped chives
- 2 tablespoons parsley
- 1 teaspoon lemon juice
- A pinch of salt and pepper
Instructions
- Wash the zucchini thoroughly and pat it dry with a paper towel.
- Cut off the ends of the zucchini and slice it into 2-3 mm thick slices.
- Lay the zucchini slices on kitchen paper, sprinkle with salt, and let sit for about five minutes.
- Pat the zucchini slices dry with another paper towel.
- In a bowl, mix grated parmesan, garlic powder, sweet smoked paprika, and a pinch of salt and pepper.
- Toss the zucchini slices with olive oil until lightly coated.
- Sprinkle the parmesan mixture over the zucchini slices and toss until evenly coated.
- Preheat the air fryer to 180 degrees Celsius (356 degrees Fahrenheit).
- Line the air fryer basket with perforated baking paper or spray with oil.
- Place the coated zucchini slices in a single layer in the air fryer basket.
- Cook for about 8 minutes, shaking the basket halfway through.
- Cook for another 5-7 minutes until golden brown and crispy. Let cool on a wire rack.
- For the herb dip, mix low-fat quark with milk, add chives, parsley, lemon juice, and season with salt and pepper until smooth.
- Serve the zucchini chips warm with the herb dip.
Notes
Ensure the zucchini is dried well before air frying for maximum crispiness. Don’t overcrowd the air fryer to achieve great texture.