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.