Easy Air Fryer Cool Ranch Zucchini Chips
Description
Crispy, ranch-seasoned zucchini chips made in the air fryer — a healthier snack ready in about 25 minutes.
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- 1 large egg, beaten
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon ranch seasoning mix
- ⅛ teaspoon black pepper
Instructions
- Slice the zucchini into ¼-inch rounds and pat dry with paper towels.
- Beat the egg in a shallow bowl. In a second bowl, combine the breadcrumbs, parmesan, ranch seasoning, and pepper.
- Dip each round in egg, then coat both sides in the ranch breadcrumb mixture.
- Preheat the air fryer to 380 degrees F for 3–5 minutes. Arrange the rounds in a single layer, spray lightly with cooking spray, and cook for 10–15 minutes at 380 degrees F, flipping halfway, until golden and crispy. Cook in batches if needed.
- Serve warm with ranch or your favorite dipping sauce.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Not crowding the basket is the key to crispy chips — leave space between slices.
- Reheat leftovers in the air fryer at 380 degrees F for 3–4 minutes to restore crispness.
Nutrition
Serving: 1ServingCalories: 116kcalCarbohydrates: 14gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 499mgPotassium: 307mgFiber: 2gSugar: 3gVitamin A: 318IUVitamin C: 18mgCalcium: 99mgIron: 1mg