Crispy Parmesan Zucchini Chips
Thin zucchini rounds coated in Parmesan and almond flour, air-fried until golden and crunchy — a satisfying keto snack or appetizer.
Ingredients
- 2 medium zucchini, sliced 1/4-in thick
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup almond flour (super-fine)
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 large egg, beaten
- as needed olive oil cooking spray
Instructions
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1
Pat 2 sliced 1/4-in thick medium zucchini slices dry thoroughly with paper towels. This is essential for crispiness.
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2
In a shallow dish, mix together 1/2 cup finely grated Parmesan cheese, 1/4 cup almond flour (super-fine), 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
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3
Dip each zucchini slice in the 1 beaten large egg, letting the excess drip off, then press firmly into the Parmesan coating on both sides.
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4
Preheat the air fryer to 400 F (200 C). Lightly spray the basket with olive oil cooking spray.
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5
Arrange coated zucchini in a single layer in the basket, leaving space between slices. Work in batches as needed.
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6
Air fry for 10 to 12 minutes, flipping halfway through, until the chips are golden and crisp. Serve immediately.