Chips croustillantes courgettes

I discovered air fryer zucchini chips by accident one summer afternoon when I had three overgrown zucchinis from the farmers market and absolutely no inspiration. My friend Sarah was visiting, and instead of ordering takeout, I started slicing on a whim, mixing up whatever seasonings felt right. Twenty minutes later, we were both shocked at how addictively crispy and golden they turned out, crunching loudly at the kitchen counter while debating whether they tasted more like fried chips or fancy vegetable tempura. That day changed how I think about using up garden vegetables.

My sister brought these to a summer potluck and they vanished in about eight minutes, faster than anyone touched the pasta salad. A woman I'd never met actually asked for the recipe, and when I told her it was just zucchini, she seemed almost disappointed until she tried one. That moment made me realize how a simple vegetable can become the unexpected star of the table when treated with a little intention.

Ingredients

• Medium zucchinis, thinly sliced (about 1/8-inch thick): Thinner slices cook faster and get crispier on the outside while staying tender inside; a mandoline slicer makes this so much easier and keeps your fingers safe.
• Olive oil: This is your adhesive for the coating, so dont skip it or go too light, or everything will slide right off.
• Grated Parmesan cheese: Optional but honestly worth it because it adds this nutty, salty depth and helps create those extra-crispy edges.
• Gluten-free breadcrumbs or regular: The breadcrumbs are what give you that crunch factor; panko works especially well if you want even more texture.
• Garlic powder: A light hand here goes a long way; too much and it becomes overpowering instead of subtle and savory.
• Smoked paprika: This gives warmth and a whisper of smokiness without making them spicy; its the secret that makes people ask what youre hiding in there.
• Sea salt and freshly ground black pepper: Always grind pepper fresh if you can; pre-ground loses something in translation.

Instructions

Pat Your Zucchini Completely Dry:

Moisture is the enemy of crispiness, so dont just blot them once; actually press them between paper towels like youre trying to remove every last drop. This single step is the difference between crispy chips and soggy disappointment.

Coat With Oil Evenly:

Toss those slices in olive oil until each one glistens slightly, making sure nothing gets left behind naked in the bottom of the bowl. The oil helps the coating stick and fry into something golden.

Mix Your Seasoning Blend:

Combine the breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl and give it a good stir so the seasonings distribute evenly. This step only takes a minute but changes everything.

Dredge With a Gentle Hand:

Press each oiled zucchini slice into the breadcrumb mixture, coating both sides, but dont obsess if some spots are lighter than others. A light press ensures the coating adheres without getting packed on so thick it becomes overwhelming.

Arrange in Single Layer:

Lay your coated slices flat in the air fryer basket without overlapping, because crowding means steam instead of crispiness. If you have too many, absolutely do a second batch; its worth the extra few minutes.

Air Fry Until Golden:

Cook at 400°F for 8 to 10 minutes, flipping halfway through so both sides get that gorgeous golden color. Youll know theyre done when the edges are dark and crispy and the aroma fills your kitchen.

Cool on a Rack:

Transfer to a wire rack instead of a plate so the bottom doesnt get steamed back into softness by trapped heat. A minute or two is all they need to set up properly.

Épingler

Last month, my neighbor brought over some homegrown zucchini from her garden, and I made these chips while she watched, then sent her home with a full container. She came back three days later asking for the recipe and telling me shed made them twice already, which made me feel like somehow I'd unlocked a little happiness hack for her kitchen. Thats what these chips do: they turn an ordinary vegetable into something people actually want to eat.

Variations That Work Beautifully

You can absolutely swap the seasonings to match whatever mood youre in or what cuisine you're craving that day. Try Italian seasoning instead of smoked paprika for a Mediterranean vibe, or dust them with cayenne if you want heat that sneaks up on you slowly. Even just salt and pepper with a heavy hand of Parmesan feels restaurant-worthy and comes together in seconds.

Storage and Serving Ideas

These are best eaten the day you make them, but honestly, they rarely stick around long enough to test that theory. If somehow you do have leftovers, store them in an airtight container and reheat them in the air fryer at 350°F for a few minutes to bring back the crispiness.

Making Them Your Own

The beauty of this recipe is how forgiving it is and how easy it becomes once you make it once.

• For dairy-free, just skip the Parmesan or swap in a plant-based cheese alternative and you lose nothing except the subtle nuttiness.
• Serve with ranch dip, tzatziki for something cool and tangy, or marinara if youre channeling fried mozzarella sticks energy.
• Make sure youre not overcrowding your air fryer basket, because that one decision affects whether you get crispy chips or steamed vegetables.

Épingler

These chips remind me that sometimes the best discoveries happen when youre not trying too hard, and that vegetables deserve the same respect and attention we give to fancy ingredients. Make them this week and watch them disappear.

Questions fréquentes sur la recette

→ Comment obtenir des chips bien croustillantes ?

Assurez-vous que les tranches de courgettes soient bien sèches avant d’étaler l’enrobage. La chapelure mélangée au Parmesan aide à obtenir une texture dorée et croquante à la cuisson à l’air.

→ Puis-je remplacer le Parmesan pour une version sans produits laitiers ?

Oui, vous pouvez omettre le Parmesan ou utiliser une alternative végétale pour préserver la croustillance et la saveur.

→ Quelle température et durée pour la cuisson à l’air ?

Programmez la friteuse à air à 200°C (400°F) pendant 8 à 10 minutes, en retournant les chips à mi-cuisson pour une coloration uniforme.

→ Peut-on varier les épices pour un goût différent ?

Absolument, ajoutez par exemple une pincée de cayenne pour relever le piquant ou remplacez le paprika fumé par un mélange italien pour plus de saveurs.

→ Comment servir ces courgettes croustillantes ?

Servez-les tièdes avec des sauces comme le tzatziki, la sauce marinara ou un dip ranch pour une expérience gourmande et conviviale.