Parmesan-coated air-fryer zucchini chips
SmartPoints® value per serving
Zucchini chips become way more munchable when they’re cooked under a crispy coating of breadcrumbs and Parmesan cheese. The cheese adds plenty of savory flavors, so you’ll only need a pinch of salt. Make sure to use plain dry breadcrumbs; seasoned ones contain much more sodium and, as a result, taste too salty in this recipe. You’ll need to cook the zucchini in batches to ensure maximum crunch.
3 medium, (3 x 120g)
¼ cup(s), (20g)
Grated parmesan cheese
¼ cup(s), (20g)
Garlic powder or flakes
Ground cayenne pepper
Tomato pasta sauce
¼ cup(s), (65g) warmed
2 x 3 second spray(s)
- Cut zucchini in half crossways, then cut lengthways into 1½cm thick slices. Cut each slice into 1½cm thick batons.
- Place breadcrumbs, parmesan, garlic powder and cayenne in a large snaplock bag. Season with salt and pepper and toss well to combine. Lightly beat egg in a shallow bowl. Working in batches, dip zucchini batons in egg, allowing excess to drip off, then transfer to snap-lock bag and shake well to coat in breadcrumb mixture. Transfer to a baking paper-lined tray.
- Preheat air fryer to 200°C. Lightly spray air fryer basket with oil. Arrange a single layer of zucchini batons in basket, leaving a little space between each and spray with oil. Air-fry for 6-8 minutes, or until browned and crisp. Remove from air fryer and keep warm. Continue in batches with remaining zucchini.
- Serve zucchini chips with pasta sauce for dipping.
TIP: Cayenne pepper adds a touch of heat to these crunchy veggie chips. For a milder version, replace it with ground paprika.