Parmesan-coated air fryer zucchini chips
3 medium, (3 x 120g)
¼ cup(s), dried (20g)
Grated parmesan cheese
¼ cup(s), (20g)
Garlic, dried, powder or flakes
Cayenne pepper, ground
Tomato pasta sauce
¼ cup(s), (65g) warmed (see tip)
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.