Oh my gosh, you have to try these zucchini chip bites with parmesan (air fryer)! I was skeptical at first – could zucchini really get that crispy? But trust me, after one batch, I was hooked. The first time I made them, my kids devoured them before I could even snap a photo (oops!). What I love most is how ridiculously easy they are – just slice, toss, sprinkle, and air fry. In less than 20 minutes, you’ve got these golden, crunchy bites with that perfect salty parmesan kick. They’re my new go-to when I need a quick snack that doesn’t feel like junk food.
Ingredients for Zucchini Chip Bites with Parmesan (Air Fryer)
Here’s all you need for these addictive little bites:
- 2 medium zucchinis, sliced super thin (about 1/8 inch)
- 1/4 cup freshly grated parmesan (the good stuff!)
- 1 tablespoon olive oil (my secret for extra crispiness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (I use sea salt)
- 1/4 teaspoon freshly ground black pepper
That’s it! Just six simple ingredients for crispy perfection. Pro tip: Don’t skimp on grating your own parmesan – the pre-shredded kind just doesn’t melt the same way.
How to Make Zucchini Chip Bites with Parmesan in the Air Fryer
Okay, let’s get these crispy little wonders going! The air fryer works its magic so fast, you’ll be snacking before you know it. Just follow these simple steps – I’ve made this recipe dozens of times, so I’ll walk you through all my little tricks.
Preheat and Prepare the Zucchini
First things first – crank that air fryer to 375°F (190°C) and let it heat up while you prep. Trust me, starting with a hot air fryer makes all the difference for that perfect crunch. Now grab your zucchinis and slice them about 1/8 inch thick – I use my trusty mandoline for perfectly even slices (watch those fingers!). Toss them in a bowl with the olive oil, garlic powder, salt, and pepper until they’re all nicely coated. The oil helps the parmesan stick later!
Air Fry to Crispy Perfection
Here’s where patience pays off – arrange those zucchini slices in a single layer in your air fryer basket. No overlapping or they’ll steam instead of crisp up! Sprinkle the grated parmesan evenly over the top – don’t be shy with it. Now pop them in for 8-10 minutes, but peek around the 7-minute mark. You’ll know they’re done when the edges turn golden brown and the parmesan gets all melty and delicious. The smell alone will have you drooling!
Pro tip: If you’re making multiple batches, keep the cooked ones in a warm oven while you finish the rest. They disappear fast once people get a taste!
Why You’ll Love These Zucchini Chip Bites
Let me count the ways these little bites will steal your heart:
- Crazy quick: From fridge to table in under 20 minutes – snack emergencies solved!
- Secretly healthy: All that crispiness without the guilt (hello, veggies!)
- Perfect crunch: That addictive parmesan crust will have you reaching for “just one more”
- Kid-approved: My picky eaters gobble these up like they’re potato chips
- Air fryer magic: No messy deep frying, just easy cleanup
Seriously, what’s not to love? They’re my new obsession.
Tips for the Best Zucchini Chip Bites
After burning through more zucchini than I’d like to admit (literally!), here’s what I’ve learned: First, slice no thicker than 1/8 inch – any chunkier and they won’t crisp up right. Second, really massage that oil into every slice or you’ll get soggy spots. And check early and often – that parmesan goes from golden to burnt in seconds! Oh, and don’t stack them in the basket unless you want zucchini mush instead of chips. Trust me, I’ve made all these mistakes so you don’t have to!
Ingredient Substitutions and Notes
No parmesan? No problem! For a dairy-free version, almond flour gives a nice crunch (though it won’t get quite as golden). Avocado oil works great if you’re out of olive oil – just don’t skip the oil completely or they’ll dry out. And about those “medium zucchinis” – aim for about 7-8 inches long and 2 inches wide. Too small and they’ll shrivel up; too big and the centers stay soggy. Oh, and if you’re feeling fancy, a sprinkle of smoked paprika with the parmesan is *chef’s kiss*!
Storing and Reheating Zucchini Chip Bites
Okay, confession time – these rarely last long enough to store at my house! But if you’ve got leftovers (lucky you), pop them in an airtight container in the fridge for 2-3 days. When you’re ready for round two, skip the microwave – it’ll make them soggy. Instead, toss them back in the air fryer at 350°F for 2-3 minutes to wake up that crispy magic!
Nutritional Information
Just so you know, these numbers can vary a bit depending on your exact ingredients. But for one serving (about half the recipe), you’re looking at roughly:
- 120 calories
- 7g fat (2g saturated)
- 8g carbs (2g fiber)
- 5g protein
Not bad for something that tastes this indulgent, right?
FAQs About Zucchini Chip Bites with Parmesan (Air Fryer)
Can I bake these instead of using an air fryer?
You bet! Just spread them on a parchment-lined baking sheet at 400°F for about 12-15 minutes. They won’t get quite as crispy as the air fryer version, but they’ll still be delicious. Just keep an eye on them – that parmesan browns fast in the oven!
Is pre-shredded parmesan okay to use?
I don’t recommend it, friend. That powdery stuff in the green can tends to clump and doesn’t melt right. Freshly grated parmesan makes all the difference – it gets that perfect golden crust. If you must use pre-shredded, at least grab the refrigerated kind from the cheese section.
How thin should I slice the zucchini?
Aim for about 1/8 inch – that’s the sweet spot! Too thick and they stay soggy; too thin and they might burn. I use a mandoline on the second-thinnest setting, but a sharp knife works too if you’ve got steady hands.
Alright, now it’s your turn to make some magic happen! Whip up these zucchini chip bites with parmesan (air fryer) and let me know how they turn out. Did they disappear as fast as they did at my house? Any fun twists you added? Drop your results in the comments below – I can’t wait to hear about your crispy creations! And hey, if you’ve got a photo, share that too. Nothing makes me happier than seeing your kitchen successes (we’ve all had the failures too – no judgment here!). Happy air frying, friends!
Print
Crispy 20-Minute Zucchini Chip Bites with Parmesan (Air Fryer)
- Total Time: 20 mins
- Yield: 2 servings
- Diet: Vegetarian
Description
Crispy zucchini chip bites with parmesan, made easily in an air fryer.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat air fryer to 375°F (190°C).
- Slice zucchinis into thin rounds.
- Toss zucchini slices with olive oil, garlic powder, salt, and black pepper.
- Place zucchini slices in a single layer in the air fryer basket.
- Sprinkle parmesan cheese evenly over the zucchini.
- Air fry for 8-10 minutes until crispy and golden.
- Serve immediately.
Notes
- Slice zucchini evenly for uniform cooking.
- Do not overcrowd the air fryer basket.
- Check frequently to avoid burning.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American