These Zucchini Chips are crispy, delicious and easy to make in your oven or air fryer. Made with an almond flour coating, they're the perfect side dish or snack to use up your garden veggies. Kid-friendly, gluten-free, low carb, keto, dairy-free with paleo, Whole30 and vegan options.
PREHEAT OVEN AND PREPARE BAKING SHEETS:
Preheat the oven to 425 degrees F and lightly grease or line a large baking sheet with parchment paper
CUT THE ZUCCHINI: Wash zucchini and cut zucchini into rounds about 1/2 inch thick.
COAT ZUCCHINI IN "BREADING": Beat the egg in a shallow bowl and whisk together the almond meal, Parmesan, garlic salt, Italian seasoning and paprika (if using) in another shallow bowl.
For extra crispy chips, you can roll into some crushed pork rinds or crushed Paleo crackers such as Simple Mills Fine Ground Sea Salt Almond Flour Crackers.
Dip each zucchini stick into the egg wash then dredge into the parmesan mixture, coating well on all sides. Place on the baking sheet in a single layer and repeat with remaining zucchini pieces.
COOK: Bake them for 21-24 minutes, flipping them halfway through, until they are golden brown and crispy.
HOW TO MAKE ZUCCHINI CHIPS IN THE AIR FRYER:
Place the breaded zucchini chips in a single layer in the air fryer, you will have to work in batches. Cook for 10-12 minutes at 400F, or until golden and crispy, shaking halfway through.
How to Store: Transfer your leftover zucchini chips into an resealable airtight storage container in the refrigerator for up to 2 days.
How To Reheat.
How to Freeze: Allow the chips to cool off completely then place them on a large baking sheet in a single layer. Place the pan in the freezer for 30 minutes, or until hard. Transfer the frozen chips to a freezer resealable bag or an airtight container. Store in the freezer for up to 3 months.
How to Reheat Frozen Zucchini Chips: Remove chips from the freezer.