Ingredients:

  • 2 medium Zucchini (Courgette), about 400g
  • 1 tbsp Coarse Sea Salt (or Kosher Salt)
  • 1/2 cup All-Purpose Flour (60g)
  • 1 tsp Smoked Paprika (5g)
  • 1/2 tsp Garlic Powder (2.5g)
  • 1/4 tsp Freshly Ground Black Pepper (1g)
  • 2 Large Eggs, lightly whisked
  • 1 tsp Milk or Water (5ml)
  • 1 cup Panko Breadcrumbs (100g)
  • 1/4 cup Grated Parmesan Cheese (25g)
  • 1/2 tsp Dried Parsley (optional, 2g)
  • Cooking Spray, as needed (Neutral oil)

Instructions:

  1. Slice the Zucchini: Trim the ends off the zucchini. Using a sharp knife or mandoline, slice the zucchini into uniform rounds, approximately 1/4 inch (6 mm) thick. Uniformity is key for even cooking.
  2. Salt and Drain: Place the slices on a wire rack over a baking tray. Sprinkle liberally with 1 tbsp of coarse salt. Allow them to sit for 30 minutes. The salt draws out the excess moisture.
  3. Pat Dry (Crucial Step): After 30 minutes, thoroughly rinse the zucchini slices under cold water to remove excess salt, then pat them aggressively dry using paper towels or a clean tea towel. Any residual moisture will ruin the crunch.
  4. Set Up Dredging Stations: Arrange the three shallow dishes: Dish 1 (Flour): Combine flour, paprika, garlic powder, salt, and pepper. Dish 2 (Egg Wash): Whisk eggs and milk/water until smooth. Dish 3 (Panko): Combine Panko breadcrumbs, Parmesan, and parsley.
  5. Bread the Chips: Working in small batches (5-6 slices at a time), coat completely in the Flour Mix, dusting off any excess. Dip into the Egg Wash, allowing excess to drip off. Finally, press firmly into the Panko Mix, ensuring the entire surface is covered.
  6. Rest: Place the breaded chips onto a clean plate or tray and allow them to rest for 5–10 minutes. This allows the coating to 'set,' which helps prevent it from falling off during cooking.
  7. Preheat and Spray: Preheat the air fryer to 390°F (200°C). Spray the bottom of the air fryer basket lightly with cooking oil.
  8. Cook in Batches: Arrange the chips in a single layer in the air fryer basket. Do not overcrowd, as overcrowding creates steam, leading to soggy results.
  9. Fry and Shake: Cook for 10–12 minutes. At the halfway point (about 5 minutes), open the basket and lightly spray the tops of the chips with oil spray, then gently shake the basket to turn the chips.
  10. Check for Doneness: Cook until deeply golden brown and crispy. Repeat the cooking steps with the remaining batches.
  11. Serve Immediately: Transfer the chips to a serving platter and sprinkle with an extra pinch of coarse salt or fresh parsley if desired.