Air-Fried Vegan Parmesan Zucchini Chips
VEGAN | PLANT-BASED | WFPB
I’m going to be honest with you. I suck with the air fryer. I don’t know if it’s just the one I have, or the recipes I’ve tried, or the fact I refuse to read the directions, but I’ve had terrible luck with it so far… until now.
I decided to take a basic recipe for fried zucchini chips — something I loved as a kid when my mom would make them — and convert it into a delicious, and much healthier, version for you to try at home.
One note before we get started though… these are best right out of the fryer (well, let them cool a minute). The longer they cool, the softer the breading gets, so plan to eat these up soon after making while they have that great crunch, or else keep them warm in the oven on a baking sheet until it’s time to serve them.
Total Time: 20 minutes
What you’ll need
- ¾ cup whole wheat bread crumbs
- 2–3 tbsp Italian seasoning
- ¼ cup Vegan Parmesan Cheese Topping
- 1–2 fresh zucchini
- 1 cup plant-based milk
- sea salt
- cooking spray
- marinara sauce for dipping (optional)
