Description
Enjoy healthy, crispy zucchini chips made in the air fryer, paired with a refreshing herb dip.
Ingredients
- 1 medium zucchini
- 40g grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 200g low-fat quark
- 50ml milk
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
Instructions
- Wash and dry the zucchini, then slice into thin rounds (2-3 mm).
- Lightly sprinkle the zucchini slices with salt and let sit for 5 minutes to draw out moisture.
- Combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper in a bowl.
- Drizzle zucchini slices with olive oil and toss to coat.
- Coat the zucchini with the breadcrumb mixture.
- Preheat air fryer to 180°C (350°F) and line the basket with parchment paper.
- Arrange zucchini in a single layer and air fry for about 8 minutes.
- Flip the chips halfway through and continue cooking for an additional 5-7 minutes until golden brown and crispy.
- For the dip, mix quark, milk, chives, parsley, lemon juice, salt, and pepper until smooth.
- Serve the zucchini chips warm with the herb dip.
Notes
Ensure zucchini slices are uniform for even cooking. Store chips in an airtight container at room temperature.