These awesome Air Fryer Zucchini Chips make a healthy and delicious one-bite appetizer that’s just perfect for entertaining. They’re light, crispy, and so satisfying dipped in the tangy yogurt sauce. The Indian spiced zucchini coins have so much flavor and the grab-and-go size lets guests nibble and mingle with ease!
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Dipping the zucchini coins in an earthy spicy batter, then in panko is the key to getting the perfect crispy coating. The outside of the rounds get super crunchy while the interior stays tender and juicy. The contrast of textures combined with the contrast of temperatures between hot chips and cool yogurt dip---that’s what makes a memorable bite of food. Literally mouth-watering!
It’s easy to feel good about serving finger foods that are as good for you as they are good tasting. These gluten-free and vegan zucchini rounds are clean, healthy, and nutritious! Not soaked with oil. And by now you know all the other reasons I love my Air Fryer: crispy food without a greasy mess and no need to heat up the kitchen by turning on the oven!
I love this recipe in my collection because it’s quick, easy, uses mostly pantry items and zucchini is always readily available in the supermarket. Of course, in the summer, it would be nice to get the zucchini right from your backyard garden or generous neighbors like we often do!
Bonus: the batter is really a 2-in-1 recipe
This spiced gram flour batter is the same base used to make pakoras! Are you thinking what I’m thinking?? Since you already have all the ingredients on hand, make it an appetizer night! Who wouldn’t be excited to get both onion pakoras and zucchini chips??
Another thing I love about using the Air Fryer is that I can use better quality oils and I’m only using a light quick spray. So instead of cheap unhealthy oils used over and over again for frying, I opt for a spray of avocado, olive, or sunflower oil.
Tips & Variations
- Use Gluten-Free Panko to make these 100% Gluten-Free. Gram flour is naturally GF
- Slice the zucchini rounds to the same thickness, about one-fourth inch so they cook evenly
- Use fine gram flour available in Indian grocery stores and add water as needed to make a flowy but thick batter
- Cook the zucchini chips in a single layer for best results
Ingredient Spotlight
- Zucchini--Low in calories but high in water and dietary fiber which are vital for digestive health. Also packed with vitamins C, A, & B6, Potassium, and Magnesium. Nutrients in zucchini promote heart, bone, skin, and eye health as well as stable glucose levels. Also an awesome low-carb alternative to many dishes!
- Gram flour (Besan) -- A fine flour made of chana dal or split brown chickpeas. It is much finer than the chickpea flour available in US grocery stores. Gluten-free, protein-packed besan is a staple in Indian cuisine. It is a key ingredient in making delicious pakoras and desserts such as Besan Laddu.
- Kashmiri Red Chili Powder (Sukhi Lal Kashmiri Mirch) – Although there are many kinds of dry red chilies used in Indian cuisine, I prefer mild Kashmiri red chile, which has a brilliant red hue that adds natural food coloring and smoky flavor. When substituting other chiles for Kashmiri red chiles be mindful of the heat level.
- Carom Seeds (Ajwain)--Tiny dried fruits of an herb plant. Pungent, bitter, complex flavor. Widely used in Indian cooking. It contains a wealth of medicinal benefits: especially good in aiding digestion and relieving symptoms of the common cold.
- Turmeric (Haldi) – Ground turmeric is a bright, healing spice that adds a peppery-woody taste and a deep golden color to curries. Known for its anti-inflammatory properties.
Instructions
Here is how to make the Indian spiced Zucchini Chips with Step by step instructions and photos. A printable recipe card with measurements can be found at the end of this post :
- Make the batter with gram flour and spices and add the panko to another bowl.
- Take a slice of zucchini and dip it in the batter, coating both sides lightly with a thin layer of batter.
- Then place the zucchini in the panko crumbs and coat lightly on both sides. Tip: To make this easy, you want to keep a wet hand for the batter and a dry hand for the panko. This way your hands will not get too messy.
- Place the coated zucchini chips in a parchment-lined baking tray.
- Preheat the air fryer to 400 degrees
- Lightly spray the air fryer basket with cooking spray. Line the coated zucchini chips in a single layer. My air fryer fits about 16 to 18 slices.
- Air Fry at 370 for 10 minutes. After 10 minutes spray the chips lightly with oil and air fry for another 2 minutes or until the chips become golden brown and crispy.
Serving
How and When to Serve Air Fryer Zucchini Chips
- My family loves a fun All Appetizer Meal. I’ll make 3-4 appetizers for a lively dinner with a variety of flavors and textures.
- Party Food! Zucchini Chips are a delicious vegetarian crowd-pleaser. So super crunchy and just the right level of spice to entice your guests. Plus everyone loves to dip!
- Level up Movie Nights! Serve up Zucchini Chips, hot and crispy from the Air Fryer, with everyone’s dip of choice. I serve the yogurt dip from this recipe, ketchup, and green chutney.
- Patio Time! Hot Zucchini Chips and icy cold drinks on the patio--what could be better? I love that this healthy snack is addictingly delicious without weighing you down. Guilt-free and everyone asks for this recipe!
More Vegetarian Air Fryer Recipes
Getting the family to eat more vegetables has never been easier or more delicious. Try these Air Fryer Vegetable Recipes and be amazed at the love they get!
Recipe
Air Fryer Zucchini Chips
Equipment
Ingredients
- 2 medium zucchini cut into ¼ inch slices
- ½ cup gram flour
- 1 teaspoon kosher salt
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder or ¼ teaspoon cayenne
- ¾ teaspoon carom seeds lightly crushed
- 1 teaspoon garlic paste
- ¼ cup + 1 tablespoon water
- ¾ cup gluten free panko **
Optional Garnish
- 1 tablespoon cilantro chopped
- 1 teaspoon red chili flakes
Optional Yogurt Dip for Serving
- ½ cup plain full-fat yogurt
- ¼ teaspoon ground cumin
- Pinch of red chili pepper
- ⅛ teaspoon kosher salt
- ¼ teaspoon sugar
- Cilantro
Instructions
- In a medium bowl add gram flour, salt, turmeric, red chili powder, carom seeds and garlic. Add a little bit of water at a time to make a smooth batter. The batter should be similar to pancake batter, not too thick or watery.
- Add the panko to another bowl.
- Take a slice of zucchini and dip in the batter, coating both sides lightly with a thin layer of batter.
- Then place the zucchini in the panko crumbs and coat lightly on both sides.
- Tip: To make this easy, you want to keep a wet hand for batter and a dry hand for the panko. This way your hands will not get too messy.
- the coated zucchini chips
- Preheat the air fryer to 400 degrees
- Lightly spray the air fryer basket with cooking spray. Line the coated zucchini chips in a single layer. My air fryer fits about 16 to 18 slices.
- Air Fryer at 370 for 10 minutes. After 10 minutes spray the chips lightly with oil and air fry for another 2 minutes or until the chips become golden brown and crispy.
Video
Notes
Bake in a preheated oven at 400 F for 15 to 20 minutes or until golden brown and crispy.
Nutrition
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Dorothy Drennen says
Sounds great! But in the ingredient list -- I would specify "Gluten-free panko" -- if regular panko, definitely not gluten-free!
Archana says
Yes! I will do that.