These crispy zucchini rounds deliver the satisfying crunch of a potato chip without the heavy carbs. Coated in nutty, savory Parmesan that melts and crisps under circulating heat, every bite balances a tender vegetable center with a salty, golden crust. Perfect for clean eating, this simple snack packs satisfying protein into a fresh, guilt-free treat.
Equipment
- Air fryer
- Mandoline or chef’s knife
- Paper towels
- Fine box or microplane grater
Ingredients
- 1 medium zucchini (approx. 200g), sliced into uniform 1/4-inch rounds
- 1/2 cup (approx. 50g) freshly grated Parmesan cheese
- Optional: Pinch of freshly ground black pepper or garlic powder
Instructions
- Slice the zucchini into 1/4-inch rounds. Lay them flat across paper towels and press firmly with another sheet to remove excess moisture.
- Set your air fryer to 375°F (190°C). Place zucchini rounds into the ungreased basket in a single, uncrowded layer.
- Top each round with roughly 1 teaspoon of freshly grated Parmesan, gently pressing the cheese down so it stays seated.
- Cook at 375°F (190°C) for 8 to 10 minutes.
- Remove when the cheese turns deep golden-brown with bubbling edges and the zucchini rims begin to blister.
- Let the crisps rest in the basket or on a wire rack for 2 minutes before serving; the cooling cheese hardens into a rigid, crispy crust.
Notes
Storage & Reheating: Store refrigerated with a dry paper towel. Reheat in the air fryer at 375°F (190°C) for 2 minutes; avoid the microwave, which turns them limp. Allergy Info: Contains dairy (milk). Naturally gluten-free, egg-free, nut-free, and soy-free. Flavor Boosts: Dust with smoked paprika, dried oregano, or red pepper flakes before cooking, or serve with a side of low-sugar marinara.
Nutrition
Calories: 110 kcal · Fats: 7g · Cholesterol: 18mg · Sodium: 380mg · Potassium: 290mg · Total Carbohydrates: 3.5g · Fiber: 1g · Net Carbs: 2.5g · Sugars: 2g · Protein: 8.5g · Calcium: 260mg
