These 2 Ingredient Parmesan Zucchini Crisps couldn’t be any easier. They are crispy, flavorful and make a great snack or side dish.
A couple of months prior I at long last bought an air fryer and I am thoroughly adoring it. I bought dig at Costco for about $60.It’s become one of the most utilized apparatuses in my kitchen. An air fryer is a better way of making “singed” food sources with almost no oil with preferable and quicker results over utilizing a broiler. It works by circling exceptionally hot air around the food to prepare it.
MAKING ZUCCHINI CRISPS
- Zucchinis are meagerly cut and afterward canvassed in a flimsy layer of newly ground Parmesan cheddar.
- Like my keto cauliflower toddlers and avocado chips, these crisps depend on parmesan cheddar to make the firm surface. Parmesan is a dry cheddar and when it cooks at high temperature, it crisps up. The parmesan cheddar is cooked until brilliant brown to give these crisps a fresh completion.
- I decided to cut my zucchini to 1/4 inch thick adjusts. I tracked down that this left the zuchini just somewhat got dried out yet the cooked zucchini had a very smooth, rich completion which gave an incredible differentiation to the firm cheddar.
- On the off chance that you favor much crispier crisps with no delicate smooth zucchini community, cut your zucchini to 1/8 inch thick adjusts. You can utilize a mandoline slicer for simple cutting.
These easy zucchini crisps are just 2 ingredients and make a great snack or side dish!
- 1 medium zucchini sliced into ¼ inch thick rounds
- ½ cup grated parmesan cheese freshly grated
- Place zucchini rounds into your air fryer in a single layer. (If your air fryer basket is nonstick you don’t need to grease the basket first. If it is not nonstick, you should spray basket with cooking oil spray.) Add a thin layer of parmesan cheese over rounds, covering the surface of each round.
- Set your air fryer to 370°F (no preheat). Cook rounds for about 12 minutes, or until the cheese is dark golden brown. Let the rounds cool for a few minutes, which will allow the cheese to crisp up further.
- Serve with your favorite dipping sauce. Crisps are best eaten soon after they are fried. Because of the moisture in the zucchini, the crispy top will soften when fully cooled. If you are making a large batch, you can always re-crisp them again in the air fryer.
- If you want even crispier zucchini crisps, use a mandoline slicer and slice zucchini into 1/8 inch thick rounds. The thinner rounds will dehydrate during the cooking process so you won’t have a soft zucchini finish. You will need to reduce cooking time to around 8 minutes.
- I recommend using a mandoline slicer* if you are slicing to 1/8 inch thick.
- Depending on the material of your air fryer basket, you may want to spray the basket with cooking oil before adding the zucchini rounds. My basket has a nonstick coating so it did not need to be sprayed and the zucchini came off easily.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).