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🍽️ Crispy Zucchini Chips from the Air Fryer with Herb Dip

295 kcal · 30 min · 4 servings

Ingredients

• 1 piece zucchini
• 2 tbsp olive oil
• 40 g parmesan
• 1 tsp garlic powder
• 1 tsp paprika powder, sweet
• 1 pinch salt and pepper to taste
• 200 g low-fat quark
• 50 ml milk
• 2 tbsp chives
• 2 tbsp parsley
• 1 tsp lemon juice
• 1 pinch salt and pepper

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Pat the zucchini completely dry with a kitchen towel.
3. 3. Cut off the hard ends of the zucchini.
4. 4. Slice the zucchini into even rounds about 2 to 3 millimeters thick using a vegetable peeler or mandoline.
5. 5. Place the slices on a layer of kitchen paper.
6. 6. Sprinkle some salt over the slices.
7. 7. Let the salted slices sit for about 5 minutes to draw out moisture.
8. 8. Carefully pat away the released liquid with kitchen paper.
9. 9. Mix the grated parmesan, breadcrumbs, garlic powder, paprika powder, salt, and pepper well together in a shallow bowl.
10. 10. Place the dry zucchini slices into a large bowl.
11. 11. Drizzle olive oil over the slices.
12. 12. Toss the slices gently until they have a light film of oil.
13. 13. Add the breadcrumb mixture over the zucchini.
14. 14. Shake the bowl well so that every slice is evenly coated.
15. 15. Preheat the air fryer to 180 °C.
16. 16. Line the basket with perforated baking paper or spray it lightly with oil.
17. 17. Arrange the breaded zucchini slices in a single layer in the basket.
18. 18. Make sure not to overcrowd the basket so that hot air can circulate.
19. 19. Insert the basket into the air fryer.
20. 20. Cook the zucchini chips for 8 minutes at 180 °C.
21. 21. Pull out the basket after half the cooking time.
22. 22. Carefully turn or shake the zucchini chips with tongs.
23. 23. Push the basket back into the device.
24. 24. Cook the chips for another 5 to 7 minutes at 180 °C.
25. 25. Keep a close eye on the chips in the last few minutes.
26. 26. Remove the finished chips from the air fryer.
27. 27. Let them cool briefly on a wire rack.
28. 28. Whisk the quark with the milk until smooth for the dip.
29. 29. Stir in the chopped herbs, garlic, and lemon juice.
30. 30. Season the dip generously with salt and pepper.
31. 31. Serve the warm zucchini chips immediately with the fresh herb dip.

Nutrition per serving

• kcal: 295
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 20 g