Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- Wash the zucchinis thoroughly and pat them dry with a paper towel. Slice them into even rounds about 1/4-inch thick. If the slices are too thin, they may burn quickly; if they are too thick, they won’t achieve that perfect crunch.
- In a shallow bowl, whisk together the Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Lightly spray the zucchini slices with olive oil spray on both sides. This helps the cheese mixture stick to the vegetable.
- Press each zucchini slice into the Parmesan mixture, coating both sides evenly. Gently shake off any excess cheese so the coating stays light and crisp rather than clumpy.
- Preheat your air fryer to 400°F (200°C). Place the coated slices in the air fryer basket in a single layer. Do not overlap them, as they need space for the hot air to circulate. Cook for 8 to 10 minutes, flipping halfway through, until the cheese is golden brown and crispy.
- Cook Time: 20 minutes
- Diet: Low-Carb, Keto