Why You’ll Love Air Fryer Zucchini Chips with Vegan Basil Aioli Recipe
If you want a snack that is crunchy, satisfying, and lighter than traditional chips, this recipe delivers. The zucchini slices are coated in a seasoned panko crust that turns golden and crisp in the air fryer, while the basil aioli adds a cool, garlicky dip that takes everything up a notch.
You’ll also love how simple the process is. A basic breading station, a few pantry spices, and a quick batch-style cook time are all it takes. It is also a great way to use fresh zucchini, especially when you have extra on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the zucchini chips:
- 2 medium zucchini, cut into 1/4-inch rounds
- 1/2 cup flour
- Aquafaba from 1 can of chickpeas
- 3/4 cup panko breadcrumbs
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- Olive oil spray
- Salt, to taste
For the vegan basil aioli:
- 1/3 cup vegan mayo
- 1 tablespoon olive oil
- 3 cloves garlic, peeled
- 10 basil leaves
- Salt and pepper, to taste
- Water, as needed
Directions
- Place a strainer over a bowl and pour in the chickpeas, reserving the aquafaba in the bowl below. Set the chickpeas aside for another use.
- Add the flour to one bowl.
- In a second bowl, stir together the panko breadcrumbs, smoked paprika, garlic powder, and pepper.
- Lightly spray the air fryer basket with olive oil.
- Coat each zucchini slice by dipping it in the flour, then the aquafaba, then the breadcrumb mixture. Press the breadcrumbs onto the zucchini so they stick well.
- Arrange the breaded zucchini slices in a single layer in the air fryer basket. Work in batches as needed so the slices do not overlap.
- Spray the tops lightly with olive oil and air fry at 400°F for 10 minutes. There is no need to flip them.
- While the zucchini cooks, make the basil aioli by adding the vegan mayo, olive oil, garlic, basil, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed.
- With the motor running, add a little water until the aioli reaches your preferred consistency.
- Transfer the finished zucchini chips to a bowl, sprinkle with salt, and serve warm with the basil aioli.
Servings and timing
This recipe makes about 36 zucchini chips.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Depending on the size of your air fryer, you will likely need to cook the zucchini in 2 to 3 batches.
Variations
There are plenty of ways to switch this recipe up while keeping the same crispy texture.
- Add a little cayenne or chili powder to the breadcrumb mixture for heat.
- Swap the smoked paprika for Italian seasoning for a more herby flavor.
- Stir some lemon juice into the basil aioli for a brighter dip.
- Use yellow squash instead of zucchini, or try a mix of both.
- Bake the chips in the oven at 425°F for 15 to 20 minutes, flipping halfway through.
- Serve them with marinara, ranch-style dip, or plain vegan garlic aioli instead of basil aioli.
Storage/Reheating
These zucchini chips are best enjoyed fresh, since they are crispiest right after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place them back in the air fryer for a few minutes at 375°F until warmed through and crisp again. You can also reheat them in the oven, but avoid the microwave since it will make the coating soft.
Store the basil aioli separately in a covered container in the refrigerator for up to 3 days. Stir before serving.
FAQs
Can I make these without aquafaba?
Yes. Aquafaba works especially well as a binder, but you can use an egg replacer if needed. It helps the breadcrumbs stick while keeping the recipe vegan.
What is aquafaba?
Aquafaba is the liquid from a can of chickpeas. It is often used in vegan cooking as a substitute for eggs in breading, baking, and sauces.
Why are my zucchini chips not crispy?
They may be overcrowded in the air fryer basket or may need a bit more oil sprayed on top. Cooking in a single layer helps them crisp properly.
Do I need to peel the zucchini?
No. The skin is tender and helps the slices hold their shape during cooking.
Can I make these in the oven?
Yes. Arrange the breaded zucchini on a parchment-lined baking sheet, spray with olive oil, and bake at 425°F for 15 to 20 minutes, flipping halfway through.
Can I prepare them ahead of time?
You can bread the zucchini shortly before cooking, but they are best air fried right before serving for the best texture.
What does basil aioli taste like?
It is creamy, garlicky, and fresh, with the basil adding a bright, herbaceous flavor that pairs really well with the crispy zucchini.
Can I freeze zucchini chips?
Freezing is not ideal for this recipe because the zucchini can release extra moisture and soften the coating once thawed.
What can I serve with these?
They work well as a snack, party appetizer, or side dish. You can pair them with sandwiches, wraps, burgers, or a simple salad.
Can I use regular breadcrumbs instead of panko?
Yes, but panko gives the chips a lighter, crispier coating. Regular breadcrumbs will still work, though the texture may be a bit denser.
Conclusion
Air fryer zucchini chips with vegan basil aioli are a simple way to turn fresh zucchini into a crunchy, crowd-pleasing dish. They are easy enough for everyday snacking but flavorful enough to serve as an appetizer when you want something a little different. With their crispy coating and creamy herby dip, this is one of those recipes you will want to make again and again.
