Air Fryer Zucchini Chips
Indian Inspired zucchini chips with earthly gram flour, turmeric, chili, and garlic.
Ingredients :
- 2 medium zucchini cut into ¼ inch slices
- ½ cup gram flour
- 1 teaspoon kosher salt
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder or ¼ teaspoon cayenne
- ¾ teaspoon carom seeds lightly crushed
- 1 teaspoon garlic paste
- ¼ cup + 1 tablespoon water
- ¾ cup gluten free panko
Directions :
- In a medium bowl add gram flour, salt, turmeric, red chili powder, carom seeds and garlic. Add a little bit of water at a time to make a smooth batter. The batter should be similar to pancake batter, not too thick or watery.
- Add the panko to another bowl.
- Take a slice of zucchini and dip in the batter, coating both sides lightly with a thin layer of batter.
- Then place the zucchini in the panko crumbs and coat lightly on both sides.
- Tip: To make this easy, you want to keep a wet hand for batter and a dry hand for the panko. This way your hands will not get too messy.
- Place the coated zucchini chips in a parchment-lined baking tray.
- Preheat the air fryer to 400 degrees
- Lightly spray the air fryer basket with cooking spray. Line the coated zucchini chips in a single layer. My air fryer fits about 16 to 18 slices.
- Air Fryer at 370 for 10 minutes. After 10 minutes spray the chips lightly with oil and air fry for another 2 minutes or until the chips become golden brown and crispy.
