Air Fryer Zucchini Crisps
Zucchini crisps are a healthy and crunchy snack, perfect for guilt-free munching. Coated in a flavorful chickpea flour batter and air-fried with minimal oil, this recipe is gluten-free and loaded with fiber. These crisps make a perfect snack or a side dish.
Nutrition Facts
Per serving
Energy
83 kcal
Protein
4 g
Carbs
10 g
Fat
3 g
Fiber
3 g
Ingredients
Zucchini, green
1 large (200g)
Besan (chickpea flour)
4 tbsp (60g)
Cumin Powder
0.5 tsp (1g)
Black Pepper
0.25 tsp (0.5g)
Carom(Ajwain) Seeds
0.25 tsp (1.25g)
Dried Oregano
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Plain Water
0.25 small cup (50g)
Dill Dried Powder
0.5 tsp (1g)
Instructions
Preparation
Wash and dry the zucchini. Thinly slice it into round discs (about 2mm thickness).
In a mixing bowl, prepare the batter by combining chickpea flour, salt, cumin powder, pepper powder, ajwain, oregano, and dried dill powder. Gradually add water to form a thin, smooth batter.
Cooking Steps
Layer the zucchini slices in a single layer on a plate or bowl. Pour the prepared batter over the slices, ensuring they are lightly coated.
Drizzle oil over the coated zucchini slices. Toss gently to evenly distribute the oil.
Preheat the air fryer to 180°C (350°F) for 3 minutes.
Arrange the zucchini slices in a single layer in the air fryer basket. Avoid overlapping to ensure even cooking.
Air fry at 180°C (350°F) for 10-12 minutes, flipping the slices halfway through. Cook until they are golden brown and crispy.
Remove from the air fryer and serve hot.