Photo: Feel Good Foodie
An oldie but a goodie made healthy.
For the Chips
2 large zucchinis about 8” long, sliced ¼” thick
1 large egg
2 tablespoons milk
½ cup all-purpose flour (use gluten-free flour if you want to make this gluten-free)
1 cup panko bread crumbs (use gluten-free breadcrumbs to make it gluten-free)
1 cup Grated Parmesan cheese grated
½ teaspoon garlic powder
½ teaspoon Italian seasoning
For the Dip
½ cup sour cream
2 tablespoons Grated Parmesan cheese
½ tablespoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon dried dill
Salt and pepper to taste
Directions
Add the flour to a small, shallow bowl.
In another bowl, combine the milk and egg and whisk until fully combined.
In a third bowl, combine the panko bread crumbs, parmesan cheese, garlic powder and Italian seasoning.
Dip each zucchini slice into the flour, followed by the egg mixture, and then the breadcrumb mixture, pressing gently to coat.
Spray the air fryer basket with cooking spray. Add the zucchini to the basket in a single layer and cook at 400°F for 8 minutes, flipping halfway through.
Make the dip. In a small mixing bowl, whisk together the sour cream and parmesan cheese, Italian seasoning, garlic powder and dill. Season to taste with salt and pepper and serve with the zucchini chips.
This Feel Good Foodie recipe is just as the creator Yumna intended, “That was good – so good!” If you love this one, make sure to check out her other recipes including her authentic Lebanese dishes. Delish!
