Description
Transform the humble zucchini into crispy, delicious chips with a flavorful herb dip, perfect for snacking or sharing.
Ingredients
- 2 medium zucchinis
- 40g grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 200g low-fat quark
- 50ml milk
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped parsley
- 1 teaspoon lemon juice
Cook Mode Prevent your screen from going dark
Instructions
- 1. Wash and dry zucchinis. Cut off ends and slice into thin rounds (2-3mm thick).
- 2. Lay slices on paper towels, sprinkle with salt, and let sit for 5 minutes. Press with another paper towel to absorb excess moisture.
- 3. In a bowl, mix Parmesan, garlic powder, paprika, salt, and pepper.
- 4. In a mixing bowl, coat zucchini with olive oil, then add the Parmesan mixture and toss to coat.
- 5. Preheat air fryer to 180°C (350°F). Arrange zucchini chips in a single layer in the fryer basket.
- 6. Cook for 8 minutes, then shake or turn chips and cook for another 5-7 minutes until golden brown and crispy.
- 7. While chips cook, mix quark, milk, chives, parsley, lemon juice, salt, and pepper to make the dip.
- 8. Let chips cool on a wire rack and serve warm with the herb dip.