Crispy Air Fryer Zucchini (No Breadcrumbs!) with Chaat Masala
Soggy air fryer zucchini? Skip the heavy breading! This crispy air fryer zucchini uses an easy 10-minute trick and tangy chaat masala for a perfect crunch.
Servings: 4
Calories: 21kcal
Equipment
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds
- 1 teaspoon kosher salt divide (for sweating moisture and seasoning)
- Olive oil spray
- 1 tsp garlic powder
- Fresh cracked black pepper to taste
- 1 teaspoon chaat masala
Instructions
- Toss the sliced zucchini rounds from 2 medium zucchini with kosher salt in a large bowl. Let them sit for 10 minutes to sweat out their excess moisture.
- Pour off the extracted water. Lay the zucchini flat onto a sieve or paper towels and press firmly with another towel until completely dry and tacky to the touch.
- Return the dried zucchini to the dry bowl, spray with Olive oil spray, and toss until every piece is lightly and evenly coated. Mix in 1 teaspoon kosher salt, 1 teaspoon garlic powder, and Fresh cracked black pepper. Gently mix so that the zucchini slices are coated.
- Preheat your air fryer to 400°F (204°C). Arrange the zucchini in a strict single layer in the basket, leaving space between pieces. Cook for 9–11 minutes, shaking the basket halfway through, until edges are deep golden brown.
- Transfer the hot zucchini to a serving plate. Immediately dust with 1 teaspoon chaat masala, garnish with fresh cilantro and a squeeze of lime juice if desired. Serve immediately.
Notes
Pro-Tip: Never add the chaat masala before air frying. The intense heat and air circulation will burn the delicate ground spices, making them taste bitter. Always dust it on fresh at the very end!
Nutrition
Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 590mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 0.4mg
