Cooking instruments: air fryer, cutting board, knife, aluminum foil, scissors, a large bowl;
Tip: for this dish, you can use the aluminum foil as a base to place your veggies straight on the bottom of the air fryer basket. But if you use an air fryer with a metal rack, like our popular DELLA 048-GM-48207, you’ll be able to cook two batches at once and finish your veggies faster. You’ll need this, considering that your guests can eat up those chips faster than you take it out of the fryer…
A crunchy dish, super easy and fast to prepare, perfect for anything from a light breakfast to a late snack. Is there any tastier way to eat your veggies other than with a drizzle of olive oil? Sure it is, with a generous sprinkle of coarsely grated Parmesan and a garlic and smoked paprika punch!
For this recipe, you’ll need no other preparations than to cut your vegetables into pieces of almost equal sizes, paying attention particularly to their thickness – approximately ¼ inch each.
Also, prepare the aluminum foil, by cutting an 8x8 inch piece and greasing it with a bit of oil. You’ll have to squeeze its edges and make sure you leave some room on the sides of the air fryer’s bottom, where the air should circulate.
Instructions
Take a large bowl and mix in all the bread crumbs, with the cheese, the smoked paprika and the garlic powder – no salt will be necessary, considering that the parmesan is already quite salty
Drizzle the olive oil on top of the sliced veggies and mix it with the dry ingredients
Place the veggies into the air fryer basket, making sure that they don’t overlap in any way – as suggested above, you might have to cook in several batches
Set the temperature at 390 degrees F (200 degrees Celsius)
Let it cook like that for about 8 minutes or until you see the veggies turning crispy and tiny brown spots showing up on their surface
Take it out and serve it with your favorite spicy sauce
Try it with a twist:
The original dish was a plain, zucchini chips recipe that we have revigorated by experiencing with a wider selection of colors – extra veggies – and flavors – the smoked notes of the paprika. Alternatively, you can try seasoning the chips with dried dill instead of paprika. You’ll have to admit, it’s always better to have more options when it comes to your vegetables.
Original recipe by John Selby