worth it. [air fryer zucchini crisps w. chipotle ranch]

January 25th, 2021 by | comments

Lately, I can’t get enough of the air fryer. I got the Instant Pot Air Fryer Lid for Christmas and since then, have made French fries, buffalo wings, chicken tenders (you know, all the healthy things), and now these delicious zucchini crisps. Although these took a while to make – since you need to cook in one layer batches and I only have the 6 quart Instant Pot – the crisps were completely worth it. These would make for an amazing appetizer while watching the Super Bowl in a couple weeks!


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air fryer zucchini crisps w. chipotle ranch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Zucchini crisps recipe:
  • 2 small-medium zucchini, cut into ¼-inch slices
  • 1½ cups panko bread crumbs
  • 2 Tbsp. cornmeal
  • ⅓ cup grated Parmesan cheese
  • ¼ - ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. paprika
  • ½ tsp. dried basil
  • ⅛ tsp. cayenne
  • 1½ tsp. salt
  • 1 tsp. black pepper
  • 1 egg, beaten with 2 Tbsp. cold water
  • Olive oil spray
  • Chipotle ranch recipe:
  • 1 packet Hidden Valley Buttermilk Recipe Seasoning Mix
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 adobo chile in sauce
Instructions
  1. For the zucchini crisps:
  2. Place sliced zucchini in one layer on a paper towel-lined plate (or plates), then sprinkle with salt. Lay another paper towel on top, followed by a heavy pot or pan on top. Let zucchini sit for 10-15 minutes to draw out the extra moisture. After that time, pat all of the zucchini slices dry.
  3. In a small bowl, mix together the panko bread crumbs, cornmeal, Parmesan, garlic powder, onion powder, paprika, dried basil, cayenne, salt and pepper.
  4. In a separate bowl, whisk one egg with 2 Tbsp. cold water.
  5. Working in batches, mix a handful of the zucchini slices in the egg wash, then dredge and coat in the panko mixture, making sure to press the mixture evenly onto both sides of the zucchini. Repeat with remaining zucchini slices, setting aside coated slices on a plate.
  6. Preheat air fryer to 375 degrees. Gently place zucchini slices in a single layer in the air fryer basket then cook 8 minutes. Very gently flip all of the zucchini slices with tongs then cook another 6-8 minutes until crisp and golden. Repeat with remaining zucchini slices until all are cooked and crisped.
  7. For the chipotle ranch:
  8. In a medium bowl, whisk together the packet of Hidden Valley Buttermilk seasoning, mayonnaise and buttermilk. Chill 15-20 minutes.
  9. In a small food processor, blend 1 adobo chile in sauce with ½ cup ranch dressing (you won't use all of the ranch dressing). Transfer chipotle ranch to a small bowl. Chill in refrigerator if not serving right away. Serve chipotle ranch alongside zucchini crisps.

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