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Air Fryer Quinoa-Coated Zucchini Chips with Curry Yogurt

Zucchini rounds salt-drained, dipped in egg, and pressed into a dried-quinoa and Parmesan crust for shatter-crisp chips, with a curry yogurt dip.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 2 medium zucchini sliced into 1/4-inch rounds
  • 1 cup cooked quinoa cooled and patted dry
  • 1/3 cup almond flour or all-purpose flour
  • 1/3 cup finely grated Parmesan
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • cayenne a pinch
  • kosher salt and black pepper
  • 2 eggs
  • 1 tbsp olive oil
  • 2 tbsp milk
  • oil spray
For the curry yogurt
  • 1 cup plain Greek yogurt
  • 2-3 tsp curry powder
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1 small garlic clove grated
  • 2 tbsp cilantro or mint chopped
  • salt and pepper

Equipment

  • Air fryer
  • Two shallow bowls
  • Paper towels

Method
 

  1. Salt the rounds, rest 15 minutes, and blot dry.
  2. Whisk the eggs with the oil and milk. Combine the dried quinoa, flour, Parmesan, garlic powder, paprika, cayenne, salt, and pepper.
  3. Dip each round in egg, then press into the quinoa mix on both sides.
  4. Preheat to 375°F. Mist the chips, arrange in a single layer, and cook 12 to 16 minutes, flipping halfway, until golden and crisp.
  5. Stir the curry yogurt ingredients and chill.

Notes

Dry the quinoa — slightly dehydrated grains turn shatter-crisp; wet ones stay soft.
Salt and blot the zucchini, no skipping.
Single layer only — steamed chips sulk.