Chips de courgette à l’Air Fryer

Ingrédients

• 2 medium zucchini (cut into 1/4 inch slices)
• 1/2 cup gram flour
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder (or 1/4 teaspoon cayenne)
• 3/4 teaspoon carom seeds (lightly crushed)
• 1 teaspoon garlic (paste)
• 1/4 cup + 1 tablespoon water
• 3/4 cup gluten free panko (**)
• 1 tablespoon cilantro (chopped)
• 1 teaspoon red chili flakes
• 1/2 cup plain full-fat yogurt
• 1/4 teaspoon ground cumin
• Pinch of red chili pepper
• 1/8 teaspoon kosher salt
• 1/4 teaspoon sugar
• Cilantro

Préparation

1. 1

   In a medium bowl add gram flour, salt, turmeric, red chili powder, carom seeds and garlic. Add a little bit of water at a time to make a smooth batter. The batter should be similar to pancake batter, not too thick or watery.

2. 2

   Add the panko to another bowl.

3. 3

   Take a slice of zucchini and dip in the batter, coating both sides lightly with a thin layer of batter.

4. 4

   Then place the zucchini in the panko crumbs and coat lightly on both sides.

5. 5

   Tip: To make this easy, you want to keep a wet hand for batter and a dry hand for the panko. This way your hands will not get too messy.

6. 6

   Place the coated zucchini chips in a parchment-lined baking tray.

7. 7

   Preheat the air fryer to 400 degrees

8. 8

   Lightly spray the air fryer basket with cooking spray. Line the coated zucchini chips in a single layer. My air fryer fits about 16 to 18 slices.

9. 9

   Air Fryer at 370 for 10 minutes. After 10 minutes spray the chips lightly with oil and air fry for another 2 minutes or until the chips become golden brown and crispy.