Air fryer zucchini chips

Ingredients 

• 2 eggs
• 75g (1/2 cup) plain flour
• 60g (1 ¼ cups) panko breadcrumbs
• 50g (2/3 cup) finely grated parmesan
• 2 tsp dried Italian herbs
• 1/2 tsp ground paprika
• 4 zucchini, cut diagonally into 7mm slices
• Tomato pasta sauce, warmed, to serve

Method

1. Lightly whisk the eggs in a shallow bowl. Place the flour in a separate shallow bowl. Combine the breadcrumbs, parmesan, herbs and paprika on a large plate.
2. Dip the zucchini slices the flour, shaking off excess. Working one at a time, dip zucchini into egg then breadcrumb mixture, pressing firmly to coat.
3. Arrange half the zucchini in a single layer in the basket of the air fryer. Spray well with oil and cook at 200°C for 5 minutes. Carefully turn the zucchini and spray again with oil. Cook for a further 5 minutes. Transfer to a plate. Repeat with remaining zucchini.
4. Return all the zucchini to the air fryer and cook for 3 minutes to reheat. Serve with the warm pasta sauce to dip.