Parmesan cheese and panko breadcrumbs make these crispy zucchini chips totally poppable! Serve them as a snack, with tomato sauce or honey mustard for dipping, or use them to garnish a salad, for a little indulgence.
1 egg white, lightly beaten
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 cups pecan halves
1. Combine the egg white with the sugar and spices in a large mixing bowl. Add the pecans and toss to coat well.
2. Spray the bottom of your air frying basket with non-stick cooking spray. Add the pecans and spread them out in a single layer.
3. Air fry at 300ºF for 12 minutes. Toss the nuts, then air fry again at 300ºF for 10 minutes more or until caramelized and toasted.
4. Carefully remove the nuts from the air fryer and spread them out on parchment paper to cool.