Air Fryer Zucchini Chips
These thin, golden slices come out crispy on the edges without a drop of breading or deep frying. Made with only 5 simple ingredients, this healthy snack is naturally low carb, gluten free, and keto friendly. Perfect for using up garden zucchini, they taste like a lighter, veggie-packed cousin of potato chips.
Equipment
- Air fryer basket or oven style
- Mandoline slicer for thin, even zucchini rounds
- Large mixing bowl
- Paper towels
- Clean kitchen towel
- Cutting board
- Sharp knife
- Tongs for flipping the chips partway through
- Wire cooling rack for cooling chips without trapping steam
Ingredients
- 2 zucchini medium, sliced into thin rounds
- 1 tablespoon extra virgin olive oil 15ml
- 1 teaspoon fine sea salt divided: 1/2 teaspoon for seasoning, 1/2 teaspoon for sweating the zucchini
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese finely grated, optional
Instructions
- Wash and dry the zucchini thoroughly, then trim off both ends. Using a mandoline set to about 1/8 inch, slice the zucchini into thin, even rounds. If you don't have a mandoline, use a sharp knife and keep the thickness as consistent as possible. Lay the slices out in a single layer on a large plate or cutting board so none overlap.
- Sprinkle the zucchini slices generously with salt on both sides and let them sit for 10 minutes. You'll notice small beads of moisture forming. Lay the slices between two layers of paper towels or a clean kitchen towel and press down firmly to blot away as much liquid as possible. If the towels become soaked through, switch to fresh dry ones and press again.
- Transfer the blotted zucchini slices to a large mixing bowl. Drizzle with olive oil and add garlic powder and black pepper. Toss everything gently with your hands or tongs until each slice is lightly coated. You want a thin, even glisten, not a puddle of oil at the bottom of the bowl.
- Lightly mist the air fryer basket with cooking spray, or line it with a perforated air fryer liner if you prefer easier cleanup. Arrange the zucchini slices in a single layer, making sure they don't overlap or touch too much. Work in batches if needed.
- Set the air fryer to 375°F. Air fry for 8 minutes, then open the basket and flip each chip with tongs. If you're using the parmesan cheese, sprinkle it over the chips now, during this flip. Continue air frying for another 6 to 8 minutes, checking every couple of minutes toward the end. The chips are done when the edges turn golden brown and slightly curled.
- Transfer the finished chips to a wire cooling rack rather than a plate to keep steam from collecting underneath and softening them. Let them cool for 2 to 3 minutes. Sprinkle with the remaining salt to taste, then serve right away while they're at their crispiest.
Notes
- Slice evenly: Uneven thickness means some chips burn while others stay soft. A mandoline gives the best, most consistent results.
- Don't skip salting: Zucchini holds a surprising amount of water, and that water is the enemy of crispiness. The salting and blotting step is essential.
- Avoid overcrowding: Give every slice room to let hot air circulate around it. Overlapping slices will steam instead of crisp.
- Watch the timing: Every air fryer runs a little differently. Keep an eye on the first batch to dial in your exact timing.
- Cool properly: Resist the urge to stack finished chips on top of each other while they cool, since trapped steam will soften them.
- Re-crisping leftovers: Store in an airtight container at room temperature for up to 1 day. To re-crisp, air fry at 350°F for 2-3 minutes. Do not microwave.
- Variations: Try spicy chips with cayenne or smoked paprika, Italian style with Italian seasoning and extra parmesan, or ranch flavored with dry ranch seasoning mix.
- Yellow squash works too: Yellow summer squash can be substituted directly with the exact same method and timing.
- No peeling necessary: The skin helps the slices hold their shape and adds extra fiber and nutrients.
Nutrition
Serving: 1servingCalories: 65kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 2mgSodium: 310mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 18mgCalcium: 6mgIron: 2mg
Tried this recipe?Let us know how it was!