Air fryer zucchini chips become lightly crisp with thin slices, thorough drying, and a single uncrowded basket layer.
Air Fryer Zucchini Chips That Turn Crisp
Zucchini contains plenty of water, so uniform 1/8-inch slices and careful drying matter more than extra oil. This recipe makes four snack servings.
- Prep: 12 minutes
- Cook: 14 to 18 minutes per batch
- Temperature: 325 degrees F
- Yield: 4 snack servings
Ingredients
- 2 medium zucchini, about 12 oz
- 1 tsp kosher salt, divided
- 1 tsp olive oil or oil spray
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp finely grated Parmesan
How to Make Crispy Zucchini Chips
- Slice zucchini into uniform 1/8-inch rounds with a mandoline or sharp knife.
- Spread on towels and sprinkle with 1/2 tsp salt.
- Rest 10 minutes, then blot both sides completely dry.
- Preheat the air fryer to 325 degrees F for 3 minutes.
- Toss slices with oil, garlic powder, pepper, remaining salt, and Parmesan.
- Arrange one non-overlapping layer in the basket.
- Cook 14 to 18 minutes, flipping after 8 minutes.
- Remove browned pieces early and cool 3 minutes before serving.
Batch and Timing Tips
- Use a mandoline guard and keep fingertips away from the blade.
- Do not overlap the rounds.
- Begin checking at 12 minutes because thin pieces brown first.
- Expect crisp edges and a slightly tender center, not packaged-chip dryness.
Storage and Reheating
- Serve immediately for the best texture.
- Refrigerate leftovers for up to 2 days.
- Reheat at 325 degrees F for 3 to 4 minutes.
Try them with cottage cheese dip, keto cheese crisps, or air fryer zucchini fries.
Air Fryer Zucchini Chips FAQ
Why are my chips soggy?
The slices may be too thick, insufficiently dried, overlapping, or removed before their edges browned.
Can I omit Parmesan?
Yes. Replace it with 1 tablespoon nutritional yeast or leave it out and reduce the oil slightly.