Air Fryer Zucchini Chips
Zucchini chips are a simple, crowd-pleasing snack that comes together in no time. The air fryer gives you a nice crunch with minimal oil, so you get that satisfying bite without the fuss of deep-frying. This method works so well because it balances moisture removal and browning.
Equipment
- Air Fryer
- Cutting Board
- Knife
- Mixing Bowl
- Paper towels
Ingredients
Ingredients
- 2 Medium zucchinis sliced 3–4 mm thick
- 15 ml Olive oil for coating
- 3 tbsp Grated Parmesan optional, for coating
- 125 g Panko breadcrumbs optional, for coating
- 0.5 tsp Garlic powder optional, for coating
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Start by slicing the zucchini into even rounds or spears, about 3–4 mm thick. Lay the slices in a single layer and season lightly with salt. Let them rest for 5–10 minutes to draw out moisture, then pat them dry with paper towels.
- After drying, toss the slices with just enough oil to lightly coat each piece. Sprinkle on salt, and add pepper or any seasonings you fancy.
- Preheat your air fryer to 204°C. Place the zucchini pieces in a single layer with space between them for air circulation. Air fry for about 8–12 minutes, flipping once halfway through, until the edges are golden and the centers feel crisp.
- If you’ve got a lot of zucchini, cook in batches to avoid steaming. Keep the finished chips warm on a rack in a low oven while you finish the rest.
Notes
Tip: Thin, even slices are your best defense against sogginess. Don't overcrowd the basket; air circulation is key.