Air Fryer Zucchini Chips

A light, crispy snack made by air-frying thinly sliced zucchini until golden and satisfyingly crunchy. I love how these zucchini chips offer all the fun of a guilty pleasure without the deep-fry guilt—perfect for dipping or munching straight from the basket.

Why You’ll Love This Recipe

I adore this recipe because it transforms humble zucchini into a crispy, flavorful chip with minimal effort. It’s healthier than traditional chips, easy to customize, and ready in under 20 minutes—ideal for a quick snack or party appetizer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• zucchini, thinly sliced (about ¼-inch thick)

• olive oil or cooking spray

• salt and freshly ground black pepper

• garlic powder

• paprika or chili powder (optional, for smoky or spicy flavor)

• grated Parmesan cheese (optional, for extra savory crunch)

Directions

1. I preheat the air fryer to 375 °F (190 °C) for a couple of minutes.

2. I pat the zucchini slices dry with paper towels to remove surface moisture.

3. I toss the zucchini with a drizzle of olive oil (or coat lightly with cooking spray), then season evenly with salt, pepper, garlic powder, and paprika.

4. I arrange the slices in a single layer in the air fryer basket—working in batches if needed to avoid overcrowding.

5. I air-fry for about 8–10 minutes, flipping halfway through, until slices are golden brown and crisp.

6. If using Parmesan, I add a light sprinkle during the last 2 minutes, then finish cooking until cheese is crisp.

7. I remove the chips carefully (they are fragile when hot), let them cool slightly to crisp further, and serve immediately.

Servings and timing

This recipe makes about 3–4 servings as a snack. Prep takes around 5 minutes, air-frying about 10 minutes per batch—so the total time is under 20 minutes.

Variations

• Spicy kick: I add cayenne pepper or smoked chipotle powder to the seasoning mix.

• Herbaceous twist: I sprinkle dried oregano, thyme, or rosemary before air-frying.

• Cheesy variation: I use nutritional yeast instead of Parmesan for a vegan-friendly, cheesy flavor.

• Breaded style: I lightly coat zucchini slices in breadcrumbs mixed with seasoning before air-frying for extra crunch.

• Sweet and savory: I toss with a little brown sugar and cinnamon instead of savory spices for a dessert-like treat.

Storage/reheating

I enjoy these chips fresh for best crispiness. Leftovers soften quickly, but I store them in a loosely covered container at room temperature for up to a day. To re-crisp, I air-fry at 350 °F (175 °C) for 2–3 minutes.

FAQs

How thin should the zucchini slices be?

I slice them about ¼-inch thick. Too thick and they stay soft—too thin and they crisp up too fast or burn.

Do I need to salt and rest the zucchini slices?

I pat them dry before seasoning, but they crisp well even without salting ahead. If I have time, I salt and rest for 10 minutes, then pat dry again for extra firmness.

Can I stack slices in the air fryer?

I avoid stacking—spreading them in a single layer ensures each chip crisps evenly. I do multiple small batches as needed.

What’s the best dipping sauce?

I love these with tzatziki, ranch, spicy mayo, or a simple herby yogurt dip.

Can I make these gluten-free or vegan?

Yes—I use olive oil and skip Parmesan or use nutritional yeast for a vegan twist. Zucchini chips are naturally gluten-free.

Conclusion

Air Fryer Zucchini Chips are one of my favorite go-to snacks: quick, satisfying, and easy to love. They deliver satisfying crunch without deep-frying, and I get creative with seasonings depending on my mood. I hope they become your next favorite healthy treat!