Air Fryer Zucchini Chips
These zucchini chips are thin, unbreaded rounds with green skin rims, golden patches, and a light Parmesan finish. They won’t have the crunch of potato chips, but drying the slices before cooking helps their edges brown rather than turn soft.
Salt and blot the rounds, then air fry them in a single layer. Work in batches and check early: thin slices can brown at different rates, even in the same basket.
Ingredients for Air Fryer Zucchini Chips
- 2 medium zucchini (12–14 ounces total; about 380g)
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup finely grated Parmesan (25g)
For a version without Parmesan, omit it; the rounds will cook the same way but won’t have the lightly browned cheese finish.
How to Make Air Fryer Zucchini Chips
- Slice the zucchini: Trim the ends and cut the zucchini into even 1/8-inch rounds. Leave the skin on for the green edges.
- Salt and blot: Spread out the rounds, sprinkle with the salt, and let stand for about 10 minutes. Thoroughly blot both sides with paper towels or a clean kitchen towel before adding oil.
- Season lightly: Toss the dried rounds with the olive oil, garlic powder, and black pepper. They should be lightly coated, with no oil pooling in the bowl.
- Arrange in batches: Preheat the air fryer to 350°F (175°C) if your model calls for it. Place the rounds in one uncrowded layer in the basket. Do not stack them to fit more in a batch.
- Air fry and flip: Cook at 350°F, starting to check at about 6–7 minutes. When golden spots appear on the undersides, flip the rounds and scatter a light layer of Parmesan over them.
- Finish and cool: Continue cooking until the edges look browned and dry and the Parmesan is lightly golden, about 8–12 minutes total per batch. Check often after adding the cheese, removing individual rounds as they finish. Cool briefly in a single layer, preferably on a rack.
How to Keep the Rounds from Turning Soft
Blotting removes moisture brought to the surface by the salt. Use only a thin coating of oil, and leave space around the rounds so airflow can dry and brown them. If some are still soft when others are done, remove the browned ones and continue cooking the rest at 350°F, checking frequently rather than raising the heat.
Slice thickness, zucchini size, basket capacity, and air fryer power all affect timing. Very thin rounds may move in a powerful air fryer; a compatible mesh mat or rack can help hold them in place. The 8–12 minute estimate is per batch, so total cooking time depends on how many batches your basket holds.
Serving and Leftovers
Serve the rounds soon after cooking as a snack, appetizer, or vegetable side. They may firm slightly as they cool. Offer ranch or marinara separately for dipping. For another air fryer snack with a crunchy coating, try Air Fryer Mozzarella Sticks.
These are best fresh, not made ahead for a crisp snack. If you have leftovers, let them cool before storing them in a covered container. They will likely soften; a brief air fryer reheat may improve their texture somewhat, but may not make them crisp again.
Nutrition
Approximate nutrition per serving, based on 4 servings (about one-quarter of the recipe): 75 calories, 4g protein, 6g fat, and 4g carbohydrates. Per 100g: about 70 calories, 3g protein, 5g fat, and 3g carbohydrates. Values are estimates and vary with the amount of Parmesan used and moisture lost during cooking.
Equipment
- Air fryer
- Knife
- Cutting board
- Paper towels
- Mixing bowl
Ingredients
- 2 medium zucchini (12–14 ounces total; about 380 g)
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup finely grated Parmesan (25 g)
Instructions
- Trim the zucchini ends and slice into even 1/8-inch rounds, leaving the skin on.
- Spread the rounds out, sprinkle with salt, and let stand for about 10 minutes.
- Blot both sides thoroughly with paper towels or a clean kitchen towel.
- Toss the dried rounds with olive oil, garlic powder, and black pepper until lightly coated.
- Preheat the air fryer to 350°F (175°C) if your model calls for it.
- Arrange the rounds in a single uncrowded layer in the basket. Cook in batches without stacking.
- Air fry at 350°F (175°C), checking at about 6–7 minutes. When golden spots appear on the undersides, flip the rounds and scatter Parmesan over them.
- Continue cooking until the edges are browned and dry and the Parmesan is lightly golden, about 8–12 minutes total per batch. Check often and remove individual rounds as they finish.
- Cool briefly in a single layer, preferably on a rack.
Tips
- Blot the rounds thoroughly after salting to help them brown rather than soften.
- Use only a thin coating of oil; avoid pooling oil in the bowl.
- Leave space around each round so air can circulate, and cook in batches rather than stacking.
- Check frequently after adding the Parmesan, as thin slices can brown at different rates.
- If some rounds are still soft, remove the browned ones and continue cooking the rest at 350°F, checking often.
Variations
- Zucchini Chips Without Parmesan: Omit the Parmesan; the rounds cook the same way but will not have the lightly browned cheese finish.