If you find yourself reaching for salty and savory snacks, these zucchini chips from the air fryer will be your new favorite. They are super light and yummy, and they turn out crisp, golden-brown perfection in minutes.
Zucchini Chips in Air Fryer
Crunchy chips packed with flavor that feel like eating potato chips but way better for you: these Air Fryer Zucchini Chips with no breading make snacking time the healthiest.
My Baked Zucchini Chip recipe is a keeper, but the air fryer is way faster. The chips turn out super light and yummy, and can be enjoyed as a quick bite or a salad topping (instead of croutons!).
Ingredients
Since zucchini has a lot of water, so you’ll need salt to draw moisture out of it. Cooking spray makes these chips golden and crispy, and your favorite blend of herbs or spices infuses them with flavor.
How to Make Zucchini Chips in an Air Fryer
As you’ll see in the recipe card video, you can make zucchini chips in an air fryer, regardless of the brand, in about 18 minutes. Here's how:
- Slice the zucchini.
Using a kitchen knife or mandolin, slice the zucchini thin, almost see-through, about ⅛-inch thick. - Draw out the moisture.
Place the zucchini between a paper towel or clean kitchen towel, sprinkled with salt. Leave for 10 minutes, so all the excess moisture is absorbed. You want to remove as much moisture as possible, so the zucchini slices achieve a crispy texture. - Spritz and sprinkle.
Place the zucchini slices in an even layer in the air-fryer basket. Spray the tops with cooking spray and sprinkle with seasonings. - Let the air fryer do its thing.
Air fry at 370F for 9 minutes before flipping with kitchen tongs and cooking for an additional 7 to 9 minutes.
Laura’s Tips for Crispy Zucchini Chips from the Air Fryer
Uniform thickness and size ensure all of the chips finish simultaneously and get that golden brown color.
Thin zucchini slices make the crispiest chips, and using a mandoline is the easiest way to achieve paper-thin slices.
Don’t skip the step of sprinkling the slices with salt and layering them between two kitchen towels. It’s the difference between limp and crispy zucchini chips.
Use your favorite, and you won’t go wrong. My favorites are Parmesan cheese, roasted veggie seasoning, Italian seasoning, Everything but the Bagel, and taco seasoning.
This will cause the chips to get soggy, and you can always add more after they are cooked.
Crowding the zucchini slices will cause them to sweat, which means steamed zucchini, not chips.
To prevent these from going stale or soggy, store the zucchini chips in an airtight container or zip bag for up to 1 week. Adding a paper towel to the container would also help keep them dry and crisp. Like regular chips, keep them at room temperature or refrigerate. If you refrigerate them or they get soft, you can crisp them up in the air fryer for about 5 minutes.
Air Fryer Zucchini Chips with No Breading
Watch how it’s made:
Ingredients
- 1 large zucchini, sliced into ⅛-inch thick slices
- ¼ teaspoon salt
- Cooking spray
- ½ teaspoon seasoning blend or spices of choice
Instructions
- Using a kitchen knife or mandolin, slice the zucchini into ⅛-inch thick slices.
- Place the zucchini in an even layer on a paper towel or clean kitchen towel, sprinkle with salt, and place another towel on top. Leave for 10 minutes, so all the excess moisture is absorbed.
- Add the zucchini to the air-fryer basket in an even layer. Lightly spray the tops with cooking spray and sprinkle with seasonings.
- Air fry at 370F for 9 minutes before flipping with kitchen tongs and cooking for an additional 7 to 9 minutes or until golden brown and crispy.
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Lily says
Terrific way to make zucchini chips without any mess. And my kids didn’t miss the breading at all!! Thanks for the recipe!
Carol says
I”m going to try those zucchini chips. Great ideas!