If you’re looking for a snack that’s crunchy, satisfying, and doesn’t break the bank, these Crispy Air Fryer Zucchini Chips are a solid choice. I started making them on busy weeknights when I wanted something to munch on that wasn’t just another bag of store-bought chips. Zucchini is usually affordable and easy to find, and with a few pantry staples like parmesan and spices, you can turn it into a shareable treat that feels a little special without much effort.
What I really like about this recipe is how flexible it is. Sometimes I’ll make a big batch for a family movie night or set out a bowl at a casual get-together with friends. They disappear fast, but if you’re cooking for one or two, the leftovers actually stay crisp for a day or so—just pop them back in the air fryer for a minute. These chips also work as a side for sandwiches or as a crunchy topping for salads. If you’re trying to cut down on food waste, it’s a smart way to use up that lone zucchini sitting in the fridge.
There’s no need for fancy equipment—just a sharp knife or a basic mandoline, and an air fryer. The prep is straightforward, and you can adjust the seasoning to fit what you have on hand. I’ve found that letting the salted zucchini slices rest before air frying is the real game-changer for crispiness. Plus, you can easily double the recipe if you’re feeding a crowd. Whether you’re sharing these with others or just treating yourself, they’re a great way to enjoy something homemade and a little different from the usual snacks.
The Magic of Crispy Air Fryer Zucchini Chips
Click here to get printable version
Fresh Finds for Your Recipe
- 1 medium zucchini
- 2 tablespoons avocado oil
- 1/4 – 1/2 teaspoon kosher salt
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Cracked black pepper (optional)
Mindful Cooking, Step by Step
- Line a baking sheet with paper towels. Slice the zucchini into thin rounds, about 1.5mm thick, using a mandoline or sharp knife. Spread the slices in a single layer and sprinkle with salt. Let them sit for 10 minutes to draw out moisture—this step is essential for crispiness.
- While the zucchini rests, combine parmesan, garlic powder, paprika, and Italian seasoning in a small bowl. After 10 minutes, pat the zucchini slices dry with fresh paper towels to remove as much water as possible.
- In a large bowl, toss the zucchini slices with avocado oil until coated. Sprinkle the parmesan-spice mixture over the slices and toss gently to coat evenly.
- Preheat your air fryer to 345°F. Lightly spray the basket with olive oil spray. Arrange the zucchini slices in a single layer—don’t overcrowd. You may need to cook in batches.
- Air fry for 12–14 minutes, checking after 10 minutes. Remove any chips that are golden and crisp early, as some may finish before others. Watch closely to avoid burning.
- Transfer finished chips to a clean paper towel to cool and crisp up further. Serve warm for the best crunch.
Smart Ingredient Swaps (That Still Taste Great)
If you’re out of avocado oil, olive oil or canola oil work just as well. For a dairy-free version, swap parmesan for nutritional yeast or a plant-based cheese. No Italian seasoning? Mix dried basil and oregano instead. You can also use yellow squash in place of zucchini for a similar texture. If you want extra crunch, try adding a tablespoon of panko breadcrumbs to the parmesan mixture.
How to Plate It for Balance and Beauty
For a simple, attractive presentation, pile the zucchini chips in a shallow bowl or on a platter lined with parchment. Add a sprinkle of extra parmesan or fresh herbs for color. Serve with a small dish of Greek yogurt dip or marinara on the side for dipping. If you’re pairing with other dishes, these chips look great alongside sandwiches or as a topping for a salad to add crunch and flavor contrast.
Storage Tips to Preserve Nutrients
Let the chips cool completely before storing to prevent sogginess. Place them in an airtight container lined with a paper towel to absorb moisture. Store at room temperature for up to 24 hours. To re-crisp, pop them back in the air fryer for 1–2 minutes. Avoid refrigerating, as this can make them limp and less flavorful. Always store in a single layer if possible to keep them from sticking together.
Cooking Techniques that Lock in Goodness
Salting and resting the zucchini slices is key for removing excess water, which helps them crisp up instead of steaming. Use a mandoline for uniform thickness, as uneven slices may cook at different rates. Don’t skip preheating the air fryer—consistent heat ensures even cooking. Work in batches to avoid overcrowding, which can lead to soggy chips. Check the chips often in the last few minutes to prevent burning.
Seasonal Superfoods You Can Add
Try adding thinly sliced carrots or sweet potatoes to the mix for extra color and nutrients. In summer, toss in a handful of fresh basil or parsley with the seasoning. For a fall twist, sprinkle a little smoked paprika or cumin. If you have kale or beet greens, slice them thin and air fry alongside the zucchini for a nutrient boost and more variety in your snack bowl.
FAQ: All You Need to Know
Why do my zucchini chips sometimes turn out soggy?
Sogginess usually happens if the zucchini slices aren’t dried well after salting, or if the air fryer basket is overcrowded. Make sure to pat the slices thoroughly and cook in single layers. Excess moisture is the main culprit, so don’t skip the resting and drying step.
Can I make these chips without a mandoline?
Yes, a sharp knife works fine—just try to keep the slices as even as possible so they cook at the same rate. Thicker slices may need a bit more time, while thinner ones can burn quickly, so check frequently during cooking.
Is it possible to bake these chips in the oven instead?
Absolutely. Arrange the prepared zucchini slices on a parchment-lined baking sheet and bake at 400°F for 18–22 minutes, flipping halfway through. Keep an eye on them, as oven times can vary. The chips may not get quite as crisp as in the air fryer, but they’ll still be tasty.
How can I make these chips spicier?
For more heat, add a pinch of cayenne pepper or red pepper flakes to the parmesan-spice blend. You can also serve the chips with a spicy dipping sauce. Start with a small amount of spice and adjust to taste, since the chips shrink as they cook and flavors intensify.
What’s the best way to use up leftover chips?
Leftover zucchini chips can be crumbled and sprinkled over salads, soups, or casseroles for added crunch. They also make a great topping for baked potatoes or grain bowls. If they lose their crispness, a quick reheat in the air fryer will bring them back to life.
Can I prepare the zucchini slices ahead of time?
You can slice and salt the zucchini up to a few hours ahead. After patting them dry, store the slices in the fridge between layers of paper towels. When ready to cook, toss with oil and seasonings, then air fry as usual. Don’t oil or season until just before cooking to keep the chips crisp.
Crispy Air Fryer Zucchini Chips
Equipment
- Air fryer
- Mandoline slicer or sharp knife
- Baking sheet
- Paper towels
Ingredients
- 1 medium zucchini
- 2 tablespoons avocado oil
- 1/4 – 1/2 teaspoon kosher salt
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- to taste cracked black pepper optional
Instructions
- Begin by preparing a baking sheet lined with paper towels. Slice the zucchini into thin, chip-like shapes using a mandoline or sharp knife set to approximately 1.55mm. Place them in a single layer on the paper towels and evenly sprinkle with salt. Allow to rest for 10 minutes to draw out moisture for extra crispness.
For Zucchini Chips:
- While the zucchini is resting, combine the grated parmesan, garlic powder, paprika, and Italian seasoning in a bowl. After the zucchini has salted, pat the slices dry with additional paper towels to eliminate excess moisture. In a large bowl, coat the zucchini with the avocado oil, then sprinkle the parmesan mixture over them while tossing gently to ensure all sides are covered.
- Preheat your air fryer to 345°F (175°C). Lightly spray the basket with olive oil spray to prevent the chips from sticking. Arrange the zucchini slices in a single layer in the basket, cooking in batches if necessary to avoid overcrowding. Cook for 12 to 14 minutes, observing closely and removing any chips that turn golden and crispy sooner.
- Once each batch is complete, transfer the chips to fresh paper towels to allow them to become even crispier. Serve them warm for the best texture and flavor. Enjoy your delicious and healthy snack!
