How To Make Zucchini Chips In An Air Fryer | Easy Crisp

Why Air Fryer Zucchini Chips Work So Well

You know those bags of store-bought veggie chips that vanish in minutes and leave you with a greasy aftertaste? Homemade air fryer zucchini chips fix that craving with real vegetables, barely any oil, and plenty of crunch.

In this recipe, thin slices of zucchini get a quick salt treatment, a light coating of oil and seasoning, then a blast of hot air until the edges curl and crisp. The result feels like snacking on potato chips, only lighter and built on fresh summer squash.

If you came here to learn how to make zucchini chips in an air fryer without soggy centers or burnt edges, you’re in the right place. This recipe walks through ingredients, slice thickness, time and temperature, plus small tweaks that turn a decent first try into a snack you crave on repeat.

An air fryer moves hot air quickly around every slice, so more of the zucchini surface dries out at once. That constant airflow, paired with a light coating of oil, mimics what happens in a deep fryer while using a fraction of the fat.

Zucchini itself keeps the snack on the lighter side. One cup of sliced zucchini has around 19 calories and still brings fiber, potassium, and vitamins A and C, according to University of Minnesota Extension zucchini nutrition info. Turn that into chips and you get something salty and crunchy that doesn’t undo dinner.

There is one catch: zucchini holds a lot of water, so without a plan your chips can end up limp instead of shatter-crisp. The sections below give that plan: how thin to slice, how long to salt, and exactly when to stop the cook so the chips stay crisp once they cool.

Main Factors For Crispy Air Fryer Zucchini Chips

Factor	Recommendation	What You Get
Zucchini Size	Pick small to medium squash with firm skin.	Fewer seeds, less moisture, better texture.
Slice Thickness	Aim for about 1/8 inch (3 mm) slices, all the same.	Even cooking and chips that crisp without burning.
Salt Step	Sprinkle slices with salt and rest 10–15 minutes, then pat dry.	Extra surface moisture pulled out before cooking.
Oil Amount	Use 1–2 teaspoons of oil per medium zucchini.	Light crunch without greasy spots.
Temperature	Cook at 375°F / 190°C.	Hot enough to brown, gentle enough for thin slices.
Cook Time	Start with 7–10 minutes, checking after the first 5.	Control over browning and less risk of burnt chips.
Basket Crowding	Keep slices in a single layer with small gaps.	Better airflow and more even crisping.
Flipping Or Shaking	Flip slices or shake basket once halfway through.	Both sides dry out so chips crisp all over.

How To Make Zucchini Chips In An Air Fryer Step By Step

Ingredients For Basic Zucchini Chips

This batch makes enough for 2–3 snack portions, depending on how fast your household raids the bowl.

• 2 medium zucchini (about 1 pound total)
• 1–2 teaspoons olive oil or avocado oil
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder or granulated garlic
• Optional: 1–2 tablespoons grated Parmesan, smoked paprika, onion powder, chili flakes, or dried herbs

Prep And Slice The Zucchini

Wash and dry the zucchini, then trim the stem and blossom ends. You can leave the skin on; it adds color and helps the slices hold together.

For even chips, use a mandoline on a thin setting or a sharp knife and a steady hand. Aim for slices about 1/8 inch (3 mm) thick. If some pieces are much thicker than others, they will stay soft while thin pieces darken.

Lay the slices in a single layer on a board or baking sheet, sprinkle them lightly with salt, and let them sit for 10–15 minutes. You’ll see beads of moisture rise to the surface. Blot both sides with a clean kitchen towel or paper towel so that extra water does not steam in the air fryer.

Season And Oil Lightly

Move the dried slices to a bowl. Drizzle with oil, then toss so every piece gets a thin, even coat. Sprinkle in pepper, garlic powder, and any extra seasonings you like, and toss again. The slices should look glossy, not wet.

Air Fry Zucchini Chips: Time And Temperature

Preheat the air fryer to 375°F / 190°C for 3–5 minutes if your model needs it. A hot basket helps the chips start drying right away instead of slowly steaming.

Arrange the zucchini slices in a single layer in the basket, leaving small gaps so air can move. If you have more slices than space, cook in batches. Stack them and you get soft spots where pieces overlap.

Cook for 7–10 minutes. After 4–5 minutes, pull the basket, flip the slices or give the basket a gentle shake, then slide it back in. Start checking again around minute 7. Chips are ready when the edges curl, the centers look dry instead of glossy, and a test slice feels crisp after a few seconds of cooling.

Cool And Serve

Transfer finished chips to a wire rack or plate in a single layer. They crisp a bit more as steam escapes. If you pile them in a bowl while they are still hot, trapped steam can soften them again.

Taste a few chips while the first batch cools. If they need more salt, sprinkle it on right away so it sticks. Repeat the cooking steps with any remaining slices.

Because the chips cook with just a thin film of oil, they come out lighter than deep-fried versions. Recent dietitian-reviewed research on air fryer cooking notes that this method can cut fat and calories compared with traditional deep frying, especially for people who used to pour a lot of oil into a pan.

Zucchini Chips In The Air Fryer: Thickness, Temp, And Time

Every air fryer brand runs a little differently, and your ideal chip texture may not match someone else’s. Use the base timing above as a starting point, then adjust slice thickness and temperature until the chips fit your taste.

For thin, shatter-crisp chips you can almost see through, slice closer to 1/16 inch and check as early as minute 5. For sturdier chips that hold up to dipping, stay near 1/8 inch and let them go closer to 10 minutes, watching that the edges brown but do not blacken.

If your chips keep coming out limp, raise the temperature by 10–15°F on the next batch and let them cook on the longer end of the range. If they brown too fast or taste bitter, drop the temperature by 10–15°F and add a minute or two of extra time so they dry out more gently.

You can also give zucchini chips a light breaded finish. Dip slices in beaten egg, then in seasoned breadcrumbs or panko, and spray them with oil before air frying. This version takes closer to 8–12 minutes at 375°F and comes out closer to a classic fried snack.

Troubleshooting Soggy Or Burnt Zucchini Chips

If your first tray turns out soft in the center or dark at the edges, you’re not alone. Zucchini has a narrow sweet spot between pale and burnt, and a few small changes often fix the problem.

Use this quick chart to match what you see in the basket with an easy adjustment for your next round.

Common Zucchini Chip Problems And Fixes

Problem	Likely Cause	Quick Fix
Chips pale and soft	Slices too thick or basket too full	Slice thinner, cook in smaller batches, add 2–3 minutes.
Crisp at first, then soggy	Not enough drying time after salting or chips cooled in a pile	Blot slices well and cool finished chips in a single layer.
Edges burnt, centers soft	Temperature too high for slice thickness	Lower heat by 10–15°F and cook a few minutes longer.
Some chips dark, others pale	Uneven thickness from knife work	Switch to a mandoline or slow down slicing so pieces match.
Chips stick to basket	No oil, sugary coating, or damaged nonstick surface	Use a light oil spray, parchment with holes, or a mesh liner that fits your model.
Chips taste flat	Too little salt or seasoning mix	Season slices in the bowl and add a pinch of finishing salt once they come out.
Chips curl into tight cups	Slices too thin or moisture only on one side	Pat both sides dry and use slightly thicker slices for the next batch.

Keep notes the first few times you make zucchini chips. Write down slice thickness, temperature, and time, along with how the batch turned out. Once you dial in the settings for your air fryer, you can repeat the same texture whenever a snack craving hits.

Seasoning Ideas And Dip Pairings

Plain salted zucchini chips already taste good, but seasoning turns them into something you actually plan a snack around. Start with one of these blends, then tweak amounts to match how bold you like your chips.

Classic Savory Flavors

• Garlic Parmesan: Toss slices with garlic powder and salt, then shower hot chips with finely grated Parmesan.
• Herb Blend: Mix dried oregano, thyme, and basil with a pinch of onion powder.
• Ranch Style: Use dried dill, parsley, onion powder, garlic powder, and a touch of buttermilk powder if you have it.

Spicy And Smoky Options

• Smoky Paprika: Combine smoked paprika, salt, and a small pinch of cumin.
• Chili Lime: Toss chips with chili powder and lime zest, then squeeze fresh lime juice over them just before serving.
• Buffalo Inspired: Brush cooked chips with a thin layer of hot sauce mixed with melted butter.

Simple Dips That Match Zucchini Chips

Zucchini chips work with many of the same dips you already use for wings or fries. Try a few of these easy options:

• Greek yogurt mixed with lemon juice, garlic, and chopped fresh herbs
• Marinara sauce warmed until bubbly
• Hummus thinned with a splash of water and lemon
• Avocado mashed with lime juice and salt

Storage, Reheating, And Meal Prep Tips

Air fryer zucchini chips taste best right after cooking, while they still feel light and crisp. If you have leftovers, let them cool fully, then store them in a loosely covered container at room temperature for up to one day.

For longer storage, move fully cooled chips to an airtight container in the fridge for up to three days. They will soften, but you can bring back some crunch by air frying them again for 2–3 minutes at 350°F, watching closely so they do not darken too far.

If you like to pack snacks for work or school, prep sliced, salted, and dried zucchini ahead of time. Keep the dry slices in the fridge for a day, then toss with oil and seasoning and cook right before you need them. Fresh-cooked chips hold their texture longer in a lunch box than chips that were cooked the night before.

Final Thoughts On Air Fryer Zucchini Chips

Once you know how to make zucchini chips in an air fryer, the method becomes a handy template for many vegetables. The same approach works with yellow squash, beet slices, or thin carrot coins, as long as you adjust time and thickness.

Start with well-dried slices, a light coat of oil, steady airflow, and patient, frequent checks during the last few minutes of cooking. You end up with a bowl of salty, crisp chips that deliver the feel of snack food with far less oil and a lot more real vegetables.