Why You’ll Love This Recipe

• You use very little oil compared to deep frying.
• Zucchini becomes crispy on the outside while still tender inside.
• It’s quick to prepare and cook.
• Flexible: you can bread them or make a lighter version without breading.
• Great as a snack, side dish, or appetizer with dips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the zucchini chips

• Zucchini (medium size)
• Salt (for drawing moisture)
• Olive oil (or another light oil)
• (Optional) Egg (or alternative)
• (Optional) All-purpose flour or cornstarch
• (Optional) Breadcrumbs or panko
• (Optional) Parmesan cheese
• Seasonings (e.g. garlic powder, black pepper, Italian seasoning)

Directions

1. Slice & salt the zucchini
   Trim the ends, then slice the zucchini into thin rounds (e.g. about ¼ inch or a bit thinner). Sprinkle a little salt over the slices and let them sit for ~5 minutes so excess moisture is drawn out.
2. Dry the slices
   Pat the slices gently with paper towels to absorb the moisture released.
3. Prepare coating (if using breading)
   If you’re doing a breaded version:
   • In one bowl, mix flour (or cornstarch) and seasonings.
   • In another bowl, beat the egg.
   • In a third bowl, combine breadcrumbs (or panko), Parmesan, and seasonings.
4. Coat the zucchini
   Dip each slice first in the flour mixture, then in egg, then in the breadcrumb mix, pressing gently so the coating adheres.
5. Preheat air fryer & arrange slices
   Preheat the air fryer (e.g. around 200 °C / 400 °F). Lightly spray or brush the air fryer basket (or tray) with oil. Arrange the zucchini chips in a single layer without overlapping.
6. Air fry
   Cook for a few minutes (often 5 minutes), then gently flip the slices, spray or brush the top sides with oil, and continue cooking another few minutes until golden and crisp. (Total cooking time might be ~8–12 minutes depending on thickness and your air fryer.)
7. Serve immediately
   The chips are best when hot and crisp. Serve plain or with a dip like marinara, garlic aioli, or a yogurt-based dip.

Servings and timing

• Servings: about 2–4 (depending on how many chips and portions)
• Prep time: ~10 minutes
• Cook time: ~8–12 minutes (may vary with your air fryer and how many slices you cook per batch)
• Total time: ~18–22 minutes (or more if multiple batches)

Variations

• No-breading version: Skip the flour/egg/breadcrumb steps. Simply dry the zucchini, toss lightly with oil and seasonings, and air fry. (Some recipes do this successfully.)
• Parmesan version: Add grated Parmesan to the breadcrumb mixture or sprinkle it on mid-cooking.
• Spiced version: Add cayenne, smoked paprika, or chili powder into the coating for a kick.
• Herb version: Mix dried herbs (oregano, thyme, basil) into the coating or sprinkle afterwards.
• Gluten-free: Use gluten-free flour and gluten-free breadcrumbs.
• Vegan: Use a mixture like non-dairy milk + flax or aquafaba instead of egg, and vegan Parmesan.

Storage/Reheating

• Storage: Let the chips cool fully. Store in an airtight container with paper towels to absorb moisture. Eat within 1–2 days for best texture.
• Reheating: Reheat in the air fryer at ~180–200 °C (350–400 °F) for 2–4 minutes—or until warm and crisp again. Avoid microwaving (it softens the coating).

FAQs

How thin should I slice the zucchini?

Slices around ¼ inch or a bit thinner tend to crisp best. Too thick, and the inside stays soggy; too thin, and they may burn quickly.

Why do I salt the zucchini first?

Salting helps draw out excess moisture, which improves crispness when air frying.

Can I skip breading and still get crisp chips?

Yes — a no-breading version works, especially if you dry the zucchini slices well and use a bit of oil.

What should I use as a dip?

Marinara sauce, garlic aioli, ranch, tzatziki, or a yogurt herb dip all pair well.

Why aren’t my chips crispy?

Possible reasons: overlapping slices, too much moisture (not well dried), too thick slices, or inadequate oil/contact. Be sure to arrange a single layer and flip mid-cooking.

Can I make this ahead of time?

They’re best fresh, but you can prepare the zucchini (slice, salt, dry) ahead and coat right before air frying.

Does the brand/model of air fryer matter?

Yes — different models may run hotter or cooler. You may need to adjust time or temperature slightly based on your particular unit.

Can I bake these in an oven instead?

Yes. Use a wire rack over a baking sheet, bake at a higher temp (e.g. 220-230 °C / 425-450 °F), flip midway, and bake until crisp. Texture may differ slightly.

How many batches should I do?

Don’t overcrowd; it’s better to air fry in two or more batches so each slice gets good airflow and crisps properly.

Conclusion

Air Fryer Zucchini Chips are a simple, healthier way to enjoy a crunchy snack or side dish. With just a little prep, minimal oil, and a crisping air fryer, you can transform zucchini into something irresistible. Whether you go breaded or skip the coating entirely, you’ll delight in the contrast of light crisp and tender zucchini. Try your favorite seasoning or dip pairing and enjoy!

Air Fryer Zucchini Chips

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Crispy Air Fryer Zucchini Chips — thinly sliced zucchini rounds air-fried to golden perfection with minimal oil. A light, crunchy, and healthy alternative to deep-fried snacks that’s perfect as an appetizer or side dish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 8–12 minutes
• Total Time: 18–22 minutes
• Yield: 2–4 servings
• Category: Snack, Appetizer, Side Dish
• Method: Air Fryer
• Cuisine: American, Mediterranean
• Diet: Vegetarian

Ingredients

• 2 medium zucchinis
• 1/2 tsp salt (for drawing moisture)
• 1 tbsp olive oil or light cooking oil
• 1 egg (optional, for breading)
• 1/4 cup all-purpose flour or cornstarch (optional)
• 1/2 cup breadcrumbs or panko (optional)
• 2 tbsp grated Parmesan cheese (optional)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning or dried herbs (optional)

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Instructions

1. Trim and slice zucchinis into thin rounds (~1/4 inch thick). Sprinkle with salt and let sit for 5 minutes to draw out moisture.
2. Pat slices dry thoroughly with paper towels.
3. If breading: set up three bowls — one with flour and seasonings, one with beaten egg, and one with breadcrumbs mixed with Parmesan and herbs.
4. Dip each slice into flour, then egg, then breadcrumbs, pressing lightly to coat.
5. Preheat air fryer to 400°F (200°C). Lightly spray the basket with oil.
6. Arrange zucchini slices in a single layer without overlapping. Mist the tops with oil.
7. Air fry for 5–6 minutes, flip slices, spray again, and cook another 3–5 minutes or until golden and crisp.
8. Serve immediately with your favorite dip such as marinara, ranch, or garlic aioli.

Notes

• For no-breading version: skip flour, egg, and crumbs — just toss slices in oil and seasonings.
• Don’t overcrowd the basket — cook in batches for maximum crispness.
• Use gluten-free flour and breadcrumbs for a gluten-free option.
• For vegan: replace egg with non-dairy milk or aquafaba.
• Best served fresh, but can be reheated in air fryer to re-crisp.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 120
• Sugar: 3g
• Sodium: 290mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 25mg