Green up your snack routine with this quick and easy recipe for crispy, savory veggies that pair well with a wide variety of dips!
Looking for a healthier alternative to potato chips? Trying to use up an abundance of late-season veggies from the garden? These air-fryer zucchini chips meet both those desires with crispy, savory, low-carb deliciousness!
Zucchinis are an incredibly versatile vegetable. But they can get a little boring if you prepare them the same way over and over. Much as I love a nice plate of zoodles and sauce, these chips are a welcome change of pace.
Cooking them in an air fryer gets them almost as crispy as potato chips—so long as you drain them well beforehand and let them cool completely afterward. And sprinkling them with a mix of salt and seasonings gives them extra savory flair. Each bite delivers a zesty, salty, herby crunch!
Plus, they’re ready to enjoy in just over half an hour, making them an equally great choice for after-school snacking and weekend munching. Sub these in as an upgrade to store-bought snacks that your whole family will love.
Tips for the best zucchini chips
First, aim for uniform slices for more even cooking. A mandoline makes the job quick and easy while ensuring consistent thickness. If all you have is a sharp knife, just take your time and slice as evenly as you can.
Next, remove as much moisture as possible from the vegetables before air frying them. You can press them between kitchen towels or layers of paper towels, if you like.
Next, mix up your spice blend to suit your personal preferences! I like the simple combo of equal parts table salt, chili powder, and ground coriander. But you can use a bit more or less of each of those—or bring in more flavor with garlic powder, black pepper, hot paprika, or a sprinkle of Parmesan cheese.
When it comes time to fry, avoid overcrowding. That’ll lead to steaming, which makes zucchini soggy instead of crisp. Not ideal! Cook in multiple batches if your air fryer basket is small.
Finally, these chips pair well with a wide variety of dips. From a simple Cottage Cheese Dip or herbaceous Vegan Tzatziki to smoky Keto Barbecue Sauce and bold Copycat Keto Chick-Fil-A Sauce, they’re a versatile snack or appetizer.
How do I store leftovers?
Store leftover zucchini chips in an airtight container lined with paper towels to absorb moisture. They’ll keep in the fridge for up to 2 days, but you’ll get the best crispiness in the first 24 hours. To freeze your chips for up to 2 months, lay them in a single layer on a baking sheet, freeze solid, then transfer them to a freezer-safe container or bag. Note that they’re likely to be softer after thawing due to the high water content of zucchini. To restore some crunch, reheat directly from the fridge or freezer in a 375–400°F air fryer for 2-3 minutes or a preheated 375°F oven for 10–15 minutes on a baking sheet or wire rack. Don’t cover the chips with foil, as trapped steam will soften them, and avoid the microwave for reheating, as it makes the chips soggy.
Similar recipes to try
Hungry for more ways to prepare zucchini? Check out this beginner-friendly Sautéed Zucchini Recipe and these cheesy Keto Zucchini Boats. Looking for other quick and easy veggie snacks? Try these 17-minute Air-Fryer Sweet Potato Fries!
Air-Fryer Zucchini Chips (Low-Carb)
Ingredients
- 8 small zucchinis
- Salt
- 2 tablespoons olive oil
- 1 tablespoon mixed spices such as equal parts salt, chili powder, and ground coriander
Instructions
- Wash and dry the zucchinis.
- Using a mandoline (or a sharp knife), carefully slice each zucchini into thin chip-like rounds, about 1/8-inch thick.
- Lay the zucchini slices out on a paper towel and sprinkle lightly with salt. Let them sit for 5–10 minutes to draw out excess moisture. Pat dry with another towel for extra crispness.
- In a large bowl, toss the zucchini slices with olive oil and the spice mixture. Make sure every slice is evenly coated.
- Preheat your air fryer to 375°F. Arrange the zucchini chips in a single layer in the air fryer basket—do not overlap them, or they won’t crisp up.
- Air fry for 7–8 minutes, checking for crispness and golden edges. If needed, cook a few extra minutes. The chips will crisp more as they cool.
- Work in batches until all the zucchini slices are cooked. As each batch finishes, set the chips on a rack or tray to cool and dry fully.
- Serve right away on their own or with a healthy dip.
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