Crispy Air Fryer Zucchini Chips in 10 Minutes

Ingredients

• 1 large zucchini (about 8-10 inches long)
• 1 tablespoon olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese (optional)

Instructions

1. 1

   Wash and dry the zucchini thoroughly. Trim off the ends. Using a sharp knife or mandoline slicer, cut the zucchini into uniform rounds, about ¼-inch thick. Place the slices in a large bowl.

2. 2

   Sprinkle the zucchini slices with the ½ teaspoon of salt. Toss gently to coat. Let them sit for 5-10 minutes until beads of water form on the surface. Pat the slices dry with a clean kitchen towel or paper towels.

3. 3

   Return the dried zucchini slices to the bowl. Drizzle with the olive oil and sprinkle with the black pepper and garlic powder. Toss gently until every slice is evenly coated. If using Parmesan, add it now and toss again.

4. 4

   Preheat the air fryer to 390°F (200°C) for 3 minutes. Arrange the zucchini slices in a single layer in the air fryer basket. Do not overcrowd; work in batches if necessary.

5. 5

   Air fry for 5-7 minutes, shaking the basket halfway through, until the chips are golden brown and crispy. Keep a close eye on them during the last minute.

6. 6

   Immediately transfer the hot chips to a wire rack or a plate lined with paper towels. Let them cool for 2-3 minutes. They will continue to crisp up as they cool. Serve immediately for the best texture.