Air Fryer Zucchini Chips

Ingredients

• 1 mediumzucchini
• 15 ml (1 tbsp)olive oil
• 1.25 ml (1/4 tsp)sea salt
• 0.6 ml (1/8 tsp)black pepper
• Optional: 30 ml (2 tbsp)fresh parsley, for garnish

Instructions

1. 1

   Slice the zucchini

   Use a mandoline to cut the zucchini into even slices about 3 mm (1/8 inch) thick.

2. 2

   Dry the slices

   Blot the zucchini slices with kitchen paper to remove excess moisture.

3. 3

   Preheat the air fryer

   Preheat the air fryer to 162°C.

4. 4

   Season the zucchini

   Put the slices in a mixing bowl with the olive oil, sea salt and black pepper. Toss until evenly coated.

5. 5

   Air fry the slices

   Arrange the slices in a single layer in the air fryer basket. Cook for 8–12 minutes, turning them halfway through, until crisp.

6. 6

   Cool and serve

   Leave the chips to cool briefly before serving so they can become crunchier.

What are zucchini chips?

Zucchini chips are thin slices of zucchini cooked until crisp, here in an air fryer with a little oil and simple seasoning. They are a home-style American snack inspired by the familiar idea of vegetable crisps.

This version keeps the ingredient list short and uses a single layer in the basket to help the slices cook evenly. Fresh parsley is an optional finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 2g protein, 7g carbs, 5g fat.

The zucchini supplies most of the carbohydrate, while the olive oil contributes most of the fat; this recipe contains only a modest amount of protein. For a more filling plate, serve a portion alongside a protein-rich food such as beans, yoghurt dip or eggs.

Why slice evenly?

Consistent slices: a mandoline makes pieces of similar thickness, which helps them cook at roughly the same rate. Aim for about 3 mm (1/8 inch), as directed in the method.

Handle the mandoline carefully and use its guard if available; the zucchini can become difficult to hold safely as it gets smaller.

Drying and seasoning

Remove moisture: blotting the slices before seasoning helps avoid carrying excess water into the basket. It is a small but useful preparation step for a crisp result.

Coat lightly: toss the zucchini with the measured olive oil, salt and pepper until the slices are evenly covered. The recipe calls for only a little oil, so avoid adding extra unless needed.

Air-frying in batches

Single layer: arrange the slices without stacking them so hot air can circulate around them. If they do not fit in one layer, cook them in batches.

Check the texture: cook for 8–12 minutes at 162°C, turning the slices halfway through. The thinner pieces may crisp before thicker ones, so keep an eye on them near the end.

Serving ideas

Serve the chips soon after cooking, once they have cooled slightly. Sprinkle with the optional fresh parsley for a fresh, herby finish.

They work as a snack on their own or alongside a sandwich, salad or other casual meal. Keep any dip on the side so the chips stay crisp.

Seasoning choices

Salt and pepper: the recipe’s basic seasoning lets the mild flavour of zucchini come through. Taste a chip after cooking before deciding whether to add more salt.

Parsley: use it as a garnish rather than coating the slices before cooking. That keeps the fresh herb’s flavour and colour more noticeable.

Recipe notes & tips

• Use a mandoline carefully to get slices of even thickness.
• Blot the zucchini well before tossing it with the oil and seasoning.
• Keep the slices in a single layer so they cook more evenly.
• Turn the slices halfway through the cooking time.
• Check the chips towards the end of the 8–12 minute cooking window, as thin slices can crisp sooner.

Variations

• Fresh herbs: scatter the optional parsley over the chips just before serving.
• Garlic seasoning: add a little garlic powder to the oil and seasoning before tossing.
• Smoky flavour: add a pinch of smoked paprika with the salt and pepper.
• Cheesy finish: sprinkle finely grated hard cheese over the chips after air-frying.
• Peppery finish: add extra black pepper to the bowl before coating the slices.

Common mistakes to avoid

• Uneven slices: pieces cook at different rates, so cut them to a consistent thickness.
• Damp zucchini: excess moisture can make crisping harder, so blot the slices before seasoning.
• Overcrowded basket: stacked slices cannot cook as evenly, so use batches if needed.
• Skipping the turn: the slices may cook unevenly, so flip them halfway through.
• Serving piping hot: give the chips a brief cooling period to help them firm up.

How to store

For the best crunch, eat the chips soon after cooking. If you have leftovers, refrigerate them in a covered container and reheat in the air fryer until warmed and crisped; their texture may be softer than freshly made.

Frequently asked questions