Air Fryer Zucchini Chips: The Snack You’ll Burn Through Faster Than Your Willpower

You want crispy, salty, guilt-free chips. The store-bought kind? Please.

They’re 90% air and 100% regret. Enter air fryer zucchini chips—thin, crunchy, and so addictive you’ll forget potato chips exist. These aren’t some sad, soggy veggie “treat.” They’re legit.

And they take less than 20 minutes. No deep-fry mess, no weird ingredients, just crispy perfection. Ready to upgrade your snack game?

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Why These Zucchini Chips Are a Game-Changer

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First, they’re stupidly easy.

Slice, season, air fry—done. No babysitting a greasy pan or waiting for an oven to preheat. Second, they’re actually crispy, not that limp “I tried” texture you get from baking.

The air fryer blasts them with heat, so they’re golden and crunchy every time. Third, they’re low-calorie but high-flavor. Zucchini’s mild taste means it soaks up whatever seasoning you throw at it.

Ranch? Garlic parm? Spicy chili?

Yes, yes, and yes.

Ingredients You’ll Need

2 medium zucchinis (thin-skinned works best)
1 tbsp olive oil (or avocado oil)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp garlic powder (optional but highly recommended)
1/4 tsp paprika (for a smoky kick)
2 tbsp grated parmesan (optional, for extra crunch)

Step-by-Step Instructions

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Slice the zucchini thin. Use a mandoline or sharp knife to cut 1/8-inch slices. Pro tip: Thicker slices = chewy, not crispy.
Pat them dry. Zucchinis are 95% water, so blot with paper towels. Skip this, and you’ll steam, not fry.
Toss with oil and seasonings. Mix zucchini slices, oil, salt, pepper, garlic powder, and paprika in a bowl.
Coat evenly.
Air fry in batches. Single layer only—overcrowding = soggy chips. Cook at 375°F for 8–10 minutes, flipping halfway.
Check for crispiness. They’ll crisp up more as they cool. If needed, air fry another 1–2 minutes.
Sprinkle with parmesan (optional). Add it right after cooking so it sticks.

How to Store Them (If You Have Leftovers)

Let them cool completely, then toss them in an airtight container with a paper towel to absorb moisture.

They’ll stay crispy for 1–2 days—but good luck keeping them that long. For longer storage, freeze them (though texture may suffer). Reheat in the air fryer for 2–3 minutes to revive the crunch.

Why You Should Make These ASAP

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Besides being delicious?

They’re low-carb, gluten-free, and packed with vitamins. Zucchinis have fiber, vitamin C, and antioxidants. You’re basically eating a salad—just, you know, a salad that tastes like chips.

Plus, they’re kid-friendly. Even picky eaters will demolish these.

Common Mistakes to Avoid

Skipping the drying step. Wet zucchini = steamed mush. Blot like your snack’s life depends on it.
Overcrowding the air fryer. This isn’t a group hug.
Give the slices space.
Underseasoning. Zucchini is bland. Go heavy on spices or regret it.
Not slicing evenly. Uneven cuts = some burnt, some raw. Consistency is key.

Alternatives to Mix It Up

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Bored already?

Try these twists:

Sweet version: Toss with cinnamon and a light sprinkle of sugar.
Spicy kick: Add cayenne or chili lime seasoning.
Cheesy upgrade: Swap parmesan for nutritional yeast (vegan hack).
Different veg: Use yellow squash or eggplant for variety.

FAQs

Can I bake these instead?

Sure, but they won’t be as crispy. Bake at 425°F on a wire rack for 20–25 minutes, flipping halfway. IMO, it’s worth dusting off the air fryer.

Why are my chips soggy?

You didn’t dry the slices enough, overcrowded the air fryer, or didn’t cook them long enough.

Pick your sin.

Can I use store-bought zucchini chips?

You could, but they’re usually overpriced and taste like cardboard. FYI, homemade costs pennies.

How thin should I slice them?

1/8-inch or thinner. Thick slices turn chewy, not crunchy.

A mandoline is your best friend here.

Final Thoughts

Air fryer zucchini chips are the snack hero you didn’t know you needed. They’re fast, healthy, and disappear faster than your motivation to meal prep. Stop settling for sad, store-bought “healthy” chips.

Make these. Your taste buds (and waistline) will thank you.