Zucchini chips are one of those snacks that feel indulgent but won’t weigh you down. Thanks to the air fryer, you can make them extra crispy with minimal oil and hardly any effort. These chips come together fast, cook even faster, and deliver that salty crunch you crave.
Whether you’re snacking, topping a salad, or serving a game-day platter, this recipe hits the spot. And yes, they really do take about 15 minutes start to finish.
Why This Recipe Works
- High heat, fast cook time: The air fryer blasts hot air around the zucchini, pulling out moisture quickly and creating a crisp exterior.
- Light coating, big crunch: A simple blend of oil and breadcrumbs (or Parmesan) clings to each slice without getting heavy or soggy.
- Thin, even slices: Uniform slices cook evenly, so you get consistent crispiness in every bite.
- Flexible flavors: The basic seasoning takes well to herbs, spices, or cheese, so you can make them your way.
- Minimal oil: You’ll get a fried-like texture with just a small amount of oil, keeping things lighter.
Ingredients
- 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil (plus a little more if needed)
- 1/3 cup panko breadcrumbs (or regular breadcrumbs)
- 2 tablespoons grated Parmesan cheese (optional but adds flavor and crunch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt (plus more to taste)
- Cooking spray (for the basket)
- Lemon wedges, to serve (optional)
- Favorite dip: marinara, ranch, or garlic yogurt sauce (optional)
Instructions
- Prep the air fryer: Preheat your air fryer to 400°F (200°C) for 3–4 minutes. Lightly spray the basket with cooking spray to prevent sticking.
- Slice the zucchini: Trim ends and slice into thin, even rounds about 1/8 inch thick.
A mandoline helps, but a sharp knife works too. Pat the slices dry with paper towels to remove extra moisture.
- Season and coat: In a bowl, toss zucchini slices with olive oil until lightly coated. In a second bowl, mix panko, Parmesan, garlic powder, onion powder, paprika, pepper, and salt.
Press zucchini slices into the breadcrumb mixture to coat both sides. Shake off excess.
- Arrange in the basket: Spread slices in a single layer. Do not overcrowd. Overlapping will steam them instead of crisping. Work in batches if needed.
- Air fry: Cook at 400°F for 6–8 minutes, flipping halfway through.
Look for golden edges and a firm, crisp texture. Thicker slices may need a minute more.
- Season and serve: While hot, sprinkle with a pinch of salt if needed. Serve right away with lemon wedges and your favorite dip.
Storage Instructions
These are best fresh, but you can save leftovers.
Let chips cool completely, then store in an airtight container in the fridge for up to 2 days. To re-crisp, return to the air fryer at 375°F (190°C) for 2–3 minutes. Avoid microwaving—they’ll get soft.
If you need to make them ahead, prep the sliced zucchini and the coating separately.
Toss and air fry just before serving for the best texture.
Benefits of This Recipe
- Fast and weeknight-friendly: From slicing to serving in about 15 minutes.
- Lighter than deep-fried snacks: Minimal oil with a satisfying crunch.
- Kid-friendly: Familiar shape and flavor, especially with a dip.
- Versatile: Great as a snack, appetizer, or crunchy salad topper.
- Budget-friendly: Uses simple pantry spices and an affordable vegetable.
- Gluten-free option: Swap in gluten-free panko or almond flour.
Pitfalls to Watch Out For
- Overcrowding: If the slices touch or overlap, they’ll steam and turn soft. Cook in batches for crisp results.
- Too thick slices: Thicker rounds take longer and may not crisp before the coating browns. Aim for about 1/8 inch.
- Skipping the pat-dry step: Excess moisture prevents browning.
Dry the zucchini before coating.
- Not flipping: A quick flip halfway helps both sides crisp evenly.
- Underseasoning: Zucchini is mild. A solid seasoning mix makes a big difference.
Variations You Can Try
- Parmesan crust: Use 100% Parmesan instead of breadcrumbs for a cheesy, low-carb crust. Watch carefully to prevent burning.
- Everything bagel: Toss slices with oil, then sprinkle with everything bagel seasoning before air frying.
- Spicy kick: Add cayenne or chili powder to the breadcrumb mix.
Serve with chipotle mayo.
- Herb blend: Add dried oregano, basil, or Italian seasoning. Finish with a squeeze of lemon.
- Almond crunch: Use almond flour instead of panko for a gluten-free, nutty coating.
- No-breadcrumb option: Skip the coating and just season with oil, salt, and pepper. They won’t be as crunchy, but they’ll still be tasty and light.
FAQ
How do I keep zucchini chips from getting soggy?
Slice them thin and evenly, pat dry before coating, and don’t crowd the air fryer basket.
Cooking hot (400°F) and flipping halfway also helps. If needed, add 1–2 extra minutes until the edges are golden and crisp.
Can I make these without breadcrumbs?
Yes. Use grated Parmesan or almond flour for a low-carb option.
You can also skip the coating entirely and just season with oil and spices, though the chips will be less crunchy.
Do I need to salt the zucchini first to draw out moisture?
It’s optional. For speed, patting dry is usually enough. If your zucchini is very watery, sprinkle the slices with a little salt, let them sit for 10 minutes, then blot thoroughly before coating.
What dips go well with zucchini chips?
Ranch, garlic yogurt sauce, marinara, pesto, or a spicy aioli are all great.
A squeeze of lemon and a dusting of Parmesan are simple add-ons that pop.
Can I bake these in the oven instead of an air fryer?
Yes. Bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, flipping once. They may not get quite as crispy as the air fryer, but they’ll still be delicious.
How thin should I slice the zucchini?
Aim for about 1/8 inch.
Thicker slices will stay soft, while super thin slices can over-brown quickly. Consistency matters more than exact thickness.
What if I don’t have panko?
Regular breadcrumbs work fine. Crushed cornflakes, crushed pork rinds, or finely crushed crackers are good substitutes too.
Adjust salt depending on how salty your substitute is.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash behaves similarly. Slice it the same way and keep an eye on cooking time, as moisture levels can vary slightly.
Why won’t my chips crisp up?
Common culprits are slices that are too thick, not patting dry, overcrowding, or a lower cooking temperature.
Try smaller batches and a minute or two more in the air fryer.
How can I make them extra cheesy?
Increase Parmesan to 1/4 cup and sprinkle a little more over the chips right when they come out hot. You can also add a pinch of mozzarella in the last minute, but watch for melting onto the basket.
In Conclusion
These air fryer zucchini chips are fast, crispy, and easy enough for any day of the week. With a handful of pantry ingredients and a few simple steps, you’ll have a snack that’s light, flavorful, and seriously satisfying.
Keep the seasoning flexible, avoid overcrowding, and enjoy them hot for the best crunch. Once you make them, they’ll be a regular in your snack rotation.