CRISPY Zucchini Chips (Oven or Air Fryer)
These crispy zucchini chips can be baked in the oven or air fried. They’re the perfect summer snack and have a delicious flavor.
Servings: 4
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Ingredients
- 2 medium zucchinis
- 2 1/4 teaspoons fine sea salt divided
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
Instructions
Oven Baked Zucchini Chips:
- Preheat your oven to 425°F. Line two large baking sheets with silicone baking mats and set them aside. (Parchment paper works if you don’t have silicone baking mats, but they cook much faster on parchment paper, so keep a very close eye on them. I also think the texture is slightly better when you use silicone baking mats.)
- Wash and dry the zucchinis. Slice them into thin, even rounds, about 1/8-inch thick. You can use a mandoline slicer or a sharp knife for this step. Place the zucchini slices in a colander and sprinkle 2 teaspoons of salt over the slices and let them rest for about 30 minutes or until about 1/3 to 1/2 cup of water has drained from the chips. Rinse the zucchini under cool running water then lay the zucchini slices out on 2 layers of paper towels. Pat dry with another paper towel, then lay a paper towel on top of them. Let them rest for 20 minutes to allow the paper towel to absorb more moisture.
- To a large mixing bowl, add the olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Mix well.
- Add the zucchini slices to the bowl and toss gently to coat them evenly with the oil and spice mixture.
- Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets, making sure they don't overlap.
- Bake the zucchini chips in the preheated oven for 12 minutes. Then, carefully flip each zucchini slice, removing any crispy ones that are finished baking, and bake for an additional 5-8 minutes (checking them after 5 minutes), or until they are golden brown and crispy. These brown quickly, so keep a close eye on them when they’re baking on the second side.
- Remove the baked zucchini chips from the oven and let them cool on the baking sheets for a few minutes. They will become even crispier as they cool.
Air Fryer Zucchini Chips:
- Wash and dry your zucchini, then slice into 1/4” thick slices (thinner slices will blow around the air fryer too much and burn quickly).
- Place the zucchini slices in a colander and sprinkle 2 teaspoons of salt over the slices and let them rest for about 30 minutes or until about 1/3 to 1/2 cup of water has drained from the chips. Rinse the zucchini under cool running water then lay the zucchini slices out on 2 layers of paper towels. Pat dry with another paper towel, then lay a paper towel on top of them. Let them rest for 20 minutes to allow the paper towel to absorb more moisture.
- Preheat the air fryer to 375°F for 5 minutes.
- To a large mixing bowl, add the olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Mix well.
- Add the zucchini slices to the bowl and toss gently to coat them evenly with the oil and spice mixture.
- Place the zucchini slices in the air fryer in a single layer (it’s OK if they overlap slightly). You’ll likely have to cook them in batches.
- Cook them at 375°F for 4 minutes, then open the basket and shake them. Air fry them for another 8 minutes, opening and shaking the basket every 2 minutes. If you notice any are sticking together, pull them apart.
- The chips will cook at different speeds. If you notice any are finished cooking when you’re checking on the chips, go ahead and remove them. If any of them are still soft after cooking, leave them in the air fryer and air fry for an additional 1-2 minutes.
- Repeat with the remaining batches.
Notes
If you like a bit of a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
Store leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that these are best eaten fresh and will not be as crisp after they’ve been stored.
Nutrition
Calories: 83kcal | Carbohydrates: 4.5g | Protein: 1.5g | Fat: 7.1g | Fiber: 1.4g | Sugar: 2.5g
Nutrition information isn’t always accurate.