Ingredients
Equipment
Method
Prepare the Zucchini
- First, lay your thinly sliced zucchini in a single layer on a paper towel. Sprinkle Kosher salt generously over each slice. Let them sit for 5-10 minutes; you'll see tiny beads of moisture form on the surface.
- Next, pat the zucchini slices thoroughly dry with a fresh paper towel or a clean cloth. Transfer the dried zucchini to a large bowl.
Season and Coat
- Add the extra virgin olive oil, garlic powder, and the cornstarch or arrowroot powder to the bowl. Toss the zucchini until every slice is well combined and lightly coated.
Air Fry for Ultimate Crispness
- Arrange the zucchini slices in your air fryer basket or on the trays of an oven air fryer in a single layer. This is non-negotiable for achieving that golden brown, crispy texture; overcrowding will lead to steaming.
- Air fry at 400°F (200°C). Start checking your zucchini around the 10-minute mark; smaller or thinner chips may finish faster. Remove any chips that are already crispy and golden brown around the edges to a cooling rack.
- Continue air frying, shaking the basket or flipping slices every few minutes for even cooking, until each zucchini chip is wonderfully crispy and golden around the edges. Transfer them to a wire rack for a few minutes before serving to help retain that incredible crunch.
Nutrition
Notes
While these Air Fryer Zucchini Chips are best enjoyed fresh for optimal crispness, any leftovers can be stored in an airtight container at room temperature for 1-2 days, or in the fridge, though they will soften. To regain some crispness, reheat them in your air fryer at 350°F (175°C) for 2-3 minutes, monitoring closely to prevent burning. For the crispiest chips, use a mandoline for uniform 1/8-inch slices, ensure thorough salting and drying to remove excess moisture, and always air fry in a single layer, working in batches if necessary. Nutrition information is estimated based on common ingredients and serving sizes and may vary.