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Introduction
The concept of vegetable chips gained popularity during the health food movement of the 1960s, but it wasn't until the recent advent of air fryer technology that these crispy treats truly became accessible to home cooks. While traditional dehydrated zucchini chips required hours of low-temperature baking, this modern air fryer version achieves the same satisfying crunch in a fraction of the time. These chips have become a favorite among health-conscious snackers and parents looking to incorporate more vegetables into their family's diet, especially during late summer when gardens overflow with fresh zucchini.
Ingredients
• 4 medium zucchini (about 2 pounds), washed and dried thoroughly
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• Optional: 2 tablespoons grated Parmesan cheese
Step 1:
Thoroughly wash and dry zucchini. Using a mandoline slicer or sharp knife, slice zucchini into very thin rounds (approximately 1/8 inch thick).
Step 2:
Place zucchini slices on paper towels and pat completely dry. Let stand for 10 minutes to remove excess moisture.
Step 3:
In a large mixing bowl, combine olive oil, oregano, basil, garlic powder, salt, pepper, and thyme.
Step 4:
Add dried zucchini slices to the bowl and gently toss to coat evenly with oil and seasonings. If using Parmesan, sprinkle it over the coated slices.
Step 5:
Preheat air fryer to 375°F (190°C). Arrange zucchini slices in a single layer in the air fryer basket, avoiding overlap.
Step 6:
Air fry for 12-15 minutes, flipping halfway through, until chips are golden brown and crispy. Work in batches if necessary.
Q: Why aren't my chips getting crispy?
A: Make sure to thoroughly dry the zucchini slices and avoid overcrowding the air fryer basket.
Q: Can I make these in a regular oven?
A: Yes, bake at 225°F (107°C) for about 2 hours, flipping halfway through.
Q: Can I make these ahead of time?
A: Yes, but they're best served fresh. If made ahead, store in an airtight container and reheat briefly in the air fryer.
• Choose firm, medium-sized zucchini for best results.
• Slice zucchini very thinly (1/8 inch) for optimal crispiness.
• Pat zucchini slices completely dry before seasoning to ensure crispiness.
• For vegan version, omit Parmesan cheese or substitute with nutritional yeast.
• Store in an airtight container for up to 3 days.
• Yellow summer squash can be substituted for zucchini.
Serve immediately while warm and crispy. Best enjoyed as a snack or appetizer.
Store in an airtight container at room temperature for up to 3 days. If chips lose crispiness, reheat in air fryer for 1-2 minutes.
Work in batches and start preparing the next batch while the current one is cooking. Total time may vary depending on air fryer capacity.
- Ensure zucchini slices are completely dry before seasoning to achieve maximum crispiness
- Maintain consistent slice thickness for even cooking
- Don't overcrowd the air fryer basket
Try using yellow summer squash or add different seasoning combinations like ranch or Italian herbs. For spicy version, add cayenne pepper or red pepper flakes.
Serve with tzatziki sauce for dipping or alongside a Mediterranean mezze platter. Pairs well with crisp white wine or sparkling water with lemon.
Best made during summer months when zucchini is in peak season
Contains dairy if using Parmesan cheese. Without cheese, recipe is free from common allergens (dairy, nuts, soy, gluten, eggs).
