How to Make Zucchini Chips Using an Air Fryer

How to Make Zucchini Chips Using an Air Fryer

Our newest kitchen tool is an air fryer oven. I’ve been seeing air fried foods on Instagram for months, and it made me curious about all the hype.

Is it really a healthier option for making foods?

Does it cut the cooking time in half and provide a crisp texture that an oven cannot produce? Is it worth the money? Or, will it just take up more storage space next to my two pressure cookers, four crockpots, a triple slow cooker buffet server, a ’Little Dipper’ food warmer, a dehydrator, a Fry Daddy, two waffle makers, two food processors, a boiled egg cooker, and a variety of blenders? Come to think about it, I also had a juicer, which my husband kindly let his co-worker borrow and conveniently never asked for it back. Hmmm…

After some research and feedback from friends with air fryers, it was decided that we needed one. Plus, it was my husband’s birthday and he did mention that a friend claimed it was life-changing. That sealed the deal! Happy Birthday, Hubby!

Vegetable chips have always been somewhat of a fascination of mine – the store-bought ones were always so tasty and crisp. Yet, I could never achieve this in the oven. So it only seemed appropriate that one of the first things we tried to make was zucchini chips. It took a few times, and I want to keep experimenting for a more consistent ’crunch.’ Naturally, the transition of using the air fryer temperatures is a challenge but with more practice, I’m pretty sure I’ll get these to taste even better. Regardless, my taste-testers and biggest critics (my kids) tried them and wanted more, so I think I’m definitely on the right track!

If you decide to try these, I recommend starting with a very small batch of zucchini chips at first because they can brown too quickly in the air fryer. You may need to play with the thickness to find which works best for your palate and your air fryer.

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  • 1 Medium Zucchini
  • Olive Oil
  • Seasoning(s) of Choice


  1. Preheat the air fryer to 325°.
  2. Clean and dry your zucchini.
  3. Slice zucchini in circles, approximately 1/8” to 1/4″ inch thick. I used a mandolin to keep the slices consistent. Keep in mind that the zucchini will dehydrate and shrink. If you cut the circles too thin, they will not only blow around inside the air fryer, but they will also burn very quickly.
  4. Brush or spray a light oil onto the air fryer basket. I read that aerosol oil sprays contain agents that will cause the air fryer baskets to chip over time. Instead, you can purchase an oil misting bottle online, or simply add a 1:1 ratio of oil and distilled water into a glass spray bottle like I did. Be sure to shake before each use.
  5. Lay the zucchini circles inside the basket.
  6. Lightly brush or spray olive oil over the top of the zucchini circles and season. The olive oil will allow the seasoning to stick. Otherwise, the air fryer will blow the seasoning right off the zucchini. (If you prefer not to use any oil, season immediately after the zucchini comes out of the air fryer).
  7. Place the basket inside the air fryer
  8. If the zucchini is cut a little thicker, check the air fryer after 10 minutes. Continue to check every 3 to 5 minutes until the zucchini is your desired texture. If they are thinner, check after 5 minutes.
  9. Remove from the air fryer. Keep in mind that the zucchini will crisp even more as they cool.



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MMN Recipe Blogger-Alison Catone















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Alison Catone

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