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GET IT NOWMy Crispy Air Fryer Zucchini Chips Don’t Need Breading
These air fryer zucchini chips were one of the first snacks I tried when I got my air fryer. I’d already been making baked zucchini chips for nearly a decade, but the air fryer needed a different approach.
And while I’ve loved these for years since, my method here has evolved since I originally published this air fryer zucchini chips recipe. After more testing, I now use super thin slices, an updated salt-and-blot step, and a slightly higher temperature. Here’s why this is my favorite way to make a small batch:
- Crispy without breading – Unlike some recipes, these are thin, salty veggie chips, not breaded zucchini rounds. You don’t need flour, eggs, breadcrumbs, or cheese to get those crisp edges. (If you’re looking for a breaded version, check out my air fryer zucchini, pan fried zucchini, or zucchini fries instead.)
- Just 4 simple ingredients – I kept the original version basic, but have some seasoning variations below when you want to change up the flavor.
- Fast for a small batch – Cooking zucchini chips in the air fryer is much faster than my low-and-slow oven method. They cook in just about 10 minutes, plus it doesn’t heat up the kitchen. It’s perfect when you want a snack-size batch.
- Healthy snack, appetizer, or side dish – These are crispy and light, but also a gluten-free, good-for-you way to enjoy summer produce.
If you’re like me and try to sneak veggies into your snacks but still want something with an airy crunch, these air fried zucchini chips hit the spot. Whip up a batch with me for a healthy, crunchy snack in less than half an hour!
“I made a batch for a family movie night, and they were gone in minutes. I love how easy they are to prepare and store for later. Reheating them in the air fryer brought back the crunch. Slicing the zucchini ahead of time and cooking them fresh is definitely the way to go for the best texture. This recipe is a new favorite for healthy snacking!”
-Lily
Ingredients & Substitutions
Here I explain the best ingredients for my air fryer zucchini chips, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – I recommend a small or medium zucchini, because large ones tend to have more seeds and more moisture. Yellow squash can work too, if it’s not too big. (P.S. If you have extra zucchini left over, use it to make my sauteed zucchini, stuffed zucchini boats, or zucchini roll ups!)
- Olive Oil – I like extra virgin olive oil for flavor here, but avocado oil or another neutral cooking oil works. Be careful not to use too much, or your chips won’t get crispy.
- Sea Salt & Black Pepper – Salt does more than add flavor here. Letting the zucchini sit with it briefly draws moisture to the surface, where you can blot it away before air frying.
How To Make Zucchini Chips In The Air Fryer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Slice the zucchini. Use a mandoline to cut it into even 1/8-inch rounds. I find that thicker slices stay soft in the center.
- Draw out the moisture. Toss the zucchini slices with the sea salt and let them sit for a few minutes. Then, spread them between paper towels and press firmly until they feel very dry on the surface. If the towels become soaked, switch to dry ones.
- Season the slices. Toss the dried zucchini with the olive oil and black pepper, separating any pieces that stick together. They should look barely glossy, not wet.
- Air fry the zucchini chips. Arrange the slices in a single layer in the preheated air fryer. Cook in batches, flipping halfway through. Remove individual chips as soon as they turn golden brown and look dry in the center. I let them cool in a single layer, because they crisp up more as the steam escapes.
My Tips For Crispy, Golden Results
- A mandoline is key for thin, even slices. I use and love this one, because it stands up by itself, so it’s easier to use than handheld ones. It’s very hard to get thin enough, consistent thickness using a knife — you need 1/8 inch — so the mandoline really matters. Even a small difference in thickness can leave some chips burned while others are still soft.
- The salt-and-blot step is crucial. Salt brings water to the surface, but it only helps if you press it away super-duper well! My original air fryer zucchini chips recipe had me just blotting before adding salt, but now I find that salting and resting first works much better. Don’t skip it! The zucchini should feel really dry before adding the oil.
- Go very light on the oil. Oil traps moisture instead of helping it escape, so the key is a very light coating. If the slices look wet, you’ve added too much.
- Go light on the seasoning, too. Air fryer zucchini chips shrink a lot, so if you season the zucchini like you normally would, they’ll be way too salty. Less is more here!
- Keep every slice in a single layer in the air fryer basket. Overcrowding will lead to soggy chips, and nobody wants that. Cook in batches if necessary to get a single layer.
- The ideal air fryer temperature for zucchini chips is 350 degrees F. I previously made these at 325, but some readers said this didn’t get their chips crisp enough. I’ve re-tested and found 350 is the sweet spot. At 375, they burned too easily.
- Remove chips one at a time as they finish. The smaller rounds near the ends of the zucchini usually brown first. I start checking early and pull out the golden, dry-looking ones instead of waiting for the entire batch, which prevents burned edges.
- Weigh down the chips if they blow around. I don’t usually have this issue with my air fryer (or an older one I had shown in these pictures either), but some readers have reported that the chips fly around in the air fryer due to the air flow. If yours is prone to this, you can weigh down the chips with a small rack or mesh mat — this set has these and a few other accessories.
- Let them cool before judging the texture. The chips can still bend a little when they first come out. I spread them in a single layer for about 5 minutes so they can firm up.
- Give soft chips more time, not more heat. If the centers still look moist after cooling, pat them dry and return only those zucchini chips to the air fryer for another short interval. Turning the temperature way up is more likely to burn the edges before the middles dry.
- Use the oven for a large batch. The air fryer is best for one or two snack-size servings. If you want to cook several zucchini at once, my baked zucchini chips are easier because you can spread them over multiple sheet pans.
Air Fryer Zucchini Chips (Easy & Crispy)
Air fryer zucchini chips are a fast, easy, healthy, & crunchy snack, with simple ingredients! Make plain ones or try my seasoning variations.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat your air fryer to 350 degrees F (162 degrees C).
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Use a mandoline to slice zucchini into 1/8 inch (0.3 cm) thick slices.
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In a medium bowl, toss the zucchini slices with the sea salt and let them sit for 5-10 minutes. Then, spread them between paper towels and press firmly until they feel very dry on the surface.
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Return the zucchini to the bowl. Add the olive oil and black pepper. Toss until all slices are lightly coated. (Make sure to separate any slices that stick together.)
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Place the zucchini chips in the air fryer in a single layer. Cook for 8-12 minutes, flipping halfway through. Check at the 8 minute mark and remove any slices that are browning/crisping. Continue to check every couple of minutes until all slices are done. Repeat with all the zucchini slices.
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Let the air fryer zucchini chips cool to crisp up more.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 of entire recipe, or about 20 zucchini chips
- Tips: Check out my recipe tips above to help you get crispy, golden air fryer zucchini chips, without soggy centers, burned edges, or blowing around in the basket.
- Storage: These are best the day you make them. Let them cool completely, then store in an airtight container at room temperature for up to 2-3 days. Don’t seal them while warm. I don’t recommend freezing these, because they absorb moisture as they thaw and won’t regain the same crisp texture.
- Crisp up: They do get soft when you store them, so I usually pop the zucchini chips in the air fryer again (at the lowest temp so they don’t burn) for about a minute to crisp up again.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Air Fryer Zucchini Chips
Seasoning Variations
I love these air fryer zucchini chips simply seasoned with salt and pepper, but you can change it up with the seasonings below. (Add only a little, because the flavor gets more concentrated as the slices shrink.) These also work for my air fryer kale chips!
- Italian – Add a little Italian seasoning and garlic powder with the oil.
- Spicy – Add a light sprinkle of Cajun seasoning, jerk seasoning, or cayenne. If your blend contains salt (as mine do), reduce the sea salt in the recipe.
- Ranch – Toss the warm, finished chips with a little of my ranch seasoning mix. I add this one after air frying, which keeps the powder from scorching.
- Parmesan – Sprinkle finely grated Parmesan cheese after flipping, then air fry zucchini chips on the other side. It adds salty, nutty flavor and extra browned edges, but these turn out a little heavier than the plain version — and a little more like my regular air fryer zucchini slices.
Serving Ideas
I usually eat these air fryer zucchini chips immediately, while they’re fresh and crisp. Since they’re thin and delicate, I recommend pairing them with lighter dips or serving them as a simple side:
- Dipping sauces – Dunk them gently into my ranch dressing or tahini sauce. Smooth dips work better than chunky ones, which can break the chips.
- Lunch – I like these as a lighter alternative to potato chips alongside turkey burgers, lettuce wraps, sandwiches, or even a lobster roll.
- Dinner – Serve them with grilled chicken, salmon, or steak when you want a crisp vegetable side.
86 Comments
Lydia
0So crispy and so good!
Cindy
0Love this. So healthy too!
Jennifer Taylor
0Mine blew all around in the air fryer. Causing them all to just be stuck together.
Wholesome Yum M
0Hi Jennifer, Sorry this recipe didn’t turn out as expected. I didn’t have any issues with the chips blowing around my machine. Maybe try using a rack on top of the zucchini slices to keep it from blowing around?