A little bit of patience is required when making these chips. You might be tempted to skip salting the zucchini, but since this process draws out excess moisture and helps to crisp up the chips—it’s vital. The second important step is to pat away all of that excess moisture and make sure the zucchini rounds are as dry as possible before air frying. Taking the time to do this will ensure the chips come out crispy and delicious—no breading needed.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 1 to 2 servings |
Ingredients
- 1 small zucchini (about 6 1/2 ounces)
- Kosher salt
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon sweet paprika
Instructions
- Use a mandoline to cut the zucchini into 1/8-inch-thick rounds. Transfer the zucchini rounds to a medium bowl and toss with 1/4 teaspoon salt. Allow the zucchini to sit for 10 minutes for the salt to draw out excess moisture.
- Lay the zucchini rounds between layers of paper towel and pat until very dry. Wipe any liquid out of the bowl and return the zucchini to it. Add the olive oil, granulated garlic and paprika and use your hands to rub the oil and seasonings into the zucchini.
- Place half of the zucchini rounds in the basket of a 6-quart air fryer in a single layer. Cook at 345 degrees F for 5 minutes, then flip the zucchini with tongs and sprinkle lightly with additional salt (see Cook’s Note). Continue to cook until browned in spots and crispy, about 5 minutes more. Remove the zucchini chips to a plate. If any of the chips are not crispy, return them to the air fryer and cook for an additional 1 to 2 minutes, checking frequently to make sure they do not burn. Repeat with the remaining zucchini rounds.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 36 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |